Pont neuf
Antwerpen, Belgium
⭐1 Star
The Experience
From Michelin Guide
Chic and cosy, the Pont Neuf oozes Flemish good taste, and its terrace is the perfect spot to immerse yourself in the infectious buzzy vibe of this trendy neighbourhood (weather permitting). Dominique Leroy pampers her guests as she shares her love of Italian wines and there is always a bottle of red Barbera d’Alba open for a glass of wine. Chef Tommy Bocklandt’s culinary score demonstrates a distinct preference for North Sea fish. His cooking focuses on preserving the purity of each ingredient, leaving the sauces and side dishes to add complexity. His repertory is traditional, but distinctive. Examples include immaculately steamed brill à la normande, served with an exquisite mussel-flavoured white wine sauce or creamy eel in a bright green sorrel sauce, discreetly seasoned with a hint of celery. Fish, whether it is cooked in stock, braised or fried in butter, is taken to a whole new level thanks to the chef. The only challenge is to make your choice from the extensive à la carte offering!
Unique Things
From Visitor Experiences
1. Open Kitchen Concept with Chef Interaction
Pont-Neuf features an open kitchen that allows diners to observe the culinary process live. Chef Tommy Bockland is known for his charismatic approach, often engaging with guests by sharing stories about the day’s catch and his inspirations, creating a personal and communal dining atmosphere.
2. Focus on North Sea Fish with Distinctive Traditional Preparations
The restaurant specializes in North Sea seafood, emphasizing purity of ingredients with sauces and sides that add complexity without overwhelming. Signature dishes include brill à la normande with a mussel-flavored white wine sauce and creamy eel in a bright green sorrel sauce, showcasing a traditional yet distinctive culinary style.
3. Combination of Flemish Ambiance and Italian Wine Expertise
Pont-Neuf combines Flemish good taste with a chic and cozy vibe, enhanced by a terrace that immerses guests in the trendy neighborhood atmosphere. Dominique Leroy, associated with the restaurant, shares a passion for Italian wines, notably keeping a bottle of red Barbera d’Alba available for guests, blending Belgian seafood cuisine with Italian wine culture.
Ingredient Stars
From Visitor Experiences
- North Sea Fish: Chef Tommy Bocklandt focuses on preserving the purity of North Sea fish, often cooking it in stock, braising, or frying in butter to elevate its flavor.
- Brill: Served à la normande with a mussel-flavored white wine sauce, showcasing the chef's skill in traditional yet distinctive preparations.
- Eel: Prepared in a bright green sorrel sauce, subtly seasoned with celery, highlighting the chef's ability to balance flavors.
- Sorrel: Used in a bright green sauce for eel, adding a fresh and herbaceous note to the dish.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lunch Menu (5 courses): €120
- Dinner Menu (7 courses): €180
A La Carte
- Griet à la Normande: €45
- Smoked Eel with Selder: €42
- Paling in Green Sauce: €48
Signature Dishes
- Blue Lobster: €95