The story
Since 2004, InVINcible has welcomed guests in the centre of Antwerpen for an unpretentious dining experience centred on pure, seasonal ingredients. The kitchen focuses on produce-driven dishes cooked over the grill or on the Molteni spit, all prepared in full view of diners seated comfortably at the bar. This open-kitchen format creates a direct connection between guest and chef, reinforcing the restaurant's ethos of transparency and simplicity.
The cuisine is best described as modern, with a strong French foundation. Dishes are built around what is fresh and local, letting the quality of the ingredients speak for themselves. Wine, however, takes a more than prominent place here. The wine list is extensive and carefully curated, offering a deep selection of whites, reds, and sparkling wines from renowned European domains as well as exciting producers from South Africa, California, and beyond. From a crisp Dr Heger ‘Oktav’ Grauburgunder to a rare Krug Grande Cuvée, the list rewards both casual drinkers and serious connoisseurs.
InVINcible’s approach has earned it a Gault & Millau score of 14.5 and a place on the Wine Star List, as well as a Michelin Recommended distinction. The atmosphere remains relaxed and welcoming, with the team prioritising genuine hospitality over formality. The kitchen is open for lunch from 12:00 to 13:30 and dinner from 18:30 to 22:00, with the restaurant itself staying open until 00:30. For those who appreciate modern French cuisine in a setting where wine is not an afterthought but a guiding principle, InVINcible offers a compelling choice in Antwerpen.
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InVINcible remains one of the most welcoming places in the heart of Antwerp. In the open kitchen, Kenny Burssens reveals himself as a versatile expert: chef, host, barista & sommelier. His love for true craftsmanship is reflected in the dishes...
Kenny Burssens and Wendy Van den Bergh will never wilt away! Packed like sardines around the counter, the open kitchen with its old-fashioned rotisserie offers a breathtaking view of the serious cuts of meat and whole fish swirling around on the spit. After a mouthwatering Irish Mor oyster, the gravadlax with Joppiesaus (a mustardy mayonnaise that’s a staple of Dutch fritkots) sets the tone. Here, eating is a serious business, but no one seems to take themselves too seriously: a pig’s trotter croque-monsieur comes before the turbot with beurre blanc sauce and clams to share, before keeping things carnivorous with homemade hare pâté, pasta with pancetta (finished off in a Parmesan wheel that sits at the end of the bar!) and a mythical Holstein ribeye steak with a bone marrow, mustard and anchovy butter. The bistro-style desserts don’t disappoint either: vanilla Muscat sabayon, or chocolate cake with salted peanuts and caramel. // Kiko Zushi
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