The story
Restaurant Decan in Antwerp anchors its French-Belgian cuisine around restraint and clear ingredient profiles. Chef Jan Decan draws on a master’s degree in piano performance to dictate pacing and plating geometry. He avoids heavy saucing techniques so every component retains its original texture. The Gault&Millau guide noted this precise methodology during their recent evaluation, awarding fourteen points for dishes like carefully braised baby lobster tail resting on delicate herbal leaves.
The French-Belgian kitchen rotates weekly to reflect market arrivals while anchoring each service on reliable seasonal classics. Diners frequently order North Sea crab matched with watermelon and an elderflower granité. Wild sea bass appears baked in salt crust alongside lemon grass broth and heirloom tomatoes. Every reduction starts from the chef’s personal fond, simmered until the flavors align completely. A kirsch and miso dessert follows the same disciplined structure.
The space maintains a quiet character suited to both focused business lunches and unhurried evening meals. Several secluded tables allow groups to step away from the main floor without interrupting the service rhythm. Evelien Decan curates the beverage program with a strong preference for Alpine and Central European vineyards. Grüner Veltliner provides sharp citrus notes that cut through rich sauces while Swiss Weissburgunder delivers peach blossom minerality.
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