The story
Misera, at Michel de Braeystraat 18 in Antwerp, is a bistro-rooted tasting menu restaurant that Gault&Millau rated 16.5 in 2026. Chef Nicolas Misera opened it in August 2022 in the Nieuw Zuid district.
Le Fooding describes a concrete cube closed off from the street by curtains, with white tablecloths inside. Gault&Millau points to the open kitchen and the central dining table. Yasmin Weyn runs the floor and scours flea markets for the vintage plates, including a Villeroy & Boch piece from La Louvière. Le Fooding listed the restaurant in 2026.
On the Le Fooding visit, the meal began with an artichoke heart filled with fresh crab salad, raw cream and large fish roe. Sea bass medallions followed in a yuzu vinaigrette with daikon, baby zucchini and salmon roe. Then came turbot topped with flame-charred lobster, white asparagus and beurre blanc, with buttery mashed potatoes alongside. A madeleine arrived with the espresso.
The same team runs Bar Misera, which the website describes as having a Parisian bistro feel. Its à la carte menu changes daily with the seasons and the produce. A shop sells tableware, antiques and art objects.
Recognition
Details
History
We’re all in on Misera! Ever since opening in August 2022, Antwerp’s elite foodies have been placing all their bets on this very posh restaurant – a concrete cube isolated from the outside world by curtains in the very sanitized Nieuw Zuid neighborhood. And they really hit the jackpot: the eponymous chef Nicolas brings a little artistic fire to the rather sleepy local gastronomy scene – while making sure not to get any ash on the immaculate white tablecloths. What should you expect? Vrai-faux luxury with just the right amount of old-fashioned charm, which we owe to Yasmin Weyn, the restaurant’s fantastic host and hunter of flea market treasures. The day we went, the meal began with an impressionist artichoke heart stuffed with a bombastic fresh crab salad painted with raw cream and dotted with big fish roe; followed by sea bass medallions swimming in a well-balanced yuzu vinaigrette, paired with daikon radish, baby zucchini and salmon roe, all served on a vintage Louviéroise Villeroy & Boch plate; before an obscene but oh-so delicious turbot topped with flame-charred lobster, engaged in a three-way with white asparagus tips, all glazed in a beurre blanc sauce (which itself was hiding pieces of lobster meat) and combined with decadently buttery mashed potatoes. Our wallet thanked us for skipping dessert – but not the sweet madeleine that was served alongside the espresso. We left significantly poorer, but the memories made it all worth it. // Sugar Kowalczyk
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