The story
On Antwerp’s lively Eilandje, Pont Neuf looks out over the dock and the MAS museum. It is a refined, intimate restaurant where fish, crustaceans, and shellfish take centre stage. Chef Tommy Bocklandt brings his love for North Sea treasures into à la carte dishes that feel simple – but are carefully refined. Think turbot, sole, Oosterschelde lobster, crab – all prepared with quiet precision.
There is no set menu, only a changing selection based on the season and the best daily catch. You choose what you love, in a setting that blends home-like comfort with fine dining. Maître d’ Dominique Leroy and her team guide you with calm attention. In warmer months, the terrace opens by the water. A glass of white Burgundy or Barbera d’Alba makes it even more memorable.
At Pont Neuf, less is truly more. Chef Bocklandt’s approach is anchored in simplicity and restraint – the kind that only comes from deep mastery. After graduating from the Ter Duinen culinary school in Koksijde, he built a career defined by craftsmanship and respect for the product. After years leading some of Antwerp’s fine restaurant kitchens, he opened Pont Neuf in 2020 with a single purpose: to honour great ingredients, not overshadow them.
Here, you won’t find unnecessary garnish on a plate – just pristine seafood, classic technique, and a quiet pursuit of perfection. Every dish is à la carte, because flavour isn’t something to impose. It’s something to discover.
In 2024, Pont Neuf earned a Michelin Star and a 14/20 score from Gault & Millau – recognition for cooking that is consistent, clear, and honest.
The wine list reflects the spirit of the food: elegant, grounded, and open to surprise. Dominique curates a thoughtful mix – from Burgundy or Barolo to Mediterranean discoveries from Etna or Sardinia. Her love of southern wines adds a warm touch. No fixed pairings, just good bottles, well chosen. Non-alcoholic options are also available.
Dominique Leroy brings warmth and ease to the room. With quiet intuition, she makes guests feel welcome – and her wine advice is often a highlight of the evening. Together with chef Bocklandt, she has created a place that feels personal. Refined, but never distant.
The name Pont Neuf nods to the famous bridge in Paris – but also to the new pedestrian bridge near the restaurant, linking Oostkaai and Westkaai. Like that bridge, Pont Neuf connects tradition and modernity, product and technique, chef and guest. A place where everything quietly comes together.
Recognition
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