The story
Since 1983, Het Nieuwe Palinghuis has been a steady presence on Sint-Jansvliet, a restaurant where the North Sea dictates the menu. Chef Erik Haentjens and his partner Gonda Vanhulle run the kitchen and dining room with a straightforward philosophy: serve day-fresh, quality fish in a setting that feels both welcoming and true to its roots.
The restaurant is housed in one of Antwerp’s oldest hospitality buildings, and its interior reflects that history—charming and rustic, with a nod to the city’s harbor past. It’s the kind of place where you can settle in for an elaborate dinner, a quick lunch after shopping, or simply a well-made plate of seafood.
The menu draws from the full bounty of the North Sea: wild turbot, skate wing with butter and capers, Dover sole with mustard sauce, and the house specialty, Paling in ’t Groen (eel in green herb sauce). The eel is never farmed. Other highlights include house-smoked Scottish salmon, homemade shrimp croquettes, and lobster Belle Vue, served warm and priced per 100 grams. A three-course lunch menu is available at €59, and daily suggestions follow the market and seasonal catch.
The quality here has earned a Michelin Recommendation, as well as a 14/20 rating from Gault&Millau. The restaurant’s classic French seafood cuisine is served in an authentic, unfussy setting. Service is quick and efficient, and the wine list leans toward New World selections. Air conditioning, takeaway, and a dog-friendly policy round out the practical comforts.
Het Nieuwe Palinghuis is open Thursday, Saturday, and Sunday for lunch and dinner. Reservations are advised.
Recognition
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