The best restaurants Zwijndrecht

The fresh products, therefore season, are rigorous. This gourmet restaurant in the very warm rustic setting works directly with the local farmers. It is not surprising to find the menu of leeks or asparagus in winter and strawberries in the spring. On the other hand, the royal king crab is available in all seasons. It is a Alaska crab, cut in length and steamed with a dip in butter. A delight! A catering service is also available at your disposal.

In a historic building, two-starred chef Bart de Pooter takes up the challenge of offering 100% plant-based gourmet cuisine. A successful gamble, since the restaurant has already been awarded a green star by the Michelin Guide! This award recognizes the chef's committed approach: a menu guided by the seasons, fresh vegetables, flowers and herbs from the restaurant's own garden or from local producers... The dishes are creative and delicate, served in a magnificent dining room enhanced by floral arrangements reminiscent of nature and the restaurant's name.

Restaurant specializing in tapas, conveniently located on the Grote Markt in the center of Mechelen. You can enjoy traditional Spanish dishes, including gambas, tortillas, patatas bravas, marinated peppers, meatballs, fried calamari, charcuterie and Iberian cheeses, all to share. The place is friendly, the decor successful, especially the wall all in wooden slats, and the prices reasonable. Ideal for a lunch break or an aperitif with friends. Local craft beers on tap.

It's the little brother of Fiskebar, which only opens in summer in the Eilandje district. With a name like that, you'll have guessed that it serves fish and seafood, as well as vegetarian dishes. Everything is organic and local, with fish on the menu according to the day's arrivals. Raw, cooked or grilled, the aim is to maintain the purity of the product, like these just-grilled sardines accompanied by a vegetable pickle and sprouted lentils. Enjoy them on the huge terrace overlooking the basins, or inside a glass box that resembles a greenhouse.

Like the prow of a ship moored on the Scheldt, the RAS Zuiderterras is flush with the water, right next to the MAS museum, designed by Flemish architect Bob Van Reeth. An aquatic escapade in a chic duck-blue decor. The menu is more nouvelle cuisine, with Flemish and international accents. Starters include shrimp croquettes, beef tartare and crispy sweetbreads. Main courses include traditional vol-au-vent, linguine with lobster or truffle. Salads are also very appetizing.

The former meat market, built in the ^19th century and then abandoned by butchers, has been magnificently transformed. The concept? A mix of foodcourt and designer stores. In a space with an impressive industrial decor, you're spoilt for choice when it comes to satisfying your hunger: from sushi to pizza, from shrimp croquette to burrito and moambé chicken, the choice is yours. Perfect for a quick meal without compromising on quality. A great success!

The Hotel August restaurant offers top-flight gourmet cuisine, created by two-star Dutch chef Nick Bril. Barely open, it has been awarded the Gault & Millau label. Daring combinations combine seasonal and local ingredients with exotic touches. In the historic setting of a former Augustinian convent, tables are set along the corridor that runs alongside the original chapel. For those who want to enjoy a moment of calm in the city, the covered, heated terrace in the garden offers a privileged shelter.

Opened in 2014, this restaurant is a mecca for Antwerp gastronomy, the brainchild of chef Nick Bril, who worked for over 15 years under three-starred chef Sergio Herman. Housed in the former chapel of a military hospital, the setting is as majestic as the food. The open kitchens offer a fabulous spectacle. The tasting menu is expensive, but includes two paired wines. On the^1st floor, the Jane's bar offers equally refined cocktails. Reservations are recommended at least three months in advance.

Here, we revisit the gourmet fish & chips dish and vary it according to the fish available (caught exclusively in the North Sea). Saithe is prepared with "panko", seaweed fries and tartar sauce or Argentine chimichurri sauce, and sea bream in lemon basil tempura with truffle aioli. Burgers and tacos are also served, with vegetarian options. The fries are homemade (the sweet potato ones are divine). Funky music, high ceilings, wood panelling and retro stained-glass windows make for a pleasant setting.