Steiger 3

The story

Steiger 3 Antwerpen: Classic Belgian Dining by the Scheldt

A riverside setting and family rhythm

Steiger 3 delivers refined Belgian cuisine along the Scheldt waterfront in Antwerpen, where large windows frame the river and distant industrial silhouettes. Gault&Millau highlighted this secluded position near Hoboken while awarding a 12.5 score for the venue’s steady quality. The dining room reflects a working household rather than a formal institution. Inge Mertens manages the floor while her daughter pours drinks at the counter, creating a pace that encourages lingering conversations between courses.

The chef and classic techniques

Chef Seppe van de Vijver oversees the pass after accumulating years of experience in established restaurants across the country. He builds his menus around the classic Belgian cooking framework, prioritizing day-fresh ingredients and strict seasonal rotation. Sauces start as house-made reductions, and loaves bake continuously throughout service. This disciplined approach strips away theatrical plating in favor of straightforward, well-executed flavors.

Signature plates and seasonal selections

The tasting route opens with a chilled scallop ceviche before moving into a concentrated lobster tail bisque and duck breast glazed with cherry reduction. Summer tables frequently order the burrata paired with ripe peaches or the handmade Oud Brugge cheese croquettes. Winter menus shift toward Green Egg roasted Filet Pure or stuffed cod finished with a smooth mousseline. Diners seeking a lighter finale often choose a curated cheese board sourced directly from affineur Michel Van Tricht.