Pont Neuf

The story

Pont Neuf Antwerp: Refined Seafood by the Waterfront

The Kitchen and Its Philosophy

Pont Neuf Antwerp approaches seafood cuisine with deliberate restraint, letting the ingredients dictate every plate. Chef Tommy Bocklandt trained at the Ter Duinen culinary school before spending years in demanding professional kitchens. He opened this Eilandje location in 2020 to celebrate raw quality rather than mask it with heavy techniques. His method relies on classical preparation and a strict seasonal rhythm tied directly to the morning boat landings.

Seasonal Selections and Signature Plates

The dining room skips fixed menus in favor of a rotating à la carte list built around that day’s finest catch. Guests regularly encounter tongue, line-caught sea bass, turbot, and Oosterschelde crab handled with exacting care. A recent MICHELIN star and a 14.5 Gault&Millau score reflect how consistently the kitchen executes these straightforward preparations. This North Sea seafood strategy proves that careful timing and proper heat often outperform complex plating.

The Dining Room and Cellar

Large windows face the dock and the MAS building, bringing natural light into an otherwise compact space. Maître d’hôtel Dominique Leroy manages the floor with a calm rhythm that matches the pace of the kitchen. Her personal wine preferences steer the cellar toward Mediterranean selections like Barbera d’Alba and structured reds from Spain. White Burgundy flows easily alongside the lighter plates, while the team adjusts pairings to match each guest’s exact order.