The story
Antwerp’s Lange Slachterijstraat was once the city’s slaughterhouse quarter. Today, an art-deco pork butchery houses Bar(t)-à-Vin, a wine restaurant that feels both timeless and alive. The space is small, the clientele loyal, and the cooking—classic French brasserie—is prepared in full view.
Chef Tom Vanderborght and chef Bart Gils run the kitchen with a philosophy of daily freshness. There is no sprawling menu. Instead, a short selection changes with the market, anchored by a few house signatures. Stracciatella with grilled vegetables, excellent charcuterie, and the steak tartare — many regulars call it the best they’ve ever eaten. The dishes are unfussy, precise, and built on prime ingredients.
Bart Adriaenssens and Sally Lauwers are the sommeliers, and they guide each table through a constantly shifting selection of roughly 300 wines, mostly from Europe. There is no wine list. The idea is to let the conversation lead to the right bottle, with an emphasis on finesse and balance. This personal approach is at the heart of the restaurant’s identity.
In 2026, the Michelin guide awarded Bar(t)-à-Vin a Recommended distinction, citing the consistent quality of its classic cuisine and the warm expertise of its team. Being recognised by Michelin affirms what the restaurant’s regulars already know: this is a place where the basics are perfected, and the welcome is genuine.
Bar(t)-à-Vin serves lunch and dinner from Monday through Sunday. Reservations are strongly advised, especially on weekends when the kitchen is at full rhythm. The restaurant remains a small, personal operation — a wine bar, a bistro, and a gathering place for anyone who values honest cooking and spontaneous wine pairings.
Recognition
Ambience
Details
History
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
Location
