Best restaurants in Huijbergen

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

★★ MichelinWorld's 50 Best #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

Inter Scaldes

★★ Michelin€€€€Modern Cuisine

To say that Sanne and Jeroen Achtien have breathed new life into this institution would be an understatement. The beautiful manor has undergone a drastic makeover that has resulted in a luxurious and trendy space with a lounge feel – the curved seats create a sense of intimacy. The light and airy extension looks out onto the magnificent garden. After the appetisers, you can take a walk past the kitchen to see the impressive team in action and enjoy an additional dish. Chef Achtien draws on his Frisian heritage, the finest ingredients from his Zeeland surroundings and the experience he gained i

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

Nuance

★★ Michelin€€€€Creative

Thierry Theys’ cuisine is the pinnacle of “nuanced”. Despite his youth, he has already made a name for himself on the Belgian fine dining scene and owes his reputation to highly individual recipes. Right from the first bite, he unveils his high-flying precision and technical craftsmanship. Not afraid of challenges, each dish is rich in emotion. For example, he may prepare North Sea crab with finger lime, avocado and a subtle sweet-sour flavoured stem lettuce. He may enhance suckling veal, simply grilled, with a barigoule sauce and a gravy jazzed up by kimchi. This chef knows how to nurture and

Parkheuvel

★★ Michelin€€€€Modern Cuisine

(Temporarily closed for renovation works) Located in Het Park and boasting a spectacular view of the Meuse River – best enjoyed from the terrace – this elegant pavilion is the ideal setting in which to indulge in a wonderful fine dining experience. Erik van Loo is a chef with a feel for classic finesse. This comes through, for example, in the lobster cream sauce, full bodied and rich, which takes his well-known combination of bream chicken and langoustine ravioli to the next level. At Parkheuvel, it is the sauces that really blow diners away. His son Juliën's input adds detail and diversity in

Maison Colette

★★ Michelin€€€€French, Modern Cuisine

A wind of enthusiasm heralds Thijs Vervloet’s return to Tongerlo. This former doctor’s home has been entirely refurbished with alfresco dining in the garden and five deluxe guestrooms. Luxury is the bedrock of the high-end establishment from its Gallic poise and floor-to-ceiling windows that flood the interior in light to the cosily intimate drapes and made-to-measure porcelain tableware by Pieter Stockmans! A champion of the ingredient, Vervloet’s culinary signature seeks to place his classical background and training at the service of a demanding score underpinned by sensitivity and know-how

Fred

★★ Michelin€€€€Creative French

Everything revolves around luxury and opulence at this restaurant. On the way to your table, you will pass the "Cheese Boutique" – the cheese trolley is truly exceptional – and champagne arrives on its very own trolley. The vibrant decor is complemented by finishings made of the finest materials, as innovative design meets modern elegance. This is a cosmopolitan restaurant that embodies the vibrant spirit of Rotterdam. Fred Mustert's precise cuisine is imbued with French flair. No unnecessary frills – just pure intensity. The ingredients take centre stage. For example, he sears top-quality lan

FG - François Geurds

★★ Michelin€€€€Creative

Striving for nothing less than perfection, François Geurds has created a trendy urban restaurant that is immediately captivating. Luxurious porcelain custom-made for specific dishes, and an impressive collection of knives and trolleys – at FG, they do not shy away from the spectacular. The private dining room even features an upside-down garden! Chef Geurds loves to work with premium ingredients such as Wagyu A5 and truffle, but he has no hesitation in letting a potato take centre stage. His dishes are thought-provoking and characterised by meticulous attention to detail and original ideas. Hi

Restaurant 1857

★ Michelin€€€Creative French

Restaurant 1857 prides itself on being chic but by no means stuffy. A narrow street leads to this former coach house – the old horse trough is still in the open kitchen! – that exudes an elegant combination of authentic charm and contemporary sophistication. Joke, your charming hostess, is also the talented pastry chef behind the restaurant's fabulous desserts.Joey van Heesbeen's creative dishes are technically impressive, visually striking and at times complex. He likes to experiment with bold flavours and the umami-rich nuances of Asian cuisine. In his unique take on beef Wellington, he inco

O&O

★ Michelin€€€€Asian, Asian Influences

Danny and Helena Tsang opened their restaurant Nieuw Hong Kong in Sint Willebrord in 1982. It may have been just another Chinese eatery at first, but the owners' ambitions evolved over time and they set their sights on showcasing the true finesse of Asian cuisine. And they have been successful in their quest: today, they invite diners to embark on a culinary voyage from Japan via Hong Kong and China to Thailand, Malaysia and Singapore. Chef Danny's cooking style fuses tradition with creativity. Sweet, sour, zesty and umami flavours are precisely balanced in subtle combinations. He creates exci

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

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

'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

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

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

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

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

Komaf

★ Michelin€€€€French Contemporary

This farmstead’s 17th century period charm has been preserved and enhanced by a natural dimension in the wake of a top-to-toe makeover. Against a backdrop of wood and marble, thick protective drapes and Antwerp’s lush green countryside, Julie Van Gool and Anthony Stoop have built a remarkable establishment, whose intrinsic elegance is embodied by an attentive front-of-house team.The importance of last-minute preparations and big-boned sauces (so good you may even want to lick the plate), have no secrets for chef Stoop, who is also perfectly at ease with exotic flavours. His approach is measure

Vista

★ Michelin€€€Modern French

The view from this elegant pavilion, taking in the Hollands Diep River and the marina, is so enchanting it's almost impossible to describe. The dancing waves, visible through the expansive glass windows, create a mesmerising effect. Henrie van der Heijden marries classic cooking techniques with international influences, adding a vibrant and lively touch. Thanks to the small portions, you can decide which horizons to explore in your set menu. Savour the flavours of France with an unctuous chicken, pata negra and foie gras terrine… Or embark on an Asian culinary voyage and tuck into tender red m

'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

Restaurant Wolfslaar

★ Michelin€€€€Modern French

The Wolfslaar experience begins as soon as you drive onto the magnificent estate. As you approach the former coach house, you will be struck by the natural beauty of your surroundings, which you can enjoy to the full on the terrace. The chic and elegant interior exudes a warmth that comes courtesy of luxury materials such as walnut and marble. In this enchanting setting, Maarten Camps takes you on an exciting adventure, in which each ingredient is thoughtfully prepared in a multitude of ways. He throws in Asian flavours to add depth to his creative process, for instance seasoning hand-cut beef

Codium

★ Michelin€€€Creative, Seasonal Cuisine

Zeeland shows its cosmopolitan side at Codium. This colourful restaurant has a Scandinavian-Japanese zen aesthetic that reflects the understated exuberance of the cuisine. Codium (named after a type of seaweed) is committed to Zeeland's terroir, yet open-minded when it comes to fresh, creative ideas. Seafood from the Eastern Scheldt and the North Sea are, of course, staples of the menu. But Wouter Kik is just as fond of working with Zeeland lamb. For example, the chef grills turbot on the bone, poaches it in olive oil and presents it encircled by a jus based on a full-bodied fish fumet with th

Vintage

★ Michelin€€€Modern Cuisine

Vintage rolls out surprise after surprise, starting with the isolated location of the tastefully restored farmstead tucked away in the countryside around Kontich. Huge picture windows and a splendid terrace ensure you make the most of the stunning scenery, while period beams and elegant works of art set the scene indoors. Steven Wullaert’s high-flying food-wine pairings will fascinate even the most discerning wine buffs.Next chef Cyril Moulin makes his entrance with a score depicted by a bold fresh approach and razor-sharp precision, without forgetting a classical background of epic stature, c

Neon

★ Michelin€€€Country cooking, Creative French

Nils Proost brings his vision of sustainable fine dining to life in this refurbished canteen of a former teacher training college. He sources regional veggies and fruit, North Sea fish and occasionally meat (whole carcasses) in a tribute to the region’s forests, land and sea. Zero waste inspires his creativity (a superb kombucha, for example), adding an intriguing dimension to his repertory. Vibrant fermentations, powerful flavours, surprising seasonings and understated fruity sweets: the tastebuds are constantly thrilled and enthralled at Neon. You might start with slices of celery prepared w

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

Zout & Citroen

★ Michelin€€€Creative, World Cuisine

Bram Helleman has a knack for elevating everyday ingredients, such as salt and lemon, and his unique combinations and preparations create dishes with deep flavours and nuances. For instance, Ibérico pork is presented as a meltingly tender secreto, barbecued pork belly and velvety rillettes served with creamy polenta and a carrot sauce infused with advieh, the Persian spice blend. These are the creative details that make his colourful dishes stand out. From the very first amuse-bouche, chef Helleman showcases his exuberant vision, which draws on influences from around the globe. With his contro

Hert

★ Michelin€€€€Modern French, Creative

Alex Verhoeven has established his HQ on the top floor of the Turnova tower. The hip industrial-cum-Scandinavian interior and open-plan kitchen are fashionably uncluttered, with the bonus of a knockout view over the Campine. Ideal for an alfresco drink and lunch, it is just the ticket to sample the exuberant score of the chef and his team. Exceptional produce, respect for tradition and a scattering of unexpected touches depict the savvily devised, subtle menus. An example: gently sautéed sole fillets, encircled by a frothy bisque sauce and a classic beurre blanc, are flanked by pieces of smoke

Centpourcent

★ Michelin€€€€Modern Cuisine

Veteran chef Axel Colonna-Cesari is at the summum of his art, and he and his charming wife, Anneleen, form a splendid team. Their contemporary establishment is a model of classy elegance, sporting soft colours and fashionable furnishings. Centpourcent is a blue-chip value, as is quickly apparent from the crowd of regulars. It is just the ticket for any occasion from a high-powered business lunch to a romantic dinner. Chef Colonna-Cesari’s consummate know-how and measured creativity can be tasted in light, exuberant cuisine, overflowing in fresh, delicately crafted flavours. Subtle nuances unde

De Pastorie

★ Michelin€€€€Modern Cuisine

Welcome to De Pastorie, 2.0, a 17C edifice whose period cachet has been savvily preserved in the wake of a top-to-toe makeover. The restaurant, dripping in high-class mod cons, is now the epitome of warm stylish urbanity. The landscaped manicured garden and leafy terrace are deservedly the pride and joy of this restaurant. Seasoned chef Carl Wens and his son Wout roll out a lineup that shines the spotlight on subtle Gallic classics, while treating them to a delicate youthful makeover. Sophisticated cooking that engages the senses best describes their ingredient-led score. Crunchy calf’s sweetb

Tinèlle

★ Michelin€€€French Contemporary

The historic Het Predikheren served as a convent and military hospital from the 17C. Today it has morphed into a venue devoted to culture and fine dining. The left wing is home to this vibrant, modern eatery starring Jenny Callens in the unstarched, buzzy dining room, while veteran chef Ken Verschueren joyfully dusts the cobwebs off culinary tradition. Ideal to dig into Franco-Belgian grub, free of fussy, futile frills and at prices that make sense. It would be a crime to miss the lunchtime menu that changes daily. The chef demonstrates his love of fine produce, crafting dishes that bear witne

Fleur de Lin

★ Michelin€€€€Modern Cuisine

Nothing leaves the kitchen that chef Lode De Roover has not preened to perfection. From the surgically sliced vegetables to the spot-on cooking times and inspired plating, this fan of outstanding classical produce leaves nothing to chance, without forgoing the opportunity to treat himself to the odd creative and unexpected original touch. His signatures include subtle barbecued langoustine with lemongrass oil, lemon zest and a whey foam laced with shellfish jus or a medium rare fillet of Barbary duck flanked with a mind-blowingly rich jus and a crisp springtime medley of asparagus and broad be

Hof Ter Hulst

★ Michelin€€€French, Classic French

Some establishments just know how to warm the cockles of one’s heart and Hof Ter Hulst is one such. The delightful Campine farmhouse has morphed into a characterful venue and as soon as you set foot inside the door, you understand that Johan Schroven doesn’t mess around with tradition, as his rich score demonstrates. The first bite of the langoustine, which is crafted with textbook precision, bears witness to the outstanding quality of the ingredients, further enhanced by a refreshing zest of lemon, without forgetting a creamy oxtail stew, truffles and a rich gravy that complete this exquisite

Monarh

★ Michelin€€€€Creative

Monarh embraces the character of this monastery, which dates back over 125 years, with a private dining space set beneath vaulted ceilings and surrounded by exposed brickwork. The interior of this romantic restaurant, meanwhile, is sleek and stylish, clearly designed with a keen eye for aesthetics. Paul Kappé delivers visually stunning dishes that reflect his precise and detail-oriented approach. He has a true talent for elegant plating. Beauty goes hand in hand with bold flavours. The chef showcases time-honoured cooking techniques and elaborate garnishes. Smoking, glazing, bright gels… One t

Zeezout

★ Michelin€€€fish

Whether smoked or marinated, prepared in tempura or ravioli, encased in a salt crust or served as tartare – one thing is clear at Patrick 't Hart's kitchen: only the finest seafood makes the cut. His solid expertise in classic cuisine gives him the freedom to explore various techniques – always focused on elevating the sea's rich bounty to perfection. The authentic flavours of the produce shine through in original creations. The chef's fish dishes include influences from around the world – enhanced by the brininess of nori, the sweet and sour nuances of sambai,and the bright freshness of a tom

De Kromme Watergang

★ Michelin€€€€regional

With the Eastern Scheldt and North Sea serving as primary suppliers, and De Zilte Hof vegetable garden across the street providing the chefs with vegetables, fruit and herbs, De Kromme Watergang takes full advantage of the bountiful ingredients Zeelandic Flanders has to offer. That ambassadorial role is also reflected in the respect they have for the produce, which is evident in their nose-to-tail approach. Open since 1993, this beloved restaurant now mostly sees Tom Vinke at the helm of the open kitchen, as he gradually takes over from his father, Edwin.Here, produce is king, elevated by the

🕐 Oct-Jun Th-Su 12:00-19:30; Jul-Sep We-Su 12:00-19:30

The Millèn

★ Michelin€€€fine_dining

The Millennium Tower is a Rotterdam landmark and, thanks to this vintage-chic restaurant, also a destination for foodies. The open kitchen and the view of the central station afforded by the floor-to-ceiling windows are the standout features of the space. But it is chef Wim Severein's expertise and inventive spirit that really steal the show. His cooking style is clean and accessible, and his use of spices adds international flair and a distinctive personality – uncompromising and bursting with flavour. For example, he cooks farm-raised pigeon until medium-rare, carves it with meticulous preci

Amarone

★ Michelin€€€french, fusion, japanese

The decor at Amarone is elegant, luxurious and alluring, featuring a white 3D wall by the open kitchen and artistic nods to Japan. This is a fantastic restaurant where you will immediately feel comfortable. Hostess and sommelier Yoshiko adds to the experience with her appealing wine list and astute recommendations. In the kitchen, chef Jan van Dobben expresses his love for classic and Japanese cuisine, expertly combining ingredients such as Wagyu and umeboshi with top-notch local produce. For instance, he elevates hamachi with a sweet and sour vinaigrette made with rice vinegar. He also adds a

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

Joelia

★ Michelin€€€€Modern French, Creative French

Joelia's charm permeates every nook and cranny of this restaurant. As you enter, you'll be instantly smitten with the eclectic decor, a captivating fusion of vintage and contemporary design. This space exudes a certain American grandeur, and the open kitchen and the impressive wine collection on show add to the atmosphere. Maître d' Pieter Timmer and chef Sofiane Bons inject a youthful energy into proceedings, including the menu. The passionate chef honours his French roots with meticulously crafted sauces and dishes. He adds pep and intensity by drawing inspiration from far-flung places, espe

🕐 Tu-Fr 12:00-14:00,18:00-21:30

Spetters

★ Michelin€€€regional

As soon as you enter this lounge-like restaurant, you are greeted by the breathtaking view of the boats bobbing about on the Western Scheldt. Spetters enjoys a prime location between the fish market and Breskens marina – and produce enthusiast Laurent Smallegange could not be happier as he showcases Zeeland's rich bounty, from Eastern Scheldt lobster to Sluis lamb. His cooking style is both creative and unassuming. The dishes are brought to life by international influences and zingy flavours, and the innovative preparation techniques are truly stimulating. Each creation is carefully conceived.

🕐 We-Sa 12:00-21:00, Su 12:00-17:00; Mo,Tu off

Perceel

★ Michelin€€€€Creative

Flowers are a thing at Perceel. They add a vibrant touch to the modern interior design, which draws on the building's old-world character. Outside, there is a terrace right by the Ijssel River, as well as a herb and flower garden. Flowers are not only part of the decor; Jos Grootscholten also likes to add them as a final flourish to his dishes. He shows you what it means to be in perfect harmony with nature. Herbs from his garden and zesty notes are at the heart of his cooking. The beef tartare with kimchi and sweet-and-sour cornichons is a signature dish. Another standout: crispy veal sweetbr

La Belle

★ Michelin€€€Creative French

Peter Vangenechten has made the peaceful country village of Bel a landmark of Belgium’s fine dining landscape. The chef learned the trade in top establishments before returning to his roots and entirely reworking the former stables of a farmstead. Bare timbers support the tall roof, while the elegant interior paints a cosy picture. The idyllic scene is set for chef Vangenechten to work his magic on regional produce, adding international notes, creative side dishes and a playful mixture of textures that enhances and underscores the main ingredient. He savvily blends classic and international in

't Stoveke

★ Michelin€€€french

Daniel Antuna and his wife Petra have been pampering their guests from the warm welcome on the doorstep to the final goodbye as they leave with a smile on their lips since 2005. An open kitchen ensures that you won’t miss any crumbs of the culinary show in this restaurant, which is also home to a chef’s table, where you will feel both at home and as if you are a VIP guest. Chef Antuna deploys state-of-the-art culinary techniques without betraying his classical training. His unique sense of flavour is superlatively enriched by Asian influences. For example, he may pair the delicacy of exception

🕐 Mo-Fr 12:00-13:30,19:00-20:30; Tu,We off; Sa 19:00-20:30; Su 12:00-14:00

Alma

★ Michelin€€€Modern French

A potted history of the location that now houses Alma: It was once home to De Swaen, the restaurant where renowned chef Cas Spijkers, was awarded one and then two MICHELIN stars. Today, Wouter van Laarhoven is upholding the establishment tradition of excellence. You enter through the vibrant Alma Bodega on the ground floor to reach the fine dining restaurant on the first floor. This stylish, refined establishment that exudes modern sophistication is complemented by a magnificent terrace overlooking the Lind. Chef Van Laarhoven pours his soul (alma in Spanish) into each dish, combining inventiv

Pouwe

Bib Gourmand€€Creative

In the sleepy village of Hoeven, Walter and Vivian Pouwe greet diners with true Brabantian hospitality. Their modern, intimate restaurant boasts a striking open kitchen and a rear terrace that provides a pleasant setting for relaxed dining. The chef incorporates ingredients such as yuzu, tandoori and vadouvan into creative dishes that pack a punch. One highlight is the carpaccio of red and yellow tomato, lavishly adorned with artichoke, roasted pine nuts, confit Padrón peppers and a silky emulsion of oil and grated Manchego. After all those rich flavours, be sure to sample something from the c

Ni Shifu

Bib Gourmand€€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

Ko'uzi

Bib Gourmand€€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

Glou Glou

Bib Gourmand€€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!

Ciro's

Bib Gourmand€€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

and/or

Bib Gourmand€€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

Den Bourgondiër

Bib Gourmand€€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

Trattoria Bazalia

Bib Gourmand€€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

Karel V

Bib Gourmand€€French

Oozing with character, this historical building (1555) at City Harbour Goes leaves no one unmoved. With its open fireplace, gorgeous waterfront terrace and the paintings, Karel V is a true gem. Stefan Schipper combines classic culinary technique with fresh inspirations from around the globe. In his fantastic set menu, he might present steamed mussels in a mild curry sauce with lemongrass and then go on to serve up sole meunière with freshly cut chips and a zesty ravigote sauce. These revamped brasserie dishes never fail to please. And rest assured – you will not leave the table hungry here!

Ching Ching

Bib Gourmand€€Chinese

Winston, in charge of the front-of-house, and Dong in the kitchen, greet diners in their bright, modern bolthole on a busy country road. The accent is on a highly distinctive culinary score and first-class produce. Authentic Chinese dishes are crafted with lashings of skill and know-how, like house dimsum with a sweet and sour sauce or steamed-to-order seabass flanked by a light soy sauce, crispy ginger and rice. The chef consummately juggles with different culinary techniques and has an Asian flair for sauces. It is always something of a challenge to make your choice from the extensive lineup

De Farmasie

Bib Gourmand€€Modern French, Traditional Cuisine

A good meal is just what the doctor ordered! So, book a table in this establishment, whose black and white colour scheme is quirkily adorned with a 17C pharmacy cabinet and wainscoting in tribute to its former vocation. Chef Verheyen, a keen “farm to table” adept and a past master of subtle flavours, is capable of jazzing up salty mackerel with ponzu, underscoring juicy local poultry with a veal gravy or turning out an immaculately cooked rib steak from his wood-burning oven. Generosity is the keyword of this restaurant as the extensive menu demonstrates.

Biestro H-eat

Bib Gourmand€€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

Hofstede de Blaak

Bib Gourmand€€Regional Cuisine

With its classic half-timbering, elegant detailing, peaceful surroundings and splendid wood-panelled hunting room, this authentic English country house (1907) is utterly enchanting. The dishes, too, are beautifully presented, and the flavours live up to the optics. The chef strikes a fine balance between robust classic cuisine and contemporary finesse. Pickled salmon, for instance, is topped with radish cannelloni filled with prawn and dill. A curry emulsion and a ponzu vinaigrette complete the dish. The set menu is the star attraction, but the à la carte menu is every bit as enticing. A relia

Kok Verhoeven

Bib Gourmand€€Seafood

Take the door on the left to a chic, cosmopolitan restaurant specialising in delicious fish and seafood. Or choose the door on the right for the more relaxed brasserie, where an extensive menu of boldly flavoured dishes – featuring plenty of fish – delivers on quality. The range includes classic cuisine and Mediterranean- or Asian-inspired creations. A pristine cod fillet with mashed potatoes and a beurre blanc, a generous bento box featuring sashimi and sushi, or vegetarian tortellini? The choice is yours!

Te Koop in Tilburg

Bib Gourmand€€International, French Contemporary

Crispy fried soft shell crab with broccoli and couscous, tomato tartare with a Manchego foam and herb oil, or beef bavette steak with veal jus infused with cloves and cardamom… Located just outside Tilburg city centre, this cosy neighbourhood restaurant with a warm and welcoming decor has it all. The chef, who enjoys tapping into international flavours and makes sure to cater to vegetarians, showcases his cuisine in an appealing choice of courses from which diners compile their own set menu. What's not to like?

Vineum

Bib Gourmand€€wine

The wine list is the linchpin of this warm, aptly named restaurant with an intimate urban garden to the rear. Owner David van Steenderen, a world-class sommelier, has a knack for finding new gems. He takes great pleasure in letting his diners taste his discoveries for themselves, offering a choice of wine pairings. The food is just as sophisticated. Classic techniques meet innovative ideas and expertise, creating dishes that complement the wines beautifully. Savour ceviche made with young mackerel, or salmon tartare with a millefeuille of chicory and sorrel oil. With an extensive à la carte se

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

Asian Glories

Bib Gourmand€€Chinese

The natural light and high ceilings are the first things to catch your eye when you walk into Asian Glories, but it is the view of the church and the canal that really wins you over. Understated Asian art lends a touch of individuality to the decor. The open kitchen affords glimpses of hanging Peking ducks and busy chefs at work. The culinary traditions of Canton and Sichuan prevail here, served up in generous, umami-rich dishes. Dim sum, prepared in house, chicken tempura, a beautifully light and airy steamed bun with pork belly confit: good luck choosing from the extensive à la carte and set

Rotonde

Bib Gourmand€€Vegetarian, Modern Cuisine

They pick up their vegetables in an electric van. The aim is to utilise every part of their produce, which is grown with respect for nature and the seasons. All of their wines are biodynamic or natural. This vintage-style restaurant is deeply committed to sustainability and is always looking for ways to do better (visit their website to learn more). This vision is brought to life in creative, intriguing and entirely vegetarian dishes that are incredibly flavoursome, sophisticated and full of surprises. Think bell pepper confit and an XO sauce made from mushrooms to elevate a sapid leek stalk.

BORIS & MAURICE

Bib Gourmand€€Farm to table

It is crystal clear that Boris and Maurice have worked together before (at Bodo). Their friendly neighbourhood eatery with a long counter offers tasty bistro fare with a twist. For example, you may start with deep-fried bites of sole and tartare sauce, followed by a juicy breast of chicken and a masterful Archiduc sauce (mushrooms and cream), finishing with a chocolate mousse. The French wine list adds the final flourish to this appetising banquet.

Bistro De Ertepeller

€€€Creative

The view of the Drierivierenpunt and the endless stream of boats always draws plenty of attention in this sleek yet cosy bistro. A glance at the tempting set menu reveals that the chef likes to elevate French cuisine with North African spices. From tender lamb neck served with a robust meat-based jus, to crisp pistachio-filled baklava accompanied by mint and yogurt ice cream – this cuisine is defined by precise technique, bold flavours and meticulous plating. The 250-label wine list, with a particular emphasis on Burgundy and broad international reach, is sure to pique your interest.

Restaurant 1397

€€€French Contemporary

Hotel de Draak's restaurant takes you on a journey back to 1397, taking in the Dutch Golden Age before looking to the future. The decor subtly incorporates all manner of dragons, ubiquitous touches of gold, high ceilings and large windows – this is a 21C take on historical grandeur! Treat yourself to a drink in the chic aperitif lounge before chef Torben Bouterse starts working his magic. Classic dishes are enhanced by a predilection for vegetables, nods to Zeeland cuisine and inspirations from around the globe. Take, for example, his teppanyaki scallops with a velvety Jerusalem artichoke crea

De Hemel

€€Home Cooking, French

Enjoy an intimate dinner in a romantic dining room, or on the rear terrace in fine weather, and choose from a selection of tasty dishes prepared in French style, with a nod to modern cuisine. A delightful dining experience.

Huize Alberic

€€€French Contemporary

From the ironwork and the restored fireplace to the wooden floors, the former home (1920s) of Alberic Plettinck, ironworker and artist, has been tastefully and respectfully refurbished in a stylish vein. After being welcomed by your gracious hostess, you will sample an updated version of classical recipes in which chef Bram demonstrates his flair for plating. His consummate craftsmanship shines through in the intense creamy gravy that flanks pheasant or in his modern spin on eels in sorrel.

Rascasse

€€€Modern Cuisine, Seafood

Erwin Denijs is a genuine ambassador of his region, the North Sea and Oosterschelde River. This “North Sea Chef” crafts the best seasonal produce into dishes that combine a tangy freshness with a playful element. For example, beurre blanc flanks a skate wing cooked in butter and paired with mussels and a medley of leeks. Caroline, your cheerful hostess, will ply you with wine, as well as beer tips, all of which in a pared-back setting that provides the perfect foil for striking works of art, starring fish!

In de Oude Stempel

€€€Country cooking, Creative

In this former post office, stamps and letters have made way for the on-trend cuisine of Mark van Loon. This is a chef who doesn't hesitate to play with textures or bring bold combinations to the table. His creativity is complemented by his prowess in the art of making sauces – think a rich game jus to accompany the venison fillet. For something more low key, head to Puur, the brasserie next door.

Sardis

€€€Italian

Tiziano Cappai welcomes diners warmly into this stylish red-brick terraced house, which boasts a cosy interior, sensual artwork on the walls and a blissfully peaceful patio at the rear. Chef Eveline Cappai deftly updates a pure-bred lineup of Italian classics. For example, she might pair bigoli pasta with a subtle stock, to which she adds white wine, parsley, savoury vongole and a hint of umami thanks to kombu. The tiramisu manages to underscore authentic flavours with an amusing new spin thanks to a play on textures. Attention to detail is the watchword here.

Maurice

€€€French Contemporary, Modern French

The friendly eatery of delightful Kaatje De Blick and chef Karl Ave is in fact named after their cat! They aim for a home-from-home vibe and welcome guests like old friends: “Maurice is like coming home” in their own words. The sommelier can be relied on to ply you with insightful tips, whilst the veteran chef masterfully deploys his classical training to craft knockout dishes and sauces, albeit with the occasional more modern twist. For example, he often slips in Asian notes, illustrated by a ballotine of langoustine underscored by a sublime yuzu and dashi sauce.

Oesterput 14

€€Seafood

The oyster tanks and the Eastern Scheldt reveal all their secrets in this sparkling establishment, which is the height of contemporary cuisine. Fish-lovers are well placed here for mouthwatering sea delicacies delivered fresh and unadulterated to the plate. Those who opt for a delicious piece of meat will also find tailored dishes on offer.

Oesterbeurs

€€Seafood

Lobster, oysters, sea lavender and mussels are just some of the Zeeland delicacies served in this restaurant which is decorated in warmly gilded tones. More than 80% of the dishes served here are fish based, with a richly flavoured classic bouillabaisse featuring on the menu alongside more creative fare. A true ode to Zeeland.

Nolet's Vistro

€€€Seafood

Zeeland oysters, house-smoked salmon, the freshest sole cooked to perfection à la meunière: at Nolet's Vistro, the focus lies squarely on the quality of the ingredients. The chef celebrates the pure essence of the sea's bounty, presenting it without unnecessary embellishment. In this charming bistro by the dyke, simplicity is not a limitation but a deliberate choice. Generosity is woven into the very DNA of this longstanding favourite.

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"

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

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

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!

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.

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(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

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

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.

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!

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

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.

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

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

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!

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.

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.

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

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.

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

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.

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

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

Brabohoeve

€€€Modern French

Brabohoeve is a villa-restaurant whose smart, modern interior is adorned in arty photos. The terrace overlooking the surrounding meadows is a must when the weather is fine. Franco-Belgian classics take the leading role in the culinary repertory with family favourites like shrimp fritters and vol-au-vent of free-range chicken in star positions, crafted with flawless technique and flanked by a succulent selection of seasonal specials. Examples include fresh, juicy brill garnished with mushrooms and gnocchi, or saddle of hare in season. Expect to find it difficult to make up your mind, such is th

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

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

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

Casello

€€€Modern Cuisine, Modern French

This former toll station on the Turnhout-Antwerp road has morphed into a sophisticated restaurant. The sleek annexe drips with designer luxury and gilt details, and the open kitchen is sure to draw the eye as soon as you arrive. The chef works with top-notch ingredients, elevating them regularly with subtle Asian touches and the bold flavours of Italy. Whether in the form of langoustine with wawasai and enoki, or tagliatelle with truffle and horn of plenty, this modern approach to the principle of "less is more" is captivating.

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.

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

Hertebos

€€€€Farm to table

The walls of Yasmine and Yoshi's living room-style restaurant are adorned with photos that afford a glimpse into their past, while an open fireplace adds a snug cosiness. In both the set menu and the classical à la carte lineup, the freshness of the ingredients is paramount. The chefs are as creative with textures as they are with their knockout sauces. For instance, they coax out all the facets of raspberry and yoghurt in an extravagant cake soaked in Amaretto.

Resto 136

€€€French, Asian Influences

Make a beeline for this peacock blue townhouse at number 136 where you will be pampered by Niels and Laura. Their elegant contemporary establishment upholds tradition and while the chef clearly enjoys mixing spicy Asian flavours with Mediterranean extravagance, he is equally capable of winning you over with a flawless piece of cod flanked by knockout beurre blanc and creamy mashed potato.

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.

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,

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

Table Vaccin

€€€Modern Cuisine

Veteran chef Ivan Daelemans is equally at home with classical Belgian, Gallic and Italian cuisine. His impressive culinary skill can be sampled in the magnificent former home of a doctor, done up in a modern vein. The dishes are intended to be shared, but you can order individual portions. As you dig into timeless classics such as vitello tonnato, tomatoes stuffed with shrimps or a perfect poached egg, served with a light mousseline, al dente asparagus and hand-shelled shrimps, you remember why such dishes remain so popular. Even better when washed down with a fine glass of wine – the perfect

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.

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

Restaurant Uijttewaal

€€€French Contemporary

Chef Sven Uijttewaal warmly welcome you into his chic and stylish establishment. A timeless interior design and a tasteful blend of warm tones combine to create a pleasant atmosphere. His fresh cuisine follows current trends, as demonstrated by the signature amuse-bouche – an ode to his grandfather, who owned a pickle company: a refreshing sweet-and-sour piccalilli sorbet served with sweet-and-sour pickle creams and a carrot coulis finished with dill oil. The menu intrigues from start to finish (they also serve lunch), with dishes such as steak tartare with ponzu or a delicate pairing of sole

Jacqueline

€€€Farm to table

This former butchery is named after the grandmother of Evelien Swiers, who is in charge of the kitchen you can see behind the original counter. Good humoured Raf supervises the dining room, which sports a gentrified workshop vibe. Evelien’s delicious, no-frills cuisine revolves around a menu of four or five dishes. Guinea fowl from Maison Garat is cooked in a frying pan and underscored by a knockout jus enriched in miso, while chicory adds a fresh note with a mandarin sabayon. At Jacqueline, the food is rustic, gutsy and wholesome.

Butcher's Dining

€€€Meats and Grills

The cosy restaurant of butcher shop De Laet & Van Haver is a veritable paradise for carnivores. Faced with such an array of delectable options, from Secreto 07 and entrecôtes of aged meat to traditional stews and offal, you'll be spoilt for choice. The carefully considered trimmings are a testament to the butcher's commitment to quality and craftsmanship. Think beautifully marbled cut of Simmental beef, simply seasoned with coarse salt and rosemary, and served with a tomato salad and a lightly whipped béarnaise sauce. What a feast!