The story
Restaurant Jerom in Antwerp anchors a refined seasonal cuisine within a converted coffee warehouse on the South side of the city. Chef Filip De Pauw runs the kitchen alongside hostess Roxanne Vaessen, earning a Gault&Millau score of 15 for his dedication to artisanal products. The team cultivates a vegetable garden in Kleit, tracking seasonal shifts to deliver fresh harvests straight to the dining room. Local sourcing shapes the gastronomic cuisine here, enabling Filip to combine regional vegetables with subtle global flavors finished with delicate herb flowers.
Jerom's cuisine presents precise pairings, such as lobster served with fennel, lime, and avocado, or red carp seasoned with rengdan sauce and black garlic. The kitchen also explores texture contrasts through turbot prepared with cauliflower, 'Nduja, peanuts, and grey North Sea prawns. Veal sweetbread arrives with smoked eel and kohlrabi, while the Argentine grain-fed rib eye meets summer beets and griotte cherries. Desserts offer dark chocolate balanced with kalamansi and dulce de leche, or Gariguette strawberries paired with buttermilk and sorrel.
Located in Antwerp Zuid, the restaurant occupies a former coffee warehouse that opens up into a spacious, light-floored interior. The design balances industrial heritage with modern comfort. Walls adorned with Isabelle Scheltjens' glass fusing art display optical illusions that shift between abstraction and expression, mirroring the kitchen's layered flavors. This blend of architecture and contemporary art fosters a warm atmosphere that invites guests to linger.
Guests can navigate the extensive wine list with sommelier guidance, selecting bottles that align with their chosen courses. Non-alcoholic mocktail pairings are also available, offering crafted alternatives that match the flavor profiles of the meal. Patrons may retreat to the lounge bar for digestifs and coffee in a relaxed setting. The lounge keeps the evening flowing naturally.
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