The story
Restaurant Jerom, at Graaf van Egmontstraat 39a in Antwerp, runs a European kitchen for lunch and dinner under chef Filip De Pauw and host Roxanne Vaessen. Gault&Millau awarded the restaurant 15 points in 2026, a rating that places it among the city's most closely watched tables.
De Pauw works with seasonal produce and cooks with ingredients from local farmers. The team grows vegetables in a kitchen garden in Kleit, where the chef's roots lie, and The Smart Green Guide gave the restaurant two radishes for 2026. Flavours from further afield sit alongside local products, and dishes often finish with fresh herb flowers.
The chef's menu comes in five, six or seven courses, and on Friday evenings only the seven-course version is served. Listed dishes include lobster with fennel, lime and avocado, turbot with cauliflower, 'nduja and peanut, and grain-fed Argentinian rib eye with summer beetroot and griotte cherries, with an optional Wagyu A5 upgrade. Desserts include chocolate with kalamansi and dulce de leche, and Gariguette strawberries with buttermilk and sorrel.
The dining room is a former coffee warehouse with an industrial frame and a warm, personal feel. After the meal, guests can settle into the lounge bar for a digestif, coffee or a cigar. Wine pairings, non-alcoholic pairings and an à la carte wine list are all available.
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