Antoine

The story

Antoine Restaurant Eupen: Contemporary Local Cooking

A Self-Willed Kitchen

Antoine brings a focused seasonal cuisine to Eupen, operating since 2017 inside Lisa Klinkenberg’s former family house in the Stendrich district. Chef Mirko Radermeyer and his partner manage a kitchen that prioritizes terroir and seasonal rhythms over rigid tradition. Their approach blends regional ingredients with carefully selected international techniques. This independent style earned a solid fourteen rating from Gault&Millau in their latest guide.

Seasonal Plates and International Touches

The menu shifts constantly with what arrives fresh from nearby forests, meadows, and local waters. Diners often encounter preparations like pan-seared sea bream dressed with spicy papaya salad, a clear nod to global flavors meeting Belgian produce. Each plate reflects a deliberate balance between rustic comfort and precise execution. This seasonal cuisine avoids heavy sauces while letting ingredient quality lead. Guests frequently remark how the contemporary cuisine strips away unnecessary complexity.

The Family Home Atmosphere

Guests move through three distinct areas designed to feel more like a living room than a commercial dining room. The main seating area maintains a relaxed pace without any pretension. A winter garden section offers ten tables overlooking the pass for those who prefer watching the kitchen work. The original piano room now functions as a bar corner where groups gather around a large circular table.