The story
Dôme Sur Mer brings the taste of the sea to Antwerp, even though the coast lies an hour away. This modern seafood restaurant, recognised by the Michelin Guide with a Recommended award, focuses on fresh, seasonal ingredients prepared “à la minute.” The kitchen, led by Chef de Cuisine Jannis Moons, works with local and sustainable produce, letting the quality of each ingredient speak for itself.
The restaurant’s philosophy is simple: use only the best and most extraordinary ingredients, prepare them in the simplest and most delicious way, and let guests enjoy the sunny terrace whenever the weather allows. The menu changes weekly with suggestions, while the fixed carte offers a variety of fish and shellfish dishes alongside classic favourites. Oysters are opened to order, and every seafood plate is cooked at the last moment.
Owners Frédéric and Evangeline Chabbert also run sister restaurant Dôme. At Dôme Sur Mer, they have built a warm and knowledgeable team. Restaurant manager Yannick Holthof, a born-and-raised Antwerp native with over 15 years at the restaurant, curates a wine list that balances natural wines with classic choices. He knows regulars by name and ensures every new guest receives the same personalised care.
Chef Jannis Moons grew up just around the corner on the bustling Dageraadplaats. Though the restaurant focuses on seafood, he honed his skills in various Antwerp kitchens, bringing diverse influences to the menu. His passion for local football (he cheers for RAFC alongside Yannick) adds a playful camaraderie to the dining room.
The menu blurs the line between starters and mains, allowing guests to order as they please. For aperitifs, there are Pata Negra ham, anchovies, and a lobster roll. Oysters come in several varieties—St Vaast, Fines de Claires, Gillardeau—served raw or prepared. Seafood platters are a highlight: the “Sur Mer” plateau includes nine oysters, pink shrimp, grey shrimp, cockles, whelks, winkles, and one langoustine; the “Rouge” adds lobster and crab; the “Sur Mer Supérieur” combines all with half a lobster.
Hot starters include grilled octopus with chickpeas and pickles, squid Basque-style, and fresh langoustines à la plancha. Main courses feature sea bass with Hollandaise, gambas, lobster with butter sauce and sage, and a tagliata of entrecôte for non-seafood eaters. Vegetarian options like grilled vegetables from farmer Ole and an artichoke and Parmesan salad are also available.
Dôme Sur Mer’s commitment to simplicity, freshness, and hospitality has earned it a place among Antwerp’s noteworthy seafood destinations—a place where the sea may be out of sight, but never out of taste.
Recognition
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