and/or

The story

and/or, Antwerpen: Seasonal Plant-Based Cooking by Karen Shu

and/or is a seasonal, plant-based restaurant at Haantjeslei 1 in Antwerpen, awarded a Bib Gourmand by Michelin in 2026 for good quality, good value cooking.

Karen Shu's kitchen

Chef Karen Shu trained at the French Culinary Institute in New York and worked up through Michelin-starred kitchens in Manhattan. She became chef de cuisine for Jean-Georges Vongerichten. Here she cooks with foraged and local produce from nearby farmers. Gault&Millau gave the restaurant 13.5 in 2026, praising fun and surprising combinations that keep the vegan concept approachable.

Dishes to share

The menu changes regularly and is built for sharing. Radishes come with cashew cream, seaweed dust and mint. A roasted carrot salad is dressed with carrot ginger purée, shiso and sesame. Portobello is paired with cherries and wasabina sprouts. Dessert might be apricots with vanilla cream, puff pastry and basil. A chef's choice of two savoury plates and one dessert is €57.

At the counter

Seats at the wrap-around counter are kept for walk-ins. A few can be reserved by guests who want to watch the kitchen at work. The name reflects an exchange of new ideas and their opposites, and the team aims for a no/low-waste approach to this plant-forward fine dining.