De Schone van Boskoop

The story

De Schone van Boskoop: Flemish Cooking in an Antwerp Stately Home

The Chef and His Philosophy

De Schone van Boskoop brings its approach to Flemish cuisine to a historic street in Antwerp. Chef Wouter Keersmaekers leads the kitchen with a straightforward method that reduces dishes to their essential components. His Gault&Millau sixteen point score reflects a dedication to regional produce rather than complex plating. At fifty nine, he holds an honorary ambassador title for preserving local food traditions. The brigade works openly, allowing diners to watch raw ingredients transform into simple plates.

Regional Seafood and Game

The menu highlights coastal and woodland staples prepared with minimal intervention. Grilled scallops appear alongside parsnip and black truffle, while a rich lobster soup from Ostend grounds the evening service. Wild game takes center stage during colder months, featuring poivrade of hare paired with lingonberries and house potato croquettes. These preparations show how traditional Belgian cooking adapts to daily harvests without losing its rustic foundation.

A Stately Dining Room

The restaurant occupies a projecting historic townhouse, where the main hall wraps around an open kitchen. Large windows flood the space with daylight, while a secluded patio garden extends the seating area outward. Modern sculptures placed among the greenery soften the architecture and create a conversational pace for evening meals. This layout keeps the focus squarely on the food and the people who craft it.