Komaf

The story

Komaf: Pure French Cuisine in a 17th-Century Farmhouse in Antwerpen

A historic setting for pure flavours

In the green fields of Wommelgem, just outside Antwerpen, partners Anthony Stoop and Julie Van Gool have brought their shared vision to life in a landmarked 17th-century farmhouse. The Schranshoeve, surrounded by a moat and dating back three centuries, underwent a four-year renovation that preserved its rustic charm while creating a serene, refined dining space. Here, Komaf invites guests to slow down and experience French cuisine at its most honest.

The pair behind the stove

Anthony Stoop honed his craft at acclaimed Belgian restaurants such as De Pastorale, Vrijmoed, The Jane, and Zilte, and later worked as chef and co-owner of Restaurant Likoké in France. Julie Van Gool, his partner in both life and work, brings experience from De Librije in the Netherlands and Casa Del Maco in Spain. At Komaf, she oversees the front of house and curates a wine list from the Sur Lattes estate. Together, they pursue a pure kitchen where the taste of seasonal ingredients speaks for itself.

A menu that follows the seasons

Komaf changes its tasting menu four times a year, offering 4, 5, or 7 courses. The current menu includes dishes such as wild sea bass with rhubarb, shiso, and fennel; Danish langoustine with champagne, caviar, and cepes – their signature; and Lozère lamb with wild garlic, sweet potato, and Merlot. Desserts like Gariguette strawberry with Amalfi lemon, sorrel, and Earl Grey continue the theme of clean, layered flavours. Lunch is served Wednesday through Friday, with lunch and à la carte options; evening service focuses on the longer tasting menus.

Recognition that speaks for itself

Komaf earned a Michelin recommendation in 2026, and Gault&Millau awarded it 15.5 out of 20, naming it Discovery of the Year in Flanders for 2024. The restaurant’s quiet confidence, rooted in respect for produce and a setting that feels both timeless and personal, makes it a destination for those who seek French cuisine that lingers in the memory.