Eat Local: ‘t Zilte Restaurant, Antwerp, Belgium

The Museum aan de Stroom (MAS) where ‘t Zilte Restaurant occupies the 9th (top) floor of the spectacular new building, Antwerp, Belgium

The Museum aan de Stroom (MAS) where ‘t Zilte Restaurant occupies the 9th (top) floor of the spectacular new building, Antwerp, Belgium

 

‘t Zilte Restaurant (2 Michelin stars) occupies the 9th (top) floor of the spectacular new building built for the Museum aan de Stroom (MAS) in Antwerp, Belgium.  The Michelin guide inspectors wrote: “This establishment is on the top floor of the MAS, a location at the same level as the food!  The urban gastronomy here is indeed top flight, a magnificent blend of craftsmanship and creativity – in one of the loveliest spots in town overlooking the harbour.”

 

 

View of the Historic Old Center and the Cathedral of Our Lady, looking south, from the panoramic deck on the top of the Museum aan de Stroom (MAS) building, Antwerp, Belgium

View of the Historic Old Center and the Cathedral of Our Lady from the panoramic deck on the top of the Museum aan de Stroom (MAS) building, Antwerp, Belgium

 

 

View of the new Eilandje suburbs, to the north, from the panoramic deck on the top of the Museum aan de Stroom (MAS) building, Antwerp, Belgium

View of the new Eilandje suburbs, to the north, from the panoramic deck on the top of the Museum aan de Stroom (MAS) building, Antwerp, Belgium

 

 

Loodsgebouw (Pilotage Building) on the Schelde River viewed from the panoramic deck on the top of the Museum aan de Stroom (MAS) building, Antwerp, Belgium

Loodsgebouw (Pilotage Building) on the Schelde River viewed from the panoramic deck on the top of the Museum aan de Stroom (MAS) building, Antwerp, Belgium

 

Our first course of Daikon – skate – watercress – caviar – razor clam was accompanied by a 2012 South African Western Cape Sauvignon Blanc, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

Our first course of Daikon – skate – watercress – caviar – razor clam was accompanied by a 2012 South African Western Cape Sauvignon Blanc, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

 

We were very fortunate to have the founding chef and proprietor of ‘t Zilte Restaurant, Viky Geuns, on our ship as the guest chef a few nights before we arrived in Antwerp.  He brought many garnishes with him, along with some local caviar for the dinner he cooked aboard.  It was then special to visit him and his team in the restaurant on a night the restaurant is normally closed – a special evening for Residents of the ship.

 

Chef Viky Geuns came out of the kitchen several times during our tasting menu dinner and conversed with the guests, shown here with the Intrepid Explorer, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

Chef Viky Geuns came out of the kitchen several times during our tasting menu dinner and conversed with the guests, shown here with the Intrepid Explorer, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

 

Chef Viky Geuns came out of the kitchen several times during our tasting menu dinner and conversed with the guests.  We had met him on the ship and it was a pleasure to have the chance to chat with him in his restaurant.

 

 

Our second course of Squid – lacquered pork – bell pepper – furikaki – sea urchin was accompanied by a 2013 Germany Baden Chardonnay, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

Our second course of Squid – lacquered pork – bell pepper – furikaki – sea urchin was accompanied by a 2013 Germany Baden Chardonnay, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

 

 

Our fish course of Brill – Belgian asparagus – egg yolk – caviar was accompanied by a 2014 Greece Santorini Assyrtiko, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

Our fish course of Brill – Belgian asparagus – egg yolk – caviar was accompanied by a 2014 Greece Santorini Assyrtiko, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

 

 

Our entrée course of Lamb – za’atar – zucchini – yoghurt was accompanied by a 2013 France Paul Jaboulet Cote du Rhone (Syrah, Grenache), ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

Our entrée course of Lamb – za’atar – zucchini – yoghurt was accompanied by a 2013 France Paul Jaboulet Cote du Rhone (Syrah, Grenache), ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

 

 

Our desset course of Coconut – pineapple – ginger — coffee was accompanied by 2014 Germany Graach Riesling “Feinherb”, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

Our desset course of Coconut – pineapple – ginger — coffee was accompanied by 2014 Germany Graach Riesling “Feinherb”, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

 

 

With coffee we were served a variety of mignardises, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

With coffee we were served a variety of mignardises, ‘t Zilte Restaurant, MAS building, Antwerp, Belgium

 

One thought on “Eat Local: ‘t Zilte Restaurant, Antwerp, Belgium

  1. I’ve been WAITING for you and Robin to get to that restaurant! I had a feeling you would get there when you mentioned it in your 2nd blog from Belgium. What a treat. You and Robin have had a lovely week surrounded by art, culture, history, and incredible food.

    Liked by 1 person

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