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A restaurant running out of a sailing association workshop on Antwerp's left bank, where the room itself doubles as a gallery of art installations telling the stories of the staff, all recent arrivals to Europe. The chef builds a menu around local and vegetable-forward cooking that somehow also lands a gumbo of manioc leaves, dried fish, and oxtail squarely in Ethiopian territory. The food and the mission are genuinely inseparable here.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Gumbo stew
“a powerful gumbo stew of manioc leaves, sorrel, dried fish and oxtail that will transport you directly to Ethiopia”
Michelin Guide -
Poached egg with braised ham
Michelin Guide
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