The story
Camionette occupies Het Poortgebouw, a repurposed military hospital gatehouse anchoring Antwerp's Groen Kwartier district. Earning a Gault&Millau 14 rating for its refined take on plant-based gastronomy, the restaurant proves circular principles can define luxury dining. Chef Lander directs the kitchen alongside founder Boqion De Pooter and Camille Dubois, constructing a menu where sustainability dictates production. Vegetables travel merely meters from the group's rooftop cultivation plots to the service pass, ensuring ingredients retain peak freshness while eliminating long transit routes.
Dinner progresses through five or six courses priced between €76 and €90, with the selection reshuffling every eight weeks to match the harvest calendar. The kitchen builds vegetable-forward dishes using robust flavors extracted from local growers and homegrown herbs, prioritizing simplicity over heavy technique. Each preparation respects the raw material, employing methods that draw out inherent sweetness and textural contrast without masking the natural profile of the produce.
The interior balances rough industrial textures with warm organic accents, creating a space that feels grounded yet inviting. Evening service lowers the tempo, shifting the room toward intimacy as lighting dims and staff focus on attentive tableside guidance. Guests settle into a unhurried rhythm, supported by a layout designed for conversation and a service style that treats the meal as a deliberate pause from the city's activity.
Boqion curates the wine list with a focus on natural producers, offering pairings from €30 to €60 and structured non-alcoholic alternatives. Selections aim for harmony with the kitchen's profile, choosing bottles that complement the brightness and earthiness of the plant-based menu. Fresh juices and house-made infusions accompany lunch service, extending the commitment to organic sourcing and craft across all daily operations.
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