The story
Since 2004, InVINcible has welcomed guests in the centre of Antwerpen for an unpretentious dining experience centred on pure, seasonal ingredients. The kitchen focuses on produce-driven dishes cooked over the grill or on the Molteni spit, all prepared in full view of diners seated comfortably at the bar. This open-kitchen format creates a direct connection between guest and chef, reinforcing the restaurant's ethos of transparency and simplicity.
The cuisine is best described as modern, with a strong French foundation. Dishes are built around what is fresh and local, letting the quality of the ingredients speak for themselves. Wine, however, takes a more than prominent place here. The wine list is extensive and carefully curated, offering a deep selection of whites, reds, and sparkling wines from renowned European domains as well as exciting producers from South Africa, California, and beyond. From a crisp Dr Heger ‘Oktav’ Grauburgunder to a rare Krug Grande Cuvée, the list rewards both casual drinkers and serious connoisseurs.
InVINcible’s approach has earned it a Gault & Millau score of 14.5 and a place on the Wine Star List, as well as a Michelin Recommended distinction. The atmosphere remains relaxed and welcoming, with the team prioritising genuine hospitality over formality. The kitchen is open for lunch from 12:00 to 13:30 and dinner from 18:30 to 22:00, with the restaurant itself staying open until 00:30. For those who appreciate modern French cuisine in a setting where wine is not an afterthought but a guiding principle, InVINcible offers a compelling choice in Antwerpen.
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History
Kenny Burssens and Wendy Van den Bergh will never wilt away! Packed like sardines around the counter, the open kitchen with its old-fashioned rotisserie offers a breathtaking view of the serious cuts of meat and whole fish swirling around on the spit. After a mouthwatering Irish Mor oyster, the gravadlax with Joppiesaus (a mustardy mayonnaise that’s a staple of Dutch fritkots) sets the tone. Here, eating is a serious business, but no one seems to take themselves too seriously: a pig’s trotter croque-monsieur comes before the turbot with beurre blanc sauce and clams to share, before keeping things carnivorous with homemade hare pâté, pasta with pancetta (finished off in a Parmesan wheel that sits at the end of the bar!) and a mythical Holstein ribeye steak with a bone marrow, mustard and anchovy butter. The bistro-style desserts don’t disappoint either: vanilla Muscat sabayon, or chocolate cake with salted peanuts and caramel. // Kiko Zushi
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