The London

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The London Antwerp: Seasonal International Cuisine Near the Waterfront

A Global Palate on ’t Eilandje

The London in Antwerp approaches modern international cuisine as an ongoing expedition. Chef Tommy Cavaliere translates years of travel into a kitchen that prioritizes seasonal rhythm over rigid tradition. His team sources field grown vegetables and river fish from trusted local partners while weaving in distant references through spice blends. Gault&Millau awarded the venue a 13.5 rating in 2026 for this culinary world journey.

Plates Built on Seasonal Shifts

Spring menus highlight green asparagus from Lalande paired with morels and broad beans. Summer brings lighter preparations like Norwegian langoustine tartare served with crème crue and Imperial caviar. Heavier autumn plates feature summer roe deer with girolles or smoked Oosterschelde eel resting on potato cream. These international cuisine creations follow the same principle.

Views of the Waterfront

Dining rooms face directly toward Zaha Hadid’s Havenhuis tower, placing architectural geometry opposite carefully curated interiors. Tommy and Thalissa designed the space to encourage quiet conversation without sacrificing visual interest. Discrete service moves steadily between tables while creative cocktails and a structured wine list fill the gaps. The setting remains deliberately calm so the food retains its center stage position.

Sweet Finishes and Crafted Libations

The global kitchen concept extends to the pastry station, which closes meals with rhubarb set with hibiscus sabayon or strawberry layered with raspberry and almond. A cheese assortment from Master Van Tricht offers a savory alternative before the final pour. Creative cocktails draw on botanical elements to mirror the seasonal tasting menus. Guests often finish with a PortAnt praline, a custom chocolate piece shaped like the waterfront building.