B23

The story

B23 Antwerp: A Gault&Millau Recognised Fine Dining Bistro on Brouwersvliet

The Open Kitchen and Seasonal Approach

B23 in Antwerp delivers consistent fine dining through an open kitchen where chef John Weijers prepares dishes according to the daily catch and seasonal harvests. This transparent setup allows diners to watch the precise handling of ingredients before they reach the table. The Gault&Millau guide awarded the bistro a score of 12 for balancing technical skill with straightforward flavour profiles. Guests can navigate either a focused à la carte selection or a structured four to six course tasting menu depending on their appetite.

Signature Plates and Paired Wines

The kitchen highlights coastal and land ingredients through careful finishing techniques. Raw oysters arrive alongside scallops dressed with Belgium Gold caviar, while a premium Filet Pur receives subtle truffle accents. An extensive wine list runs parallel to these preparations, offering staff guidance to match regional vintages with richer protein dishes. Every pour aims to lift the saltiness of the shellfish or complement the depth of the beef without overwhelming the base flavours of the cuisine.

Rustic Setting Near the Old Harbour

Located just steps from the MAS museum and the historic ’t Eilandje district, the dining room leans into a warm rustic aesthetic. Exposed materials and generous seating create a relaxed environment that contrasts deliberately with the exacting standards of the pass. A sheltered terrace extends the dining area during warmer months, drawing local visitors who prefer casual outdoor seating. The overall layout prioritises comfortable conversation while keeping the focus squarely on the food and the quiet precision expected of fine dining.