't Stoveke

Daniel Antuna pampers his guests from the warm welcome to the final goodbye as they leave with a satisfied smile on their lips. An open kitchen ensures that you won’t miss any crumbs of the culinary show in this restaurant, where you will feel both at home and as if you are a VIP guest. Chef Antuna deploys state-of-the-art culinary techniques without betraying his classical training. His unique sense of flavour is superlatively enriched by Asian influences. For example, you might sample a perfectly cooked fillet of halibut with caramelised Belgian endive and an endive cream of Grimbergen beer, beer-flavoured smoked eel stock and a subtle jelly of sweet leeks. Culinary heaven! He manages to add a whole new dimension to familiar flavours. The chef adores cooking veggies, as his mouth-watering vegetarian menu demonstrates. Innovation at the service of the ingredients’ intrinsic flavour is the house motto.

20-Year Anniversary Celebration

• 't Stoveke is celebrating its 20th anniversary with a special menu featuring top dishes from the past two decades, along with unique keepsakes for guests.

Seasonal and Market-Driven Menus

• The restaurant frequently updates its menu based on seasonal ingredients and market availability, ensuring fresh and innovative dishes.

Chef's Philosophy on Natural Flavors

• Chef Daniel emphasizes the importance of preserving the natural flavors of ingredients while also being open to innovation in his culinary creations.

Signature Ingredients

• Halibut fillet: Central fish protein in 't Stoveke's signature dishes, often prepared to a perfect, delicate texture and paired with caramelized Belgian endive; a cornerstone of the menu that showcases classical French technique with an Asian-inspired, beer-enhanced sensibility.
• Belgian endive: Local Belgian vegetable that appears in caramelized form and as a base for endive cream; a defining partner to seafood and a vehicle for the restaurant's signature beer-infused flavor profiles.
• Grimbergen beer: A renowned Belgian beer used to infuse endive cream, contributing depth, aroma, and a distinctive beer-forward character that anchors the fusion of Belgian ingredients with Asian-inspired techniques.
• Beer-flavored smoked eel stock: A signature umami base created by incorporating beer with smoked eel; provides smoky, savory depth and represents the restaurant's inventive use of beer and seafood to build complex sauces.
• Sweet leek jelly: A delicate, sweet finishing component that adds silky texture and balance to seafood and meat courses, reflecting the vegetable-driven, textural elements characteristic of the menu.