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Gastronomical

menu's

These menus are not always up-to-date, due to sometimes weekly changes due to the season, supply and inspiration from the chef.

 

If you do not like a certain ingredient or if you have other specific wishes, this can be taken into account. Please mention this when booking.

His menu is following the seasons but asparagus, lobster and lamb remain the constant values of the house. Fresh products such as foie gras, exclusive kinds of fish, game and homemade desserts are included in the menu. 

3-coursesmenu | € 50

"Red ruby" - tomatoes stuffed "crab salad", "shrimp cocktail" and "smoked salmon and eel mousse" with a tuna couscous and honey vinaigrette.

Blanc de Bresse with fresh vegetables and a truffle sauce

Crème brûlée according to the secret recipe of teacher Joël Robuchon

4-coursesmenu | € 65

"Red ruby" - tomatoes stuffed "crab salad", "shrimp cocktail" and "smoked salmon and eel mousse" with a tuna couscous and honey vinaigrette.

Belgian "triple-a" asparagus with fresh North Sea fish and champagne sauce

Blanc de Bresse with fresh vegetables and a truffle sauce

Crème brûlée according to the secret recipe of teacher Joël Robuchon

5-coursesmenu | € 80

"Red ruby" - tomatoes stuffed "crab salad", "shrimp cocktail" and "smoked salmon and eel mousse" with a tuna couscous and honey vinaigrette.

Belgian "triple-a" asparagus with fresh North Sea fish and champagne sauce

Blanc de Bresse with fresh vegetables and a truffle sauce

"Chariot de fromages" ... your own choice of aged cheeses at the table with all its garnishes

Crème brûlée according to the secret recipe of teacher Joël Robuchon

6-coursesmenu | € 95

"Red ruby" - tomatoes stuffed "crab salad", "shrimp cocktail" and "smoked salmon and eel mousse" with a tuna couscous and honey vinaigrette.

Belgian "triple-a" asparagus with fresh North Sea fish and champagne sauce

Fried foie gras with peach

Blanc de Bresse with fresh vegetables and a truffle sauce

"Chariot de fromages" ... your own choice of aged cheeses at the table with all its garnishes

Crème brûlée according to the secret recipe of teacher Joël Robuchon

7-coursesmenu | € 110

"Red ruby" - tomatoes stuffed "crab salad", "shrimp cocktail" and "smoked salmon and eel mousse" with a tuna couscous and honey vinaigrette.

Belgian "triple-a" asparagus with fresh North Sea fish and champagne sauce

Fried foie gras with peach

Blackberry sorbet with mint liqueur

Blanc de Bresse with fresh vegetables and a truffle sauce

"Chariot de fromages" ... your own choice of aged cheeses at the table with all its garnishes

Crème brûlée according to the secret recipe of teacher Joël Robuchon

Since almost 25 years I am receiving guests in my restaurant. They appreciate my personal approach, the special setting and the surprising dishes.

Patrick Van Herck

Since almost 25 years I am receiving guests in my restaurant. They appreciate my personal approach, the special setting and the surprising dishes.

Patrick Van Herck

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availability

This beautiful restaurant is one of the major ambassadors for and of the city of Antwerp. The highest quality and style. A good sense for a personal and warm welcome. Enjoy to the fullest!
Cathy Berx
Governor of Antwerp
I really believe this restaurant represents all the best Belgium has to offer... Authenticity, art of living and fabulous food.
Zhang Ziyi
Hollywoodactress
After 20 years Huis de Colvenier is still worth it. This restaurant is a CONSTANT VALUE in Antwerp and far beyond.
Wivina de Meester
Politician