‘t Zilte – Dinner in the sky (Antwerp)
Chef patron Viki Geunes and his wife Viviane Plaquet have been running ‘t Zilte for almost 17 years. They started their restaurant in Mol but moved to the historical city of Antwerp in 2011, occupying the 9th floor of the new and remarkable MAS city museum.
The MAS defines itself as a ground-breaking museum and is also an extraordinary building in its own right, occupying an extraordinary site in an extraordinary location by the port of Antwerp. Indeed, ‘mas’ means ‘more’ in Spanish and that’s exactly what you’ll get at ‘t Zilte.
The interior of ‘t Zilte was designed by architect Vittorio Simoni and upgraded with exclusive artworks from Koen van den Broeck, whose influence returns in the layout of the website, the menu, the plates and even the clothing.
The unique mixture of art and a minimalistic, contemporary furniture gives ‘t Zilte a cosmopolitan feeling while maintaining a warm and friendly atmosphere.
The exceptional interior and the breathtaking views over the port and Antwerp city makes dining at ‘t Zilte an unforgettable experience. And then, of course, there’s the food…
Viki Geunes started his gastronomical career in restaurant De Watermolen (Kasterlee) but quickly moved on and established his own restaurant, receiving a first Michelin star in 2004 and a second in 2006. In 2009 Viki became GaultMillau’s Chef of the year.
At ‘t Zilte he cooks together with his right hand Michiel De Bruyn and as a team they focus on top-quality products.
They present recognizable ingredients processed in diverse and complex ways, where vegetables and (local) fish play the main roles. The menu offers à la carte dishes, a tasting menu and a vegetarian menu.
Please find the pictures of our full menu underneath, here are some of our tasting notes.
The delicious lobster preparation surprises with a combination of butternut, rhubarb, juniper and hazelnut butter.
North sea crab is combined with hop sprouts, cucumber and algae and is served with a Belgian Geuze beer (Mariage Parfait, Boon): a perfect example of the ‘local cuisine’ trend.
Duck comes with bamboo, green mango, cashew and paprika masala and delivers a creative international twist in the menu.
Little meat is served, but what we get is outstanding: the famous Rubia beef, combined with eggplant, sesame and rice.
Coffee & sweets
Quality is a philosophy at ‘t Zilte which is also extended to the staff. The Iranian female sommelier Sepideh charms with remarkable wine and beer pairings and a professional, down to earth approach.
The “Belgian Taste Buds” Experience
Restaurant ‘t Zilte combines a unique and overwhelming location with a creative, inventive, product-driven kitchen and offers more than top-level dining: expect a comprehensive gastronomical trip where all elements blend nicely together and guarantee a remarkable dining extravaganza.
Belgian Taste Buds:
– Food Buds 8.5/10
– Wine Pairing Buds 8.5/10
– Price/Quality Buds 8/10
– Service Buds 9/10
– Experience Buds 9/10
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