The story
eppo serves bistro-style cooking at Coveliersstraat 6 in Berchem, Antwerpen, and earned a Michelin Bib Gourmand for 2026, the guide's mark for good quality, good value cooking. The name comes from the Latin epulo, meaning feast, and the kitchen works with that idea in mind.
The kitchen describes its approach as no-nonsense cooking with a creative take on classic techniques. The menu balances quality meat, fish and vegan dishes, so vegetarians and meat eaters sit at the same table. Gault&Millau scored the restaurant 13 for 2026, citing a ceviche of roodbaars with sea buckthorn berries and shiso.
Le Fooding highlighted barbecued asparagus with peas, celery verjus and samphire, and sliced Japanese amberjack in tomato water with XO sauce and kumquat. The spaghetti alla chitarra is homemade by the chef's father and finished with chicken jus and breadcrumbs. Chicken cooked sous vide and then charred on the barbecue comes with tarragon purée and marinated fennel.
The dining room sits inside the Yust Hotel, with light wood tones and waxed concrete throughout. You can stop in for an aperitif by the cosy fire pit, or book the wine pairing at 36 per person, with a non-alcoholic version at 32. On Wine Wednesday, three taster pours from the wine selection cost 10.
Recognition
Ambience
Details
History
good quality, good value cooking
Inside the Yust Hotel, Daan Guelinckx and Laurens Jasperse pamper Berchem’s fine diners at this neo-bistro polished to perfection with tons of light wood tones and waxed concrete by interior designer Nick Bal in collaboration with Rashid Nasarov. Over in the kitchen, Laurens performs a savvy balancing act, confidently dabbling with greens, fish or the barbecue: egg with choron sauce (tomatoey bearnaise) topped with anchovy and toasted brioche with a bite-sized portion of steak tartare and lovage, to get the taste buds going; barbecued asparagus, peas, celery verjus, samphire and a lemony oil, as the lush green appetizer; ultra-fresh sliced Japanese amberjack doused in tomato water, with a drizzle of XO sauce, finely chopped kumquat and dill for an added boost; homemade spaghetti alla chitarra – made by Laurens’ dad, simply enhanced with chicken jus and breadcrumbs; before some tender chunks of chicken cooked sous vide and finished off on the BBQ, served with a creamy tarragon purée, a mound of sliced fennel that had been marinated then charred, plus a crisp shiso leaf. And for dessert? They simply forgot about it… making for an almost perfect evening. · Gordon Zola
Location
Instagram