The story
Ninja Antwerp redefines Turkish kebab in southern Antwerp through the partnership of Jules Koninckx and Ugur Akkus. Koninckx, who transitioned from driving cars to working in the kitchens of Maven and Jimmyz, co-founded the project with Akkus to elevate the standard snack format. Their collaboration focuses on quality ingredients and a refined execution that caught the attention of critics, resulting in a Le Fooding listing for 2026. The duo treats the menu as a platform for authentic flavors presented with a modern edge.
A wood-fired tandoor oven imported from Istanbul sits at the heart of the cooking process, roasting marinated beef, veal, or lamb that gets shaved thinly upon serving. This technique gives the Turkish kebab a distinct char while keeping the meat succulent inside. Orders come with fries cooked in beef fat, adding a rich texture to the plate. Diners can select a cool yoghurt and cucumber sauce infused with mint and sumac, or opt for the iskender version where spicy tomato sauce and melted sheep's milk butter cascade over pieces of bread. The kitchen rounds out the meal with a single dessert option, a traditional Turkish rice pudding.
Interior designer Ruby Carmen crafted the space to reflect the culinary ambition, moving far beyond the aesthetic of a typical takeaway window. The room combines wood-clad walls with chrome chairs and plush leather banquettes that create a lounge-like feel. A sweeping bar structure dominates the center, its futuristic shape drawing comparisons to a spaceship parked within the modernist building. This polished environment encourages guests to linger, offering a cultural realm where heritage recipes meet contemporary style, proving that Turkish cuisine deserves a place in Antwerp's most stylish dining rooms.
Recognition
Ambience
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