The story
Harvest is a contemporary farm-to-table restaurant at Minderbroedersrui 7 in Antwerp, Belgium, and it earned 3 Radishes in the 2026 Smart Green Guide. The kitchen works with seasonal tasting menus and à la carte dishes built on organic produce from local growers.
Stephen Akejelu and Adil Achahbar took over the kitchen from their former mentor, Ann Van der Auwera, according to Le Fooding's 2026 listing. Stephen, 30, of Nigerian origin, has cooked in the United States, Nice and Brussels. Adil, 35, was born in Morocco and worked in Valencia and London before Antwerp. Both chefs describe composting, fermentation and responsible sourcing as daily practice.
Le Fooding's inspector ate sea bass tartare with radish, apple and fermented plum. Grilled asparagus arrived with tempura shiso and tuna shavings, and a fava bean, artichoke and lardo di Colonnata risotto was bound with egg yolk. The meal closed with rib eye and spring carrot purée. The shiso bearnaise sauce stood out as a signature. Menus change monthly, so these dishes show one season, not a permanent list.
The restaurant occupies a historic building in central Antwerp. Le Fooding describes a chic maison de maître dressed entirely in white, with brown butter and yuzu scents in the air. The room has kept the same look for years, and the Thursday to Saturday tasting menu and Sunday and Monday à la carte service give guests two ways to dine.
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September Lokaal is making its big comeback… it’s Harvest time! So, who’s at the helm? Stephen Akejelu (ex-August) and Adil Achahbar (ex-The Jane), two chefs who have taken the reins from their former mentor, Ann Van der Auwera. And what’s their thang? Cuisine that gets straight to the point, no messing about, but with a slight whimsical touch, like the shiso bearnaise sauce that sends our tastebuds doolally, set in a decor that hasn’t budged a bit – a chic maison de maître all dressed in white, with the subtle aroma of brown butter and yuzu gently wafting in the air. The day we went, we enjoyed: a cecina de León toast as an appetizer; sea bass tartare as fresh as the morning dew, with radish, apple and fermented plum for added zing; then, perfectly grilled asparagus with tempura shiso and tuna shavings that dance and swirl in the heat; fava bean, artichoke and lardo di colonata risotto, delicately bound together with egg yolk; and for the grand finale, rib eye steak served with a spring carrot purée. No kowtowing to the stars, just finesse and a tenacious soul. · Bobbi Rossi
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