The story
Decan is a modern French restaurant at Prins Boudewijnlaan 20 in Berchem, Antwerpen, where chef Jan Decan cooks in his own name. Gault&Millau gave it 14 points in 2026, praising a careful kitchen that puts noble produce first, such as a baby lobster tail cooked to a precise juiciness.
Jan trained as a pianist before he became a cook, with a master's degree in music, and later worked in starred kitchens and for a well-regarded caterer. He draws on Franco-Belgian tradition and gives it a contemporary turn. Each dish starts from one good fish, meat or vegetable, plus a few garnishes. A langoustine with caviar, for example, gets cauliflower and a strong jus made from his own stock.
The set menu Decan runs to four or five courses and changes with the season. The summer version pairs North Sea crab with watermelon and elderflower granité, and wild sea bass with cherry tomato and basil. Veal rib-eye with green asparagus, hazelnut and sage follows, and dessert is cherry with miso and yuzu. The à la carte list adds turbot with vin jaune and an entrecôte with béarnaise and fries. Lunch is a weekly-changing three or four courses.
Jan's wife Evelien looks after the wine list. She favours Austrian grüner veltliner and Swiss petite arvine, both chosen to suit the chef's dishes. Her pairings include a Swiss Weissburgunder from Scadena. A few tables allow for more private dining, and a non-alcoholic pairing of juices and infusions is available. Michelin lists Decan as Recommended for 2026.
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