The story
Restaurant Maritime, at Suikerrui 4 in Antwerp, is a Belgian seafood bistro open since 1958 that holds a score of 13 from Gault&Millau (2026). The room sits close to the cathedral and the Scheldt, with white tablecloths and a menu that still leans on its classics. Serge Verboven and Helena De Ridder have run the restaurant since early 2024, alongside their work at Au Vieux Port and Marcel.
Mussels and fish remain the core of the menu. The XXL grey shrimp croquettes are a long-standing favourite, served with a revisited rouille. The mussels come steaming in the Antwerp style, cooked in white wine with celery and fennel. Lobster appears in several preparations, and sole meunière arrives swimming in melted butter. Oysters sit prominently on the menu, and in season the kitchen carves pheasant and hare at the table.
The wine list holds more than 200 carefully chosen references, selected to pair with shellfish and fish. Burgundy is the house favourite, with Bordeaux, Tuscany and Spain well represented. A selection of bottles is priced up to €70, and good wines by the glass are always available. The top bottles are poured into Grassl and Spiegelau glasses, and sommelier Jens De Ridder guides guests through the list.
Recognition
Ambience
Details
History
For a second there, you could almost believe it’s 1958… Nearly seventy years on, Maritime still lives up to its name, serving authentic, seafaring dishes on crisp, white tablecloths. Since taking the helm in 2024, Helena De Ridder and Serge Verboven (also behind Marcel and Au Vieux Port) have kept the ship on its steady course, while the ever-faithful maître d’, Joan Gorremans (a true mainstay), continues to bring out all the classics: XXL grey shrimp croquettes served with a revisited rouille; classic mussels, steaming hot and Antwerp-style (white wine, celery, fennel); lobster in all its glorious variations (Thai-style, Armorican-style…); and sole meunière swimming in melted butter, exactly as it should be. And to finish? Authentic, old-school desserts done right, like chocolate mousse, crème brûlée and Dame Blanche ice cream sundae. A little slice of culinary heritage, generously sauced and with nothing left to prove. · Saffron Edge
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