The story
Soixante, at Guldenvliesstraat 60 in Berchem, Antwerp, is a Polish kitchen built around tasting menus, and Gault&Millau awarded it 13.5 points in 2026.
Head chef Jakub Blogowski cooks the Polish dishes he grew up with. The kitchen keeps their comfort at the centre but adds a playful streak. Pierogi come with Polish caviar, so familiar flavours arrive with a surprise.
The menu changes with the seasons and with what local producers bring in. Le Fooding's listing describes sea bass in beurre blanc with fermented asparagus peel, followed by a Hokkaido pumpkin panna cotta with blackcurrant leaves. Lunch is a three-course menu, and five- and six-course dinners are also offered. A vegetarian menu is available on request.
Recognition
Ambience
Details
History
Soixante? It’s the number on Guldenvliesstraat where Louis Devos, Jonas Van Sant and Jakub Blogowski (all three behind Briquet ) placed their bets, and it’s also the name witness to the minimalism which infuses this new gastrological gamble (an ornate window, blue neon lights, dark wooden banquettes). In what used to house Veranda , Jakub (ex-chef at Bibendum in London) plays the card of honest but powerful cuisine: amberjack sashimi sheltered under a delicate raw yellow zucchini structure, with fermented wild garlic blossoms and a marigold vinaigrette; runny poached egg, crispy cabbage and pickled onions wading in an intense mushroom broth; pointed cabbage topped with porcini mushroom confit, sweet potato and dill; delightful sea bass painted in beurre blanc and flanked by fermented asparagus peel; before a Hokkaido pumpkin panna cotta with tangy blackcurrant leaves. The winning number is Soixante! // Kiko Zushi
Trendy spot with flair, fairly simple but cozy and welcoming. The tables are close together, but thanks to the lively atmosphere and great vibe, we don't mind it at all. The kitchen focuses on seasonal ingredients. ...
Location
Instagram