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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.
Having held two Michelin stars since 2017, this shooting star on the Belgian gastronomy scene is located in the chapel of a former military hospital, albeit an open kitchen has replaced the altar and stained glass takes its inspiration from the tattoo parlor. The wine list is vast and the average dining experience usually runs past three hours thanks to its 10-course (€215) tasting menu, which is heavily slanted toward fish and seafood. Booking opens 90 days in advance, and can be a chore if you don't plan ahead, but stick with it for the most remarkable dining experience in Antwerp.
Perched atop a huge glass-and-black-metal construction designed by avant-garde architect bOb (his spelling) Van Reeth, this cozy riverside restaurant---with bistro-style food as modern as the surroundings---resembles a docked cruise ship. You're virtually assured a good view, since large windows stretch around the building---boat traffic bustles on the Schedlt River to one side and, on the other, there's a fine view of the cathedral and the Oude Stad.
Ernest Van Dijckkaai 37, Antwerp, Flanders, 2000, Belgium
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