Ciro's

The story

Ciro’s Antwerp: A Timeless Belgian Brasserie Since 1962

The Kitchen and Its Stewards

Ciro’s Antwerp traces its roots to 1962, offering a steadfast example of Belgian brasserie culture since founder Albert De Herdt first opened the doors. Chef Claude Sondag now leads the pass alongside hostess Sabine Huyssen, carrying forward a lineage that began with Gene Haesaerts in 2010. The kitchen operates without pretense, focusing on familiar techniques and ingredients that have kept regulars returning for decades. This steady hand behind the stove ensures every plate reflects a long-standing commitment to honest meals.

Signature Plates and Nostalgic Flavors

Diners still gather for the Steak CIRO’S, a main course established on the menu in 1960 and paired with a sturdy glass of beer or a bottle with pedigree. The kitchen prepares homemade garnaalkroketten, lamstongetjes with brains sauce, and poached cod served with mousseline butter. Sweet finishes often feature Café Glacé or profiterolles drenched in house-made Callebaut chocolate. These selections anchor the local culinary tradition with reliable, deeply satisfying plates.

Warmth and Longstanding Tables

Wooden tables fill quickly at this traditional Antwerp kitchen, where conversations run easy and service moves with practiced familiarity. The Michelin Bib Gourmand recognition and a recent Gault&Millau score both acknowledge a place that rewards consistency over novelty. Guests frequently linger over silver-filtered coffee after finishing their meals, especially when sunlight reaches the covered outdoor terrace. Such routines turn ordinary lunches into lasting memories of the city.