Humm

The story

Humm Antwerp: Plant-Based Lebanese Dining in Zurenborg

Roots in Zurenborg

Situated on Dageraadplaats in the Zurenborg district, Humm offers plant-based Middle Eastern dining in Antwerp. Founders Frances Van Assche and Frederik Vercammen designed the space to reflect a zero-waste ethos, blending the interior with an overgrown garden aesthetic that signals the kitchen's organic priorities. The team removed all meat and dairy in June 2021, concluding that a fully vegan menu better honored their love for animals and reduced environmental impact. This focused philosophy caught the attention of Le Fooding, which selected the restaurant for its 2026 list based on its consistent execution of vegetarian flavors.

Flavors and Sharing Plates

The kitchen builds its menu around Lebanese street food meant for communal tables, encouraging guests to sample a wide range of textures. The Humm Experience platter presents a selection of mezze, salads, and breads that highlights the breadth of the daily offerings. Signature sandwiches include the King Funghi, which combines roasted mushrooms with peanut butter, coleslaw, and pomegranate, while the Return of the Pita features a filling of chickpeas, eggplant, and seitan dressed with cabbage and white tahini. Ingredients come straight from local farmers and are processed in-house without preservatives, keeping the taste clean and direct in every dip and bowl.

Space and Daily Rituals

The venue operates as both a restaurant and a corner deli, allowing visitors to browse pantry items or collect take-out orders throughout the week. The floor plan accommodates groups of up to twenty-five people, making it suitable for casual lunches or larger gatherings. Morning service runs a deluxe breakfast that includes arayes, muhammara, and fattoush, alongside house-baked sourdough, croissants, and granola. A cashless system keeps transactions swift, while the separate deli window handles online pickups to maintain steady flow during busy periods.