The star of the city brewery!
Chef Bert-Jan Michielsen and sommelier Luc Dickens opened The Butcher’s Son in 2016 in Antwerp’s De Koninck Brewery, creating a hotspot where craftsmanship and purity are central. The brewery site now houses a range of crafts, and a top restaurant was an essential addition. Some specialties can be selected directly from the counter at the entrance, and the kitchen is completely open, allowing guests to watch the preparations. Bert-Jan was the sous-chef at restaurant De Schone van Boskoop for many years, and Luc was the host and sommelier there. With this new venture, they truly bring culinary life to the ‘De Koninck’ brewery. Their relaxed, flavorful cuisine also caught the attention of Michelin, and they were awarded a star.
The authenticity of the building was preserved, and the interior was enhanced with a few modern elements. In the second part of the restaurant, you have a view of a massive wine storage cellar.
The menu consistently features classics, such as the appetizers from the counter, including veal sweetbreads with tartar sauce, eel with green herbs, a deluxe maxi vol-au-vent for two, and a beautiful selection of dry-aged entrecôtes. Additionally, there are seasonal dishes like goose liver terrine with gingerbread and caramelized pear, or a lovely piece of skate with hop shoots from Temmerman and Jerusalem artichoke. The wine list is a gem, thoughtfully curated, and there is also a wide selection of artisanal beers.
The richness of the brewery can also be tasted at The Butcher’s Son!
