The story
Restaurant Maritime in Antwerp has built its reputation on fresh seafood since opening its doors in 1958. Christiane Van de Voorde took over a local café at twenty-six and quickly shifted the focus to pots of mussels and daily boat deliveries. Serge Verboven and Helena De Ridder assumed ownership in early 2024, bringing their experience from other established Antwerp kitchens to continue that tradition. Their approach keeps the kitchen grounded in market arrivals rather than rigid menus.
Shrimp croquettes and classic mussels remain the cornerstone of the menu, alongside whole Canadian lobster prepared thermidor or grilled with garlic butter. Oyster selections appear Rockefeller style or dressed with chimichurri, while Dover sole arrives pan-fried and eel features in a traditional green sauce. The consistent quality of these fish and shellfish dishes earned the kitchen thirteen points from Gault & Millau for 2026. The team balances straightforward techniques with precise seasoning to let the ingredients speak.
Maître Johan greets guests in a setting designed for both business lunches and quiet evenings. The dining space pairs naturally with a cellar containing over two hundred labels chosen specifically for marine cooking. Burgundy and Bordeaux dominate the selection, though Tuscan reds and Spanish whites round out the offerings. Sommelier Jens De Ridder guides visitors through fair-priced bottles, often served in Grassl glassware to sharpen every sip.
Recognition
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