Matty

The story

Restaurant Matty Antwerpen: Seasonal Gastronomy in a Quiet Townhouse

The kitchen and its rhythm

Restaurant Matty in Antwerpen brings a grounded approach to seasonal gastronomy, led by chef Vincent Van den Boogert. He took over the Brederodestraat location in early twenty twenty one after building his career across notable kitchens in Belgium and the Netherlands. His daily routine centers on fresh ingredients that shift with the calendar rather than fixed recipes. This seasonal cooking relies on precise balance between flavor profiles and plate structure.

A quiet garden room

White walls dominate the interior of this stately townhouse, creating a neutral backdrop for colorful culinary creations typical of Belgian fine dining. This attention to detail earned the venue a fourteen point rating from Gault&Millau for twenty twenty six. Vincent prefers an unforced environment where guests can relax without formal stiffness. When the weather turns favorable, the dining extends into a sheltered urban garden tucked behind the main building.

Seasonal plates and paired wines

The seasonal menu guides diners through carefully constructed bites like smoked eel dressed with sorrel sorbet and green apple. Baked red mullet rests alongside fennel crudité and a light foam of beurre blanc, while Ibérico Bellota pluma arrives with Mediterranean vegetables and Padrón peppers. Each dish finds a counterpart from a curated wine list priced at thirty four euros. Guests may finish with a cherry and dark chocolate fantasy or choose a cheese supplement instead.