Da Costa

The story

Da Costa in Antwerp: Seasonal Tasting Menus with Indonesian Roots

A culinary compass rooted in heritage

Da Costa in Antwerp functions as a focused kitchen where chef David da Costa adapts his Indonesian cuisine background for modern tasting cuisine. He started cooking at eighteen and refined his technique across several acclaimed establishments before settling in his hometown. His Gault&Millau rating of 12.5 reflects a style that refuses rigid formulas. Seasons dictate the ingredients while his travels supply the underlying methods.

The rotating tasting experience

The kitchen updates its five or six course program every fortnight, allowing precise alignment with local harvests. Guests follow these seasonal shifts through carefully selected wines that amplify each plate. Specific preparations highlight aromatic spices and slow braising methods characteristic of Indonesian cuisine. The brigade balances rich umami layers with bright citrus notes to keep the progression unforced.

An intimate service environment

Twenty four seats face the stainless steel pass, placing diners directly within the sightlines of the brigade. Staff members move freely between the pass and the dining area to maintain a relaxed pace. The room maintains a calm temperature and subdued lighting that keeps focus on the plates. Every guest receives direct guidance from the owner rather than navigating impersonal routines.