restaurant

Bart-À-Vin

Bart-à-Vin Restaurant (Antwerp)

© Bart-à-Vin

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The art deco tiling of the former pig-boning workhouse hasn’t budged an inch since the 1920s. And the sausages hanging from the hooks above the piano and the slicing machine wedged in tight on the counter tell the same story, that of the ghost of Antwerp’s slaughterhouses, which used to be located at the end of the street. To a backdrop of copper saucepans and cast-iron dishes, Bart Adriaenssens and Tom Vanderborght set the tables without batting an eyelash, serving around 20 customers real brasserie grub that’s seasonal and made on the spot: crispy toast with freshly sliced pata negra, celeriac and mustard seeds for a taste of nostalgia; a punchy steak tartare – à la française – that doesn’t mess about, with ad hoc sautéed potatoes on the side; and that evening, ribeye steak fresh from the grill nestled up against raw endives. // Kiko Zushi

FELING THIRSTY? A wine list? You’re having a laugh. From his cellar of more than 200 labels, Bart has a talent for unearthing bottles that hit the nail on the head every time, like the Pinot noir from Krásná Hora in Moravia (€44 a bottle). Unfiltered bespoke service!

PRICE: À la carte €44-57.

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