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Antwerp cuisine understandably focuses on fish, presented with few frills in even the finest restaurants, often poached or steamed, and reasonably priced. From the chilled whelks and periwinkles (marine snails) picked out of their shells with pins, to piles of tender little grijze garnalen (small shrimp), to the steamy white fle
Antwerp cuisine understandably focuses on fish, presented with few frills in even the finest restaurants, often poached or steamed, and reasonably priced. From the chilled whelks and periwinkles (marine snails) picked out of their shells with pins, to piles of tender li
Antwerp cuisine understandably focuses on fish, presented with few frills in even the finest restaurants, often poached
Antwerp cuisine understandably focuses on fish, presented with few frills in even the finest restaurants, often poached or steamed, and reasonably priced. From the chilled whelks and periwinkles (marine snails) picked out of their shells with pins, to piles of tender little grijze garnalen (small shrimp), to the steamy white flesh of the mammoth tarbot (turbot), the scent of salt air is never far from your table. The ubiquitous mosselen (mussels) and paling (eels), showcased in midpriced restaurants throughout the city center, provide a heavier, heartier version of local fish cuisine. Bought live from wholesalers, the seafood is irreproachably fresh.
Antwerp has a high number of restaurants for a city its size. Many of the traditional places, both formal and casual, are clustered in Oude Stad. There are plenty of tourist-focused restaurants on the Grote Markt, but if you look along the smaller streets around the square you'll find some excellent local favorites. Het Zuid, meanwhile, is known for trendier cafés and restaurants. Peak dining hours are generally from noon until 3 and from 8 pm to 11 or midnight. Since the dining scene is quite busy, it's best to make reservations.
Burrowed deep in the heart of old Antwerp, there is something likeably stubborn about the defiantly traditional t' Fornuis, a place where stock Flemish surroundings with heavy oak chairs and beamed ceilings are the setting for some of the best (and priciest) food in the city. Charismatic Michelin-starred chef-owner Johan Segers likes to change his French-accented menu regularly; however, roasted sweetbreads with a wild-truffle sauce are a permanent fixture and worth trying. He also tends to stop by for a quick chat with just about every diner, if only to explain what it is you're eating. While you're waiting for your visit, take a chance to look at the restaurant's wonderful collection of miniature stoves.
Architecture and food aficionados will appreciate both the food and somber decor in this splendid Art Nouveau building in the upscale Zurenborg neighborhood---this former teahouse, sewing school, and police office maintains its original floor mosaic, and the whitewashed walls and dome-shape roof parallel its haute cuisine. Michelin-starred head chef Frédéric Chabbert learned his trade working in Hong Kong, and brings touches of his international experiences into the classic-inspired dishes of his French homeland.
Grote Hondstraat 2, Antwerp, Flanders, 2018, Belgium
Located in a house on a narrow side street just seconds' walk from the Grote Markt, this small French-style bistro has one of the better wine lists in the city, paired expertly with some old Gallic standards; try the homemade pâté or bone-marrow appetizers. To get a sense of the scene, and what's cooking, grab a seat at the bar overlooking the exhibition kitchen.
This fine-dining restaurant has long been a fixture on Antwerp's dining scene, dishing up exquisite cooking in the interior courtyard of its elegant dining room since 1975. Longtime chef and local legend Marc Paesbrugghe, who once gave away his two Michelin stars because he was tired of the red tape, has long-since hung up his apron, but the torch has been passed on in the kitchen with no drop in standards, and a prix-fixe menu that delicately picks its way through a host of big flavors.
Oude Koornmarkt 16, Antwerp, Flanders, 2000, Belgium
You probably think beer when you think Belgium, but this tiny French-influenced restaurant is all about the wine; each month focuses on a different wine region. Early 20th-century decor, vibrant jewel-tone colors, and jazzy music set the scene for an ambitious but small menu with a strong focus on fresh fish and well-aged beef. For the best deal, try the three-course menu, offered at both lunch (€43) and dinner (from €69)—although be sure to splurge on the sommelier's suggested wine pairings. If all that food makes you sleepy, stay in one of the three adjoining Glorious Fashion Inn Suites after a nightcap of homemade jenever (Dutch gin).
De Burburestraat 4, Antwerp, Flanders, 2000, Belgium
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