2 Best Restaurants in Antwerp and the Northeast, Belgium

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.

Fiskebar

$$$$ | South of the Center Fodor's Choice

This hip Scandinavian-style fish joint is the place to try seasonal, organic, and sustainable seafood---arguably the best in the city---served simply as a fruits de mer platter, grilled with hand-cut fries on the side, or as an always-excellent bouillabaisse. If the weather cooperates, opt for a seat on their spacious terrace instead of the rather cramped dining room, all the better for prime Het Zuid people-watching---it's always packed, but walk-ins can grab a high stool if you arrive early and forgot to book.

't Fornuis

$$$$ | Oude Stad Fodor's Choice

Deep in the heart of old Antwerp, there is something likably 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 changes 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.

Antwerp and the Northeast

Antwerp and the Northeast

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