The story
Bar Misera, at Jos Smolderenstraat 60 in Antwerpen, is a French wine bar and small-plates restaurant from chef Nicolas Misera, and it holds a Michelin star for 2026. The room works as a casual counterpart to the flagship kitchen, with seafood and French cooking served at an oak counter or at marble-topped tables.
Nicolas Misera also runs a fine dining restaurant and a private dining space in Antwerp. Bar Misera shares that kitchen's approach in a looser format. The à la carte menu changes daily, following the seasons, the chef's inspiration and what the market brings in.
Le Fooding highlights toasted flatbread topped with La Buena Tierra anchovy ventresca, quail in a creamy wild mushroom sauce, and a seafood vol-au-vent filled with razor clams, mussels and scallops. Each plate comes with a choice of creamed spinach, morel mushrooms or crispy rösti potatoes. For dessert, two canelés arrive with Madagascar vanilla ice cream and warm chocolate sauce.
The wine list was curated with Trésor Vets, and the former sommelier of The Jane keeps a close eye on the bottles. The space carries a Parisian bistro feel, with the counter and marble tables suited to a solo glass or a longer evening. Bar Misera welcomes walk-ins for drinks, and the kitchen keeps a few tables free for spontaneous visits.
Recognition
Ambience
Details
History
High quality cooking
When it comes to the Misera family, it’s the cave à manger that really gets us going! After launching their fine dining restaurant into orbit, Nicolas Misera and Yasmin Weyn had the (very) smart idea to open a cozy wine joint just a few meters away – and even called on Trésor Vets to curate their selection. The former sommelier of The Jane, a local legend, keeps a close eye on the shiny selection of bottles, which you can savor at the oak counter or around one of the marble-topped tables, alongside playful small plates that channel the flagship kitchen’s signature style: toasted flatbread covered in La Buena Tierra anchovy ventresca ; quail doused in an incredible creamy wild mushroom sauce; a seafood vol-au-vent filled with razor clams, mussels and scallops… each served with your choice of creamed spinach, tender morel mushrooms or crispy rösti potatoes. And to end on a sweet note, opt for two canelés with Madagascar vanilla ice cream generously drizzled with warm chocolate sauce. · Coco Bianca
Bar Misera is the new hotspot in Antwerp's Nieuw Zuid. A textbook example of casual fine dining crafted by Nicolas Wentein Misera. Featuring playful bites to kickstart culinary debates, such as a portion of perfectly cooked wulken with very ve...
Location
Instagram