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and/or Antwerpen – Plant-Based Fine Dining with a Bib Gourmand | Seasonal Sharing Dishes

Chef Karen Shu’s Plant-Forward Vision in Antwerpen

At and/or on Haantjeslei, Chef Karen Shu brings a refined plant-based cuisine to Antwerpen that draws on her deep roots in New York’s Michelin-starred kitchens. After training at the French Culinary Institute and working her way from line cook to chef de cuisine for Jean-Georges Vongerichten, Shu now channels that experience into a kitchen where vegetables, wild herbs, and obscure produce take centre stage. The restaurant’s name reflects its philosophy: a constant exchange of ideas and opposites, innovation meeting tradition.

The menu changes regularly, built around local and wild ingredients sourced through foraging and collaborations with nearby farmers. Dishes are designed for sharing — colourful plates like radishes with cashew cream and seaweed dust, roasted carrot salad with ginger purée and shiso, or portobello with cherries and braised greens. A Chef’s choice option offers two savoury dishes and one dessert, a thoughtful way to experience the range. The cooking is precise and playful, each plate unexpected without being overwrought.

This approach earned and/or a Michelin Bib Gourmand in 2026, a recognition of good quality, good value cooking that aligns perfectly with Shu’s mission: to prove that plant-forward fine dining can stand alongside any other restaurant. The dining room features a wrap-around counter where walk-ins can watch the kitchen in action, reinforcing the sense of discovery and connection that defines the experience.