The story
InVINcible sits on Haarstraat 7 in Antwerp, a bistro that has cooked seasonal, product-led French food since 2004. Gault&Millau gave it 14.5 points for 2026, and the kitchen still centres on a glass of wine as much as on the plate.
Kenny Burssens works the open kitchen as chef, and he also makes the coffee and pours the wine. Guests can sit at the counter and watch the grill and the Molteni spit at work. Gault&Millau describes his cooking as rooted in real craftsmanship.
Le Fooding singled out a menu of contrasts. A Irish Mor oyster might open the meal, followed by gravadlax with Joppiesaus, a mustardy mayonnaise from Dutch fritkots. Later come turbot in beurre blanc with clams, and a Holstein ribeye with bone marrow, mustard and anchovy butter. Desserts stay bistro-simple, with vanilla Muscat sabayon or chocolate cake with salted peanuts and caramel.
The wine list runs from Alsace and Mosel rieslings to Burgundy chardonnays, with white bottles from €50 upward. Champagne and dessert wines also appear on the list, so a long lunch can stay focused on the glass.
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Kenny Burssens and Wendy Van den Bergh will never wilt away! Packed like sardines around the counter, the open kitchen with its old-fashioned rotisserie offers a breathtaking view of the serious cuts of meat and whole fish swirling around on the spit. After a mouthwatering Irish Mor oyster, the gravadlax with Joppiesaus (a mustardy mayonnaise that’s a staple of Dutch fritkots) sets the tone. Here, eating is a serious business, but no one seems to take themselves too seriously: a pig’s trotter croque-monsieur comes before the turbot with beurre blanc sauce and clams to share, before keeping things carnivorous with homemade hare pâté, pasta with pancetta (finished off in a Parmesan wheel that sits at the end of the bar!) and a mythical Holstein ribeye steak with a bone marrow, mustard and anchovy butter. The bistro-style desserts don’t disappoint either: vanilla Muscat sabayon, or chocolate cake with salted peanuts and caramel. // Kiko Zushi
InVINcible remains one of the most welcoming places in the heart of Antwerp. In the open kitchen, Kenny Burssens reveals himself as a versatile expert: chef, host, barista & sommelier. His love for true craftsmanship is reflected in the dishes...
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