Sir Anthony Van Dijck

The story

Sir Anthony Van Dijck: Seasonal Belgian Cuisine in Historic Antwerpen

A Provenance Driven Kitchen

Chef Jöran De Backer leads the Belgian cuisine at Sir Anthony Van Dijck in Antwerp with a strict focus on ingredient origin. His partner Natalie Wuestenbergs manages the front of house to match that precision. The menu shifts daily according to market availability, offering a three course lunch or a longer gastronomic progression. Simplicity guides every plate while contemporary techniques refine traditional methods.

Architecture Designed for Stillness

The dining room occupies a monumental structure dating back to fifteen fifty seven along the quiet Vlaeykensgang passage. Interior designer Axel Vervoordt shaped the space to function as a deliberate pause inside the city. Muted stone walls meet heavy timber beams across low ceilings. Staff navigate these narrow corridors with practiced ease while diners review the shifting daily cards.

Measured Service and Critical Acclaim

Critics recognized this disciplined approach to Belgian cooking, awarding the establishment a thirteen point score from Gault&Millau in twenty twenty six. The kitchen balances historical recipes with lighter plating styles that highlight individual produce. Patrons choose between standard selections or an extended tasting journey that changes with the weather. Every element prioritizes texture and clear flavor over decorative garnishes.