The story
Veranda is a bistro at Lange Lobroekstraat 34 in Antwerp, where Davy Schellemans cooks a seasonal menu that earned 2 Radishes in the 2026 Smart Green Guide.
Davy Schellemans and his team moved Veranda to the old slaughterhouse district of Antwerp North, near the Sportpaleis, in early 2016. The kitchen works from one seasonal menu, and Le Fooding notes that the market menu changes every month. The guide credits Schellemans as one of the pioneers of "Flemish neo-grub."
The restaurant sits in a former youth club beside a small urban garden, with an open kitchen and concrete walls. Recent dishes include freshly fermented mackerel with celery cream, wild garlic and almonds, line-caught sea bass with beurre blanc, and a black tea cream with roasted apricots. Lunch is served in two, three or five courses from €39, and dinner is a five-course menu at €74.
Recognition
Ambience
Details
History
Located between Antwerps Sportpaleis and the slaughterhouses, Veranda has been running smoothly for more than a decade now, inside an old youth club which opens onto a miniature urban garden. An open kitchen, concrete walls, supple leather cutlery pouches… it ticks off all the boxes of the genre. And Davy Schellemans seduces his diners with fare that packs a punch, while the market menu (which rotates every month) reminds us why Davy was one of the pioneers of Flemish neo-grub. We kick things off with freshly fermented mackerel, cream of celery, wild garlic and almonds; then simple boiled potatoes, fennel and a scallop coral cream to accompany line-caught sea bass with a beurre blanc sauce; the third act plays out with braised beef lasagna, a fine interlayering of pasta and Dijonnaise sauce, all sprinkled with crispy onions and shallots; and a black tea cream and roasted apricots for dessert. // Kiko Zushi
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