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 | € 45

Spicy-fruity salad with "tataki" of tuna and Scottish salmon "style-nicoise"

Tagliata from carefully selected beef with seasonal vegetables and a sauce "rioja-tinto"

"Red-love-apple" / almond cake / amaretto ice cream

4-coursesmenu | € 60

Spicy-fruity salad with "tataki" of tuna and Scottish salmon "style-nicoise"

"Modern-classic" of bouillabaisse with fresh North Sea fish and finely shredded aromatic vegetables, green herbs and riesling

Tagliata from carefully selected beef with seasonal vegetables and a sauce "rioja-tinto"

"Red-love-apple" / almond cake / amaretto ice cream

5-coursesmenu | € 75

Spicy-fruity salad with "tataki" of tuna and Scottish salmon "style-nicoise"

"Modern-classic" of bouillabaisse with fresh North Sea fish and finely shredded aromatic vegetables, green herbs and riesling

Tagliata from carefully selected beef with seasonal vegetables and a sauce "rioja-tinto"

Served at the table: Selection of perfectly refined cheeses with garnishes of fruit and sweet bread.

"Red-love-apple" / almond cake / amaretto ice cream

6-coursesmenu | € 90

Spicy-fruity salad with "tataki" of tuna and Scottish salmon "style-nicoise"

"Modern-classic" of bouillabaisse with fresh North Sea fish and finely shredded aromatic vegetables, green herbs and riesling

Fried goose liver with homemade rhubarb compote.

Tagliata from carefully selected beef with seasonal vegetables and a sauce "rioja-tinto"

Served at the table: Selection of perfectly refined cheeses with garnishes of fruit and sweet bread.

"Red-love-apple" / almond cake / amaretto ice cream

7-coursesmenu | € 105

Spicy-fruity salad with "tataki" of tuna and Scottish salmon "style-nicoise"

"Modern-classic" of bouillabaisse with fresh North Sea fish and finely shredded aromatic vegetables, green herbs and riesling

Fried goose liver with homemade rhubarb compote.

Lemon sorbet and Belgian mint liqueur from Zwevezele.

Tagliata from carefully selected beef with seasonal vegetables and a sauce "rioja-tinto"

Served at the table: Selection of perfectly refined cheeses with garnishes of fruit and sweet bread.

"Red-love-apple" / almond cake / amaretto ice cream

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