‘t Zilte – Dinner in the sky
Almost two years after the opening at a new location in the centre of Antwerp, ‘t Zilte is a gastronomical train running at maximum speed. Most of the tables being booked weeks in advance, the 28 team members have their hands full, but stay focused to spoil their guests and deliver a unique and unforgettable culinary journey.
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 ninth 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 is exactly what you will 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 of the port and Antwerp city make dining at ‘t Zilte an unforgettable experience. And then, of course, there is the food…
Viki Geunes started his gastronomical career in restaurant De Watermolen (Kasterlee), but quickly moved on and established his own restaurant. 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 recognisable 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.
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.
Quality is the philosophy at Restaurant ‘t Zilte which is also extended to the staff. The Iranian Sommelier Sepideh Sedaghatnia charms with remarkable wine and beer pairings and a professional, down to earth approach. The Restaurant Manager Diether De Wilde and the bread and cheese expert Balder Van de Velde manage the dining room in style and you clearly notice everyone works here with pride.
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.
‘t Zilte scored 85 points of 100 points in our rating system. View our Top 60 of the world. Back to the reviews.
By Sven & Adriaan
Restaurant 't Zilte
Phone: +32 3 283 40 40