The story
Beni Falafel anchors the Jewish quarter of Antwerp with its steadfast approach to Mediterranean cooking. Established in 1968, founder Beni Barnatan built a reputation on 100 percent fresh preparations that continue to draw regulars today. The 2026 Le Fooding guide highlighted this endurance, noting how Harris Malkoč and his mother Refija now keep the original vision alive. The heart of the kitchen revolves around pita bread baked traditionally with a cast-iron iron before being split and stuffed.
Regulars consistently rank the generously filled falafel as a local favorite. The kitchen pairs these classics with bowls of silky smooth hummus garnished with a simple mix of tomato and cucumber. You can also order shakshuka or the house star latkes, which are thin and crispy potato pancakes. Those finishing their meal might choose between homemade apple cake and tartlets sourced from the nearby Kleinblatt bakery.
The counter service model moves quickly but never rushes the preparation. Visitors can place orders through a dedicated app to reduce waiting times for takeaway, though outdoor seating is available for those who prefer to linger. The space maintains a family-friendly environment while offering vegetarian, vegan, kosher, and gluten-free options across the board. This practical layout ensures that guests consistently return for dependable Mediterranean fare.
Recognition
Ambience
Location
Facebook
Instagram