贝弗伦 最佳餐厅

Zilte

★★★ Michelin€€€€Creative

Zilte strives to offer a global emotional experience, starting with the view of the city skyline from the top floor of the Museum aan de Stroom. The understated designer interior is elegant and cosy, offset by the chef’s old record player which adds a nostalgic jazzy note. Everything is spot on from the gracious welcome and the wine waiter’s savvy tips to the sweet treats served with coffee. Viki Geunes has stripped his restaurant of everything but the essentials, starting with outstanding quality ingredients as he harnesses his creative flair to make each dish a masterpiece of excellence. For

🕐 Sa, Su off

The Jane

★★ Michelin全球50最佳 #36€€€€Creative, Asian Influences

Nick Bril has exchanged his imposing church for a converted warehouse on the Eilandje where he operates on a smaller scale. The Jane now sports a minimalist, airy, elegant mood in which superb works of art add an offbeat edge. The kitchen takes centre stage and is also home to the chef’s own DJ turntables.Bril’s international creativity is paired with suitably full-bodied sauces, an interest in matured ingredients and a certain minimalist slant. He favours last minute preparations, grilled food and continues his quest for ever more explosive flavours. He might cook translucent langoustine on a

Hertog Jan at Botanic

★★ Michelin€€€€Creative, Asian Influences

A meal by Gert De Mangeleer and sommelier Joachim Bouden is in a class of its own, starting with the swish Botanic Sanctuary Hotel, which immerses you in a world unlike any other. Concrete and muted shades of grey set the scene in the intimate restaurant which boasts a stunning architectural backdrop. In a bid to maintain the element of surprise, the establishment asks guests not to post photos on social media, so we won’t dwell on the amazing chef’s table where diners are invited to admire his work first hand either. Suffice it to say that chef De Mangeleer’s distinctive signature and love af

't Korennaer

★ Michelin€€€French, Modern Cuisine

Edwin Van Goethem, who is always on the move, has been going from strength to strength since the opening of 't Korennaer in 1997. This gifted chef concocts cuisine, underscored by subtle international influences, ranging from Japanese seasonings to elements of North African culinary tradition. Thanks to trusted suppliers of the likes of butcher Hendrik Dierendonck and asparagus grower Els Vercauteren, the top-notch quality of the ingredients is guaranteed. The chef lets the natural flavours take front stage in dishes that are very much in tune with their era. First-rate produce, such as hop sh

Hofke van Bazel

★ Michelin€€€€French Contemporary, Seasonal Cuisine

When Kris de Roy is not in the kitchen, he's invariably to be found in the impressive cottage garden just down the road (and also well worth a visit!). Nature and a steadfast love of fine produce guide and inspire De Roy’s approach to cooking. From carrots and strawberries to pigeon, only the very best will do and fresh vegetables and herbs form the backbone of chef De Roy’s bold, creative cuisine, whether in confits, glazed, stewed or in frothy juices. He surprises with show-stopping recipes, such as tartare of langoustine and tangy lemon paired with a velvety bisque flan, a flaky pastry bisc

Misera

★ Michelin€€€Seafood

Nicolas Misera’s motto, “An artist’s life”, was far from a random choice, as you will quickly realise when you enter this trendy eatery in buzzy Nieuw Zuid. Art forms the backbone of the establishment which is a stylish blend of purity and design. An eye-catching open kitchen and counter dominate the interior, offering an intriguing insight into the chef’s virtuosity. His personal take on classical recipes, with a weakness for fish and shellfish, is founded on consummate talent. Knockout sauces, knife-edged precision and an eclectic slant set the fascinating scene between the city and the Nort

Nebo

★ Michelin€€€€Contemporary, Modern French

Nebo, which means ‘sky’ in Croatian, is a discreet tribute to the 1-star Michelin restaurant of Dimitri de Koninck’s father, La Luna. In his own swish establishment in the hip Nieuw Zuid district, youthful Dimitri, demonstrates that he learned the ropes with the best. He enjoys pampering his guests with an entirely à la carte menu, flanked by enticing suggestions. The wine list bear witness to the passion for oenology of Michelle, a master sommelier. Connoisseurs of first-class ingredients, such as Anjou pigeon and wild seabass, will be in culinary heaven. The chef faithfully upholds classical

Kommilfoo

★ Michelin€€€french

Olivier de Vinck de Winnezeele is a self-taught chef. It all started with a student job to pay for his studies, which soon turned into a fully-fledged passion for cooking. He then learned the ropes in top houses, mainly in Spain, before founding Kommilfoo in 1998 with Inge, your hostess. The spacious interior is depicted by an elegant peaceful vibe. A blue-chip establishment in Antwerp’s trendy Zuid district and the guarantee of outstanding produce. Creative and talented, Vinck de Winnezeele has a knack for adding a new spin to recipes, courtesy of his work on structure and his surprisingly de

't Fornuis

★ Michelin€€€€french

’t Fornuis is a restaurant of which there are few and far between nowadays. The interior of the handsome 17C townhouse is rustic and authentic and the polished service is similarly old school, as dishes are theatrically presented at the table beneath a cloche in a charming nod to the establishment’s classical heritage. Chef Johan Segers has held a Michelin star since 1986, and his enthusiasm has not waned an iota. His passion for exceptional produce and traditional fare shines through when he describes dishes to diners. He also works with ingredients that are rarely found today, such as pig’s

🕐 Mo-Fr 12:00-14:30, 19:00-21:00; Sa,Su off

Nathan

★ Michelin€€€€french, belgian

Nathan Van Echelpoel and your hostess, Eva Van de Peer, appreciate beauty, as the tasteful marble and dark wooden fixtures and fittings confirm and their eatery embodies Belgian flair for interior decoration with a Scandinavian ethos. As if art directed, each exquisitely plated dish is emblematic of this painstaking attention to the detail. Virtuoso chef Van Echelpoel mixes his classical culinary training with a playful contemporary streak, jazzing up familiar flavours with acidic Asian notes. He may serve sardines raw or in a vibrant salty tartare, flanked by subtle side dishes such as an emu

🕐 Tu 19:00-20:30; We-Fr 12:00-13:30,19:30-20:30; Sa-Mo off

Fine Fleur

★ Michelin€€€€Creative, Modern French

Serenity and contemporary class set the scene at Fine Fleur, one of the first-class eateries that has found refuge in the swanky Botanic Sanctuary Hotel. Admire the kitchen team at work behind smoked glass as you are pampered by the enthusiastic youthful front-of-house team. Nothing is left to chance from the inspired wine-food pairings to the chefs who pop out to present their handiwork. We warrant you will fall under the spell of Fine Fleur and the delicate fine dining vision of Jacob Jan Boerma and Thomas Diepersloot. Exceptional ingredients are flanked by gutsy sauces, a dash of Dutch dari

Pont-Neuf

★ Michelin€€€Seafood

Chic and cosy, the Pont Neuf, dripping in Flemish good taste, sports a dockside terrace that is just the ticket to soak up the infectious buzzy vibe of this trendy neighbourhood (weather permitting). Dominique Leroy pampers her guests as she shares her love of Italian wines and there is always a bottle of red Barbera d’Alba open for a glass among friends. Chef Tommy Bocklandt’s culinary score demonstrates a distinct preference for North Sea produce. His cooking focuses on preserving the purity of the main ingredients, leaving the sauces and side dishes to add nuance in a repertory that is trad

Bistrot du Nord

★ Michelin€€€Traditional Cuisine

Entering the glorious Bistrot du Nord is like stepping into a time capsule from a bygone era. Once over the threshold, you are greeted by colourful vintage floor tiles, wall mirrors and wainscoting that set the scene in this quintessential bistro of yesteryear, providing the perfect foil to equally nostalgic nosh. Veteran chef Michaël Rewers crafts hearty classical recipes in a knockout à la carte lineup and a more accessible set menu. He admits to a weakness for meat and tripe in dishes that require consummate technique, an area in which he excels. An example: ox tongue slowly confit in its j

🕐 Mo,Tu,Th,Fr 12:00-14:00,19:00-21:30; We "op aanvraag"; Sa,Su,PH off

The Butcher's son

★ Michelin€€€Traditional Cuisine, Meats and Grills

The industrial loft vibe of the hip, urban Butcher’s son eatery blends seamlessly into De Koninck brewery, in which it is located. The premises are also home to a bakery, a chocolate artisan and to the De Laet & Van Haver butcher’s shop, the main suppliers of Bert Jan Michielsen (who worked there when he was young). True to his heritage, chef Michielsen’s open kitchen showcases his ongoing passion for red meat, while also taking family favourites to a whole new level thanks to lashings of talent, sprinkled with modern twists. He avows a weakness for surf-turf dishes, like a ballotine of pig’s

🕐 Mo-Fr 12:00-14:00,18:00-21:30; Sa,Su off

Bloesem

★ Michelin€€€€Modern Cuisine

Venture over the threshold of this seemingly nondescript house and you will find yourself in a cheerful eatery with a few counter seats and a table that will embark on a fascinating culinary adventure. The chefs roll out a single set menu of some fifteen dishes with a strong seasonal focus, courtesy of playful, exuberant recipes. Examples include king trumpet mushrooms rolled in chicken breadcrumbs and deep-fried, served with a sabayon of fresh garden herbs. The open-minded kitchen team enjoys playing with textures and your gracious hostess will ply you with insightful suggestions (alcoholic a

Sense

★ Michelin€€€€Modern French

Classy, stylish, attention to detail, flavoursome – words fail us to describe Sense. The experience of veteran chef Michiel De Bruyn and the charm of your hostess, Frederika Vandeleur, are devoted to satisfying the expectations of their discerning diners. The restaurant’s pared down elegance and muted vibe provide the backdrop to a seamless performance without forgetting unusual food-wine pairings that are definitely worth writing home about. Chef Michiel’s minimalist approach seeks to enhance the ingredient: Zeebrugge sole, Guilvinec langoustine, frog’s legs from Dombes - only the best gets o

Trattoria Bazalia

必比登€€Italian

This offshoot of the Michelin star Italian restaurant, Hofke van Bazel, is just upstairs from its elder sibling. The trattoria’s romantic interior is perfect for a date night, possibly alfresco on the patio overlooking the picturesque church of St Peter’s. Ingredients from Puglia take the limelight, but the chef also celebrates other regions of Italy with a distinct fondness for authentic Mediterranean flavours. The chef might pair crispy cod with slow-baked sliced potatoes and onions and a creamy sauce of mussels, tomatoes and shellfish. Purebred Italian classics also feature prominently, suc

and/or

必比登€€Vegan, Farm to table

Karen Shu's welcoming neighbourhood eatery sports a trendy urban vibe reminiscent of New York City – our favourite spot is a seat at the counter, overlooking the kitchen. Her plant-based, invariably vegan, ideal for sharing cuisine is bang in tune with the times: crisp, light and bursting with exciting flavours. She is a fan of spices and umami, which she skilfully balances with herbs and acidic notes. Take the feta toast, for example, a popular choice from the à la carte lineup: creamy vegan feta, a mildly spicy tomato salsa and a scattering of different herbs for extra whoomph, served on toa

Ciro's

必比登€€french, belgian

Ciro’s embodies the soul of Antwerp and its ever buzzy, down-to-earth vibe and delicious nostalgic interior provide a glimpse of the city of yesteryear. The proudly patriotic lineup on the menu also seems to have stepped straight out of the 1960s. Start with haddock pâté, followed by a star-studded lineup of deluxe vol-au-vent, crispy calf’s brains or steak garnished with a sauce so good you’ll be licking the plate clean, finishing with a decadent dame blanche (vanilla ice cream smothered in hot dark chocolate). It was love at first bite - bookings recommended!

🕐 Tu-Fr,Su 11:00-22:00; Sa 17:00-22:00; Mo off; Jun 30- Jul 30 off

Ko'uzi

必比登€€sushi

Served at room temperature, flawlessly fresh and yet steeped in subtlety - sushi embodies exquisite refinement, wrapped up in deceptive simplicity. This street corner eatery is the perfect venue to explore its multiple facets. Whether it is classic salmon maki wrapped in a soy crepe or more inventive sushi of grilled red mullet with wafer-thin slices of confit lemon, Junko Kawada effortlessly pairs purity of flavour with cutting-edge Japanese precision. The varied lineup also features sashimi and salads, without forgetting a splendid range of sushi and teas to take away and even sushi crafting

Ni Shifu

必比登€€chinese

Sichuan cuisine is renowned for its hot spices, pungent herbs, rich oils and wok hei preparations and the chef here deftly mixes all these components. Traditional fish soup is prepared with a rich stock and marinated Chinese cabbage, while pork belly and pork neck are braised and cooked in chili and fermented black beans: comfort food so good we warrant you will be wiping your plate squeaky clean. Close your eyes and the bustling ambience of this down-to-earth eatery may well transport you straight to Chengdu. The endless menu is truly mind-blowing. The quintessence of a Bib Gourmand!

🕐 Mo-We, Fr-Su 12:00-22:00

Den Bourgondiër

必比登€€Classic Cuisine

You can’t miss this establishment with its eye-catching orange façade. The fashionable characterful interior (vintage frescoes, black and white tiles) is elegantly lit. A seasoned couple is at the helm, backed up by slick service and underpinned by a mouthwatering classic score. You may sample brains served with a tangy gribiche sauce or eels au vert in sorrel with a spicy sauce, unless you wouldn’t prefer ling (the cod family) cooked on the skin with Savoie cabbage and bacon and flanked by mashed potato and a light buttery sauce.

🕐 We-Fr 12:00-14:00,18:00-01:00, Sa 18:00-01:00

Glou Glou

必比登€€Creative French, Fusion

The distinctive sound of fine natural wine “glug glugging” into a glass is the hallmark of this friendly eatery. Let yourself be guided by the expert insights of the sommelier. The chef, for his part, showcases his personal take on contemporary tapas, mingling French, Asian and Italian influences with enthusiasm and generosity. Full-bodied soy flanks aubergine, while fresh, spicy kimchi jazzes up beef hanger steak without forgetting the irresistible lost bread. Everything is impossibly tempting –don’t forget to book!

Biestro H-eat

必比登€€Modern Cuisine, Seasonal Cuisine

This hip bistro never fails to appeal. Trendy lighting, a vintage wood-burning stove and a full view of the chefs working in their flame-licked open kitchen. Ellen graciously and seamlessly supervises the front of house. A patriotic lineup of Flemish classics, complete with Asian twists and Mediterranean flair, are blended into enticing set menus. Belgian staples such as eel have no secrets for the consummate chefs, who serve this family favourite in a sabayon of green herbs with heaps of piping hot crunchy fries. Or how about a fillet of halibut with a frothy velvety bearnaise sauce, nobashi

Tafeltje Rond

€€€Classic French, Seasonal Cuisine

Tafeltje Rond enjoys something of a reputation as a romantic venue. Parisian chic defines this brasserie which sports parquet floors, elegantly laid tables, a black and white colour scheme and tableware that is as classy as the wine list and chef Slangen’s polished Gallic score. Old school classics like seabass in a salt crust, tournedos Rossini and hop shoots in a divine hollandaise sauce are rich in the distinctive flavours of yesteryear and the ethereal profiteroles filled with rich vanilla ice cream and smothered in intense dark chocolate are to die for! Don’t hesitate to give the chef you

VAS

€€€Farm to table, Creative French

Jolien and Robby have moved shop, but retained their win-win formula. Near the Gentseweg highway, VAS occupies an attractive street corner edifice whose interior sports a range of elegant materials and a tasteful colour scheme. The bubbly front-of-house team sets the scene as you peruse the interesting Franco-Belgian repertory dotted with trendy, spot-on twists. Fillet of duck cooked rare might be flanked by a champagne sauce and a creamy gravy jazzed up with hints of sea buckthorn for added vibrancy together with a velvety purée and a range of textured kohlrabi. VAS is the quintessence of war

Den Silveren Harynck

€€€Classic Cuisine

Mother Els welcomes guests into the stylishly elegant Van Landeghem family establishment. Floor to ceiling windows lead into the garden which is flanked by a patio. Son, Sam, can be found rustling up tasty, flavourful delicacies in the kitchen, combining classical training and creative touches, ranging from Rossini tournedos steak to a bouillabaisse jazzed up with subtle, Asian notes.

De Ceder

€€€Modern Cuisine

Vintage black and white photos, the father-in-law’s old bicycle and a Berkel meat slicer add a quirky note to this restaurant’s fresh, stylish interior. De Ceder has been a blue-ribbon establishment in the area for some 40 years now. Genuine Franco-Belgian cuisine has no secrets for the chef, who often whips things up at the last minute, as is demonstrated by his steak with a subtle pepper sauce and fresh fries or the succulent piece of cod served with a beurre blanc. He’s also keen on full-bodied oriental spices and Asian notes. We warrant you will adore the attractive wine list and, why not,

Kokovin

€€€Farm to table, Classic Cuisine

Warm and stylish, Kokovin boasts a superb garden patio, but above all, it is the scene of a successful family adventure. The cheerful lady of the house, Peggy, greets guests warmly, plying them with insightful wine tips along the way, while her hubbie, Dominique, and son, Francis, conjure up recipes that range from modern to classical. In addition to textbook prepared sole, you may sample generous shrimp fritters that melt in the mouth and duckling served with piping hot fries, together with a host of more unusual textures. Consider us smitten!

Instroom by Seppe Nobels

€€€World Cuisine

Seppe Nobels has temporarily moved his restaurant, Instroom, to Antwerp’s left bank. In a workshop of the VVW sailing association, Nobels pursues his innovative vision that combines food, staff training and raising social awareness. Instroom’s employees are recent Europeans whose story is told by way of art installations and an enticing culinary lineup. The team focuses on locally sourced ingredients with a soft spot for veggies. Examples include a powerful gumbo stew of manioc leaves, sorrel, dried fish and oxtail that will transport you directly to Ethiopia, but you may also find poached egg

🕐 We-Fr 12:00-14:00 "by appointment",18:00-22:00; Sa 12:00-14:00,18:00-22:00; Su-Tu off

Nova

€€€Creative, Seasonal Cuisine

Tineke and Guy have left their stamp on this stylish townhouse steeped in serenity and tucked away in a working-class district near the Grand Place. We warrant that Tineke’s natural charm and Guy’s creative way with seasonal produce will win you over. Take a seat at the counter or at a table with a view of the chef at work and get ready to be bowled over by the surprise menu, dictated by market availability. The chef works closely with local producers and rolls out an ethical, zero waste, farm-to-table concept with infectious enthusiasm. A Basque barbecue grill enjoys pride of place in the kit

l'Amitié

€€regional

L’Amitié is depicted by a warm bistro feel and sports a huge street art-inspired fish mural. The focus is on laid-back cuisine oozing with flavour. Quality produce is revered and lovingly presented in small plates free of fripperies and designed to be shared. Delicious cured meats, vintage sardines straight from the tin, slightly seared prawns in a kimchi and pineapple sauce and an extravaganza of passion fruit, bananas and chocolate to finish. If you close your eyes, your tastebuds may well take you on a culinary world tour courtesy of fascinating blends. A place of sanctuary for fans of fine

Bistro Glass

€€€French Contemporary, Classic French

Bistro Glass is elegant and cosy – make a beeline for the terrace on Vlaamse Kaai if you really want to soak up the hip atmosphere of the Zuid neighbourhood. Sally, who presides front-of-house, consistently proves that she is a hostess at heart, while chef Alain showcases his versatility. His cuisine is intricate and draws inspiration from both Eastern and Western culinary traditions. Think house-made pasta stuffed with potato and truffle, paired with ginger and five-spice chicken, Chinese cabbage, a creamy truffle sauce and foie gras. He balances rich flavours with a sure touch, creating ingr

Bizie Lizie

€€Belgian

At Bizie Lizie you can choose from a modern brasserie dotted with vintage details or a swish, bordering on Baroque interior. However, those who find it difficult to make up their mind, may well find the amazing choice on the menu somewhat daunting! The menu that will find favour with lovers of nostalgic nosh features heart-warming brasserie fare, such as shrimp fritters, calf’s tongue in Madeira sauce or eels in sorrel.

RAS

€€€Modern Cuisine

The view of the Scheldt River and the docks makes this restaurant's terrace one of the finest in Antwerp! Thanks to all the windows, the water feels omnipresent, even if you are seated inside. Charcoal sketches by Rinus Van de Velde lend an arty feel to the sleek interior. The extensive menu is dominated by traditional favourites. The fried sole is an obvious classic, but for something truly special, try the crispy veal sweetbreads in a brown stock and port sauce. The generous portions certainly go down well. And for those in a hurry, a quick lunch is always available, too.

ALBUM

€€€Modern Cuisine

A meal in this warehouse, revamped in a casual, trendy vibe, should be on the bucket list of any self-respecting foodie. We warrant that the intriguing beverage lineup and lunchtime choice of a 2-, 3- or 4-course menus, together with the 5-course evening menu, will tickle your curiosity and tantalise your tastebuds. How about a subtle mix of wafer-thin slices and mousse of smoked salmon enhanced by a delicate sweet caramel coulis of pinenuts and cherries with chunky bits? Fascinating food that savvily melds sweet fruity notes with smoky aromas. Should you be a fan of sourdough bread, you will

🕐 Th-Mo 10:00-17:00

Het Nieuwe Palinghuis

€€€fish

There is an authentic feel to the dining area of this charming seafood restaurant. Adorned with various nostalgic photos of maritime scenes, it harks back to its opening year: 1983! Over the years, Het Nieuwe Palinghuis has earned a reputation for its classic fish dishes. The menu features langoustine with an intense nantua sauce, sole Véronique in a full-bodied white wine sauce, as well as a distinctively herby eel in green sauce. The dishes here have always been big on flavour, steering clear of any unnecessary frills. A firm favourite!

Essenz

€€€Modern French

Stylish modernity paints the picture in this cosy eatery, both in the setting and the plate. Joris Hoefkens adds fresh, subtle touches to the patriotic Franco-Belgian line-up, with dishes such as marinated hamachi (yellowtail fish) served with an avocado ice cream or scorpion fish with a chlorophyl jus made with mussels. These and other delicacies embody Essenz’ culinary elegance.

BÚN

€€vietnamese

Leave the madding crowd far behind and relax in the hip casual vibe of this trendy Vietnamese eatery. You can expect to sample a fine dining version of characteristic Vietnamese sweet and sour, fermented and spicy flavours. The chef favours local organic produce, an ethos that is reflected in the attractive wine list, rich in natural vintages. The Little Bún noodle shop rustles up gutsy, full-bodied Vietnamese street food.

🕐 Tu-Sa 12:00-14:00, 18:00-21:00

InVINcible

€€€Modern Cuisine, Creative French

Take a seat at the counter and soak up the warm atmosphere of inVINcible. You can admire chef Burssens and his team crafting traditional Gallic bistro fare. Examples include seabream in a sea salt crust for two, veal kidneys with green peas, Holstein entrecote steak, rare and flanked with a bone marrow, mustard seed and anchovy butter… Big boned, heroic flavours overflowing in character are the hallmark here. The wine list is equally first-rate, particularly thanks to a splendid choice of wines by the glass. You can even ask to taste your tipple before choosing – further proof that inVINcible

🕐 Mo-Fr 12:00-15:30,18:30-00:30; Sa,Su off

Het Moment

€€€Modern French

Nicolas Hauman’s former villa is steeped in an exquisite ambience that is quite unforgettable. Whether you opt for the classical à la carte lineup or the more modern menu, you know the ingredients will be first-rate. Lightly seared fillet of veal with a ratatouille and a mustard-spiked gravy or glazed whiting paired with crunchy asparagus, briny Limonium and vin jaune flavoured beurre blanc: a fine dining treat from the appetisers to the dessert, further enhanced by seamless, spot-on service.

Le Pristine

€€€€Italian Contemporary

Imagine a swish American-style diner in which hip details rub shoulders with vintage design and Tuscan charm: Le Pristine is perfectly at home in Antwerp’s fashion district. The trendy cocktail bar at the front is open all day long for snacks and drinks (with or without bookings) in a relaxed vibe. The restaurant to the rear unfolds around a stylish open kitchen.Sergio Herman has recruited a team who rolls out a score that pairs Italian exuberance with briny local ingredients in an uncluttered, enticing lineup with a soft spot for tangy notes and dotted in surprising details. From bouchot muss

U Eat & Sleep Antwerp

€€€Modern Cuisine, French

U Eat & Sleep is one of the hotspots of the buzzy Eilandje district thanks to a drop-dead view over the MAS and marina and a glammed-up interior oozing vibrant sensuality. After kicking off your meal with a knockout cocktail and tapas, we recommend the extensive menu which features light, quirky dishes as well as big-boned brasserie classics and exotic delicacies. Whether you opt for chicken gyoza, a sole meunière, lobster and linguine or game in winter, you can rely on the establishment’s funky ethos: u-stronomy!

Bar Bulot Antwerpen

€€€Traditional Cuisine

This hip, cosmopolitan brasserie, Antwerp’s outpost of Bruge’s Bar Bulot, has found refuge in the lavish Botanic Sanctuary Hotel. Timeless classics such as asparagus à la flamande, vol-au-vent of Bresse chicken, sweetbread and shrimp are revamped to tempt and tickle today’s tastebuds. Top-notch ingredients and contemporary flavours, by way of exotic spices, add character to each dish. Heaven for discerning foodies!

The London

€€€Modern French

Tommy Cavaliere has melded his know-how, fine-tuned in prestigious establishments, with his experience acquired during a culinary world tour. A stone’s throw from Antwerp’s London Bridge (visible from the terrace), The London sports a suitably trendy cocktail of vintage urbanity. The cooking is inspired by international produce and in keeping with today’s tastebuds, without eschewing familiar comforting flavours. For example, the chef may pair lobster meat with soft brioche bread, pieces of calf’s head and aromatic truffle, while dollops of shellfish and curry mayonnaise add an extra kick. Tha

Pazzo

€€€Modern French, Italian

This casual, yet stylish eatery, which sports a terrace opposite, has been a prominent feature of the Antwerp F&B scene for donkey’s years. Seasoned chef Tim Meuleneire crafts, on one side, a lineup of house specials with an Italian slant, and on the other, signature dishes that bear a distinctly Gallic touch. He pays tribute to the ingredient in recipes like pheasant, cooked rare and served with an Albufeira sauce, peppery au gratin potatoes and endive stuffed with a stew of pheasant legs. Vibrant, succulent recipes underscored by a first-rate wine list, without forgetting a jazzy wine bar pa

🕐 Sa,Su off

Bar Pêche

€€€Modern Cuisine

This restaurant, with seating for only 14, strives towards simplicity, courtesy of laid-back service and an enthusiastic chef. Now add a concise menu of heartwarming family favourites crafted with creative twists. Examples include stoemp (mashed veg) & sausage 2.0 or cordon bleu chicken, pepped up with Italian ham, truffle-laced cheese and punchy poultry stock. Original ideas add flavour and depth to dishes, sparking our curiosity and setting our tastebuds drooling. Unsurprisingly, booking is essential.

Cobra City

€€Sharing, International

With its casual yet chic vibe, this lively establishment draws inspiration from the CoBrA art movement. A number of colourful pop art paintings command attention the moment you walk in. Behind the bar, the mixologist is at the ready. All manner of delicious dishes for sharing are served here from noon onwards. For example, you could start off with a lobster roll or pâté en croûte, then have Oedslach beef entrecôte as a main course and round off your meal with tarte Tatin. It's all possible here. No messing around, just simple, delicious flavours that will keep you coming back for more.

Cella

€€€French Contemporary, International

One half of the restaurant commands a view of the kitchen team crafting all sorts delicacies, while the other overlooks the Antwerp docks and skyline. There is never a dull moment at Cella, starting with the industrial cachet of this stylishly repurposed warehouse by the team that used to run Het Pomphuis. The menu features a tempting lineup of pedigree Belgian fare with matured meat grilled over charcoal embers, fresh fries and a last-minute sauce, together with a smattering of ubiquitous international dishes of the likes of ceviche and sushi. Flawless technique and aromatic sauces are the ha

🕐 "Opening early 2024"

Bistrot L'îlot

€€Farm to table, French Contemporary

A Parisian vibe mixed with industrial and minimalist details sets the welcoming scene. “What you see is what you get” is their motto! The chef intertwines international inspirations and punchy flavours as he orchestrates a mouth-watering score. He gives flawlessly steamed halibut a playful edge by flanking it with a range of mushroom textures and an expressive buttermilk crème. Rather than fussy frills, you can expect dishes in the zeitgeist and a splendid selection of (mainly French) wines.

Upton

€€€Italian, Modern Cuisine

Upton is a hip eatery in a buzzy neighbourhood. Experienced chef, Gianfranco Van de Maele, invites you to sample his globe-trotting approach to food. Start with a cold glass of draught lager, before digging into his succulent fresh pasta, the recipes of which come from his “nonna”. Bisque-flavoured homemade spaghetti and super fresh seafood and shellfish – magnifico! A fascinating modern culinary melting pot that blends Italian authenticity with Asian influences gleaned from his travels.

🕐 Su,Mo off; Tu-Th 12:00-14:00,19:00-21:00; Fr 12:00-14:00,19:00-21:30; Sa 19:00-21:30

Wilford T

€€€Modern French

The industrial sobriety of Wilford T is underscored by the artwork in the adjoining Wilford X exhibition gallery. Meals are served in an arty ambience steeped in serenity, which provides the perfect foil to a banquet of unadulterated purity. Chef Vermeiren, who doesn’t hesitate to add the finishing touch right in front of diners, is committed to highlighting the ingredient with unusual combinations, that are sometimes complex, but always flavoursome. Should you order venison, for example, it is flanked by an intense spicy sauce and succulent fritters that are still handmade by mum herself.

Qin

€€Cantonese, Chinese Contemporary

Emperor Qin provided the inspiration for the team at the helm of the restaurant of Hotel De Keyser, hence the dark wood furnishings, soft red fabrics and oriental details like Chinese lanterns and paintings. The Cantonese culinary lineup is the quintessence of authentic, albeit subtly updated to suit today’s palates. The varied range of home-made dimsum, the house speciality, is characteristic of this aromatic ethos. Examples include Xiao Long Bao, steamed raviolis stuffed with chopped pork and delicate vegetables, served with an addictive stock, or duck lacquered in Sichuan pepper, or a class

Black Smoke

€€€barbecue

Black Smoke packs a distinctly American punch. The dimly lit, unpolished, rough and rugged interior is steeped in the smoky aroma of BBQ. The pitmasters have perfected the art of grilled meat in true Texan fashion. Traditional techniques, Latino influences and local produce for meals rich in big-boned, heart-warming flavours. Examples include lamb tacos jazzed up with a spicy za’atar, jalapeno pepper and fresh lemon. Or how about a cut of premium beef from the De Laet & Van Haver butcher’s shop? The drinks menu is practically as long as the food menu, while the ‘Bonanza Experience’ is billed a

🕐 We-Sa 12:00-14:30,18:00-22:00; Su 12:00-15:00,18:00-22:00; Mo,Tu off

Nage

€€€French Contemporary, Creative

The character of this medieval mansion has been intelligently enhanced by the cosy, trendy revamp. Niki shares his know-how in terms of choice of excellent natural wines to pair with the modern French recipes crafted by Koen. The chef sprinkles his cooking with the occasional unexpected note in a bid to further highlight the ingredients’ authentic flavours. Examples include saddle of lamb cooked in butter with suave, flavoursome side dishes based on wild garlic. A word of warning: à la carte only at lunchtime and set menu only in the evening.

Dôme Sur Mer

€€€Seafood

You are well and truly in the Art nouveau district of Zurenborg, even if this fish bistro would be quite at home in a seaside resort. The produce is outstandingly fresh, embodied by seafood platters overflowing in briny odours, delicately flavoured langoustines, cooked to perfection on a teppanyaki or sautéed fillets of seabass garnished with a gutsy olive oil sauce… In their open-plan kitchen, the chefs demonstrate that such delicacies have no need of prissy details, courtesy of spot-on cooking and ultra fresh side dishes.

La Brasserie du Dôme

€€€French

The brasserie of Evangeline and Frédéric Chabbert, established in a picturesque 1893 rotunda, whisks you off to the French capital. The vintage interior sports an eclectic patchwork of cooking utensils and old photos, while the varied culinary lineup is the quintessence of Gallic. Velvety, melt-in-the-mouth foie gras terrine, juicy basque chicken in vin jaune and morels, without forgetting the fabulous chocolate tart that has founded the reputation of this brasserie over the years. It is bliss to (re)discover the rich classical score and regional delicacies. Good news: this friendly establishm

Bar(t)-à-vin

€€Classic Cuisine

Authentic, polished and vintage – such is the vibe of this delightful bistro, quirkily established in a former butchery, as the colourful wall tiles and meat hooks bear witness. The concise menu is a guarantee of quality. Pedigree Gallic standards like steak tartare or less common dishes like a stew of girolle mushrooms, sea lavender and poached egg are crafted with text-book precision, blessedly free of fripperies and packed in punchy flavour. Ask Bart, a walking wine encyclopaedia, for his insightful tips to help you choose just the right tipple to pair with your meal. At the weekends, Bart

Cuichine

€€asian

House-made Peking duck with crispy skin, fresh veggies and pancakes ready to be stuffed, all of which flanked by a gutsy sweet and sour hoisin sauce. This signature dish embodies the philosophy of Cuichine: a modern version of old-school Chinese nosh, starring all our favourite Cantonese recipes. The interior of this eye-catching establishment is ideally suited to the trendy vibe and the restaurant also boasts a pleasant terrace.

🕐 Tu-Fr 12:00-13:30; Tu-Sa 18:00-21:00

Soixante

€€€Creative

The window of this hip eatery extends an enticing invitation to step inside and the interior lives up to its promises with tightly packed tables and lashings of distinctive character. The chef has a weakness for veggies and seafood and enjoys surprising us with unexpected pairings and intriguing blends of earthy and acidic textures. He might flank a generous piece of brill with fermented tomatoes and salsifies or an exquisite sauce made out of brill bones and a meaty jus. Big-boned food in tune with the seasons.

Decan

€€€Modern French

Jan Decan is a pianist and a chef down to his very core, as his restaurant, an elegant melody of ebony and ivory, harmoniously illustrates. You may even see him play if you’re lucky! Jan enjoys adding contemporary notes to a traditional score. For example, he may coat warm baby lobster with a delicate miso-laced beurre blanc, flanking it with a briny concoction of sea veggies, like sea lavender or sea banana. Your hostess is a treasure trove of insightful, food-wine tips and can be relied upon to expertly guide you through the attractive wine list.

Le Cirque

€€€Creative

Come in, come in - take a seat and enjoy and the show! Do not be misled by the apparently low - key interior - the climax of the performance comes on the plate! The chef is a fervent disciple of modern culinary techniques and masterfully produces recipes whose texture, structure and colour are both stunning and delicious. A treat for your taste buds!

Ukiyo

€€€Modern Cuisine

The former presbytery of Stekene is in a class of its own, boasting a sleek, trendy cocktail bar, four luxurious guestrooms and a classy contemporary restaurant leading into a manicured garden. Brothers Timothy and Bodi de Munck bend over backwards to pamper their guests. Their passion for Asia is reflected in the extensive à la carte and Omakase menus and in the beverage list. Gallic flavours with subtle Japanese nuances set the scene, exemplified by a delicious ponzu-flavoured sauce that delicately underscores fish or Anjou pigeon, cooked rare, flanked by morel mushrooms and a gravy so rich

Stable

€€€€Creative, Modern Cuisine

Enter the former stables of Hof Ter Linden and discover a mysterious world of cosy romanticism. The period wooden timbers, old stone floors and soft lighting underscore the building’s historic character and provide the perfect foil to deftly crafted fare that cleverly mixes old and new. The chef lets his imagination run riot, adding the odd fascinating international touch. The powerful butter sauce, jazzed up with dashi, adds a kick to pure white sablefish, while crispy calf’s sweetbread is boldly paired with anchovy and a hibiscus-laced mousseline. We recommend the set menu to get a genuine i