Upton

The story

Upton Restaurant Antwerp | Modern Italian Kitchen & Awarded Dining

The kitchen behind the counter

Upton sits in Antwerp’s Cadixwijk district, anchored by a steady approach to Italian cooking. Chef Gianfranco Van de Maele built the kitchen around recipes he learned from his grandmother, who shaped pasta with effortless precision. That early training now drives every plate, while Erik handles the pass and Evelien welcomes diners.

Plates and techniques

The Italian kitchen here balances tradition with subtle Eastern notes drawn from the chef’s travels. A standout starter features fagottini filled with salt cod and lobster, finished with yuzu kosho for brightness. Warm butter and sage coat handmade tortellini, while grilled haddock arrives beside an artichoke sformato. Guests often return for the charcoal octopus paired with courgette and paprika.

Room and gathering space

The dining room opens onto a quiet courtyard terrace where evening light lingers over wooden tables. Private bookings fill reserved corners for milestone celebrations, while a dedicated meeting area accommodates smaller groups. The pace remains relaxed, allowing the Gault&Millau score to reflect the steady quality rather than dictate it.