Near
Restaurant Lef
Here you can enjoy a fantastic kitchen based on Belgian dishes, supplemented with fresh vegetarian dishes and seasonal suggestions. All this is served to you in the area of the beautiful nature reserve around Destelbergen, amid numerous cycling and walking routes. LEF is the ideal place to regain your strength after a brisk walk or bike ride.
't Korennaer
Chef Edwin van Goethem of Restaurant 't Korennaer brings his own refined style in which first-class products are central. He effortlessly interweaves products subtly in very personal dishes. This always with an enormous depth of flavors where simplicity and finesse adorn his dishes. This added value is often created by influences from Japanese cuisine or with flavor bombs from all over the world.
Bistro Jett
JETT stands for Just Enjoying Time Together. That doesn't require too much explanation: making time for each other in a casual atmosphere - that's what gastronomy should always be about, right? Chef Dries stands for an innovative kitchen with new flavors, always with a nod to the classic kitchen.
Au Bistro
One of the most popular fish restaurants on the coast, beautifully situated on the renovated quay of Nieuwpoort and within walking distance of both the Vismijn and the center. So close to the source you can expect a variety of classic dishes with fresh fish, lobster, seafood dishes and its own North Sea version of the bouillabaisse. Do not expect too many frills, but natural cuisine.
Melt
Jan prepares light, contemporary and, above all, tasty dishes in the kitchen, with the emphasis mainly on vegetables. That is why you can increasingly find a vegetarian dish on the menu. The violet artichoke with chimichurri is a flavor bomb that even the largest carnivore loves. In 2019 Jan Audenaert was awarded the prize of 'Best fish chef 2020'.
Patisserie Emmanuel Verboven
The love for the craft is expressed in a wide, down to the last detail, assortment of patisserie, pies, breads and biscuits. You will even find aperitif snacks and desserts. You will find artisan products in an authentic shop interior. A visit is worthwhile for that alone. Although of course the beautiful pastries are the stars of the shop.
't Compromis
Chef Kurt Vetters' kitchen offers tasty dishes in generous portions for a fair price. Many scampi dishes on the regular menu, but the real specialty of the house are (beef) meat dishes. There is also always a wide range of suggestions, with influences from world cuisine always lurking around the corner.
Bakkerij Arto
Arto stands for quality in combination with originality every day. The use of pure products is the starting point. Bakery Arto is known for an attractive variety of fresh breads, traditional French baguette (with a preparation process of no less than twelve hours), butter biscuits and modern, challenging cakes. You can also go there for homemade ice cream and chocolate.
Bakkerij Bossuyt
Bossuyt confectionery is only really known for its tailor-made cakes: wedding cakes, 3D cakes or stacking cakes, no question is too crazy. With love for the craft, they turn every cake into a real work of art. From bread to ice cream and pralines, everything is prepared in-house.
Restaurant Julien
Chef Davy Devlieghere works with a double menu: a classic French cuisine and a more contemporary menu that he calls 'the classics of tomorrow'. The distinction between classic and contemporary dishes in Bistro Julien does not lie in the number of meringues, because in the 'creative' menu, the chef also opts for balanced, tight preparations without unnecessary hocus pocus.
Bistro Tribunal
Although you can eat very tasty fish and crustaceans and shellfish in this cozy bistro right across from the Leuven court, in Bistro Tribunal you come primarily for the excellent meat preparations. It remains a pure product kitchen in which everything revolves around meat. So much so that he has a real 'meat sommelier' in house with Jens Geys.
Cabo
Cabo is a gastronomic added value for the coast, located in a modern building that resembles a ship. The young team opts for a varied cuisine: from classic French-Belgian to Asian, where the main ingredient, whether fish or meat, is always very recognizable on the plate.
Slagerij Breughel
Butchery-caterer Breughel is a real quality butcher's shop with a delicious selection. For the pork, Bart resolutely opts for Duroc D'Olives from Belgian soil. Bart also opts for quality for the beef and works with Blonde d'Aquitaine, among others. The charcuterie, the beautiful range of caterers, the salads ... Everything is made in-house.
Casello
Casello opened its doors in 2018 on the Turnhoutsebaan in Schilde. The restaurant run by managers Meersman and, also known from Bebronna, and chef Hervé Allard is an ambitious project in an equally impressive location. Go for a ravioli artichoke with sage butter and citrus notes, or the signature menu. Casello attracts the gastronomic menu, but has something for everyone.
Yelo
Restaurant Yelo in Wenduine offers honest and pure cuisine with a seasonal menu that changes every 2 weeks. Enjoy. Their beautiful corner building in the busy Kerkstraat in Wenduine is decorated with character through the use of a lot of scaffolding wood and the guests are always in contact with the open kitchen.
Park West
Park West, five minutes from the center of Antwerp, is based on three pillars: restaurant, outdoor bar and party room. The owners have succeeded in combining the charm of the old farm structure, with the beautiful roof truss, with a contemporary sleek design. In addition, they wanted to link gastronomic quality to the accessibility of a bistro.
Bistro Du Port
With its location on the Kaai in Nieuwpoort, it should come as no surprise that fresh fish and seafood play the leading role here. With different lobster preparations, bouillabaisse, homemade shrimp croquettes (sous chef Tom's specialty) and classic fish preparations depending on the season, there is plenty of choice in that regard. Sommelier Cathy guides you through a wine list with more than 150 references.
Esmeralda
Close to the casino and the seawall in Knokke-Heist, chef Stefan Verhasselt has been bringing pure dishes from the classic French kitchen for many years. Passion for meat, fish and game and a refined eye for your comfort, make this restaurant an established value. Many chefs enjoy eating there on their day off, which is always a good sign.
Fijnbakkerij Leterme
For several years, Fijnbakkerij Leterme has been promoted by Gault & Millau as one of the best patisseries in the country. Justly. In addition to an above-average range of bread, you will also find a wide choice of refined patisserie. Frederik is constantly looking for new flavor combinations.
La Rosa Restaurant
Chef Wannes Sabbe's kitchen is based on Flemish classics, which he uses in a contemporary way with an eye for detail and taste, with seasonal products, while not shying away from a nod to exotic cuisines. There is a vegetarian menu every day and there is always a vegetarian dish on the fixed menu.
Grappe de Raisins
You can go here for perfectly ripened fruit and crunchy fresh vegetables. You will also find a range of the best charcuterie from home and abroad, artisan cheeses refined with great dedication in our own aging cabinet and a surprising wine selection. In addition, the kitchen team provides tasty and super healthy salads and preparations every day.
Het Vershuisje
Stephanie De Cock has evolved the small delicatessen that she took over into a beautifully decorated covered fresh market. Meat, cold cuts, fruit and vegetables, bread, fish, cheese, wine… You will find it all there. Two full-time chefs prepare the take-away meals and the dishes for the cozy bistro area.
Hofke van Bazel
A more classic seasonal cuisine, with southern cosiness and romantic intimacy in a beautifully renovated mansion. The wine cellar is remarkable: not only because of the beautiful assortment and the atmosphere that prevails there, but also because you have a beautiful view of that exquisite stock of top wines through the glass floor in certain places in the restaurant.
De Peerdestal
The Peerdestal has been a household name in Antwerp for over 47 years. In the 27 years that chef Mike Vlasman has been at the stove here, the restaurant has evolved considerably. Initially you could only go here for horse steak or chicken on a spit, but in the meantime you can also go here for a six-week matured Basque txogitxu sirloin steak or simment hall.
