The story
Samenloop is a bistro in Antwerp that functions as a training kitchen for asylum seekers and newcomers. Located in the Maagdenhuis, this Le Fooding-listed venue operates with a rotating lineup of guest chefs who curate menus every eight weeks. The chefs build dishes around the culinary memories shared by the participants, blending professional expertise with personal heritage. Recent tenures include Nils Proost, known for technical precision and sustainability, and Wouter Keersmaekers, who connected Afghanian, Ukrainian, and Turkish traditions into unified plates.
Menus translate individual stories into structured courses, always including a vegetarian alternative. Nils Proost recently reimagined a Syrian fatteh as a chilled dip of chickpeas and blanched peas, garnished with mint and sumac, while a Nepalese pani puri served as a crisp shell filled with asparagus and a spice-infused water sauce. Other preparations featured red mullet coated in an Eritrean-style injera vegetable sauce and a quail rollade evoking the Congolese poulet-mayo, accompanied by green asparagus and simmered peas. The approach values restraint, allowing ingredients and cultural references to drive the flavor profile.
Diners at this bistro share the space with the temporary Mayer van den Bergh museum collection housed in the historic orphanage building. All revenue supports the participants directly, with no shareholders; funds cover the culinary training and integration pathways for staff members. The service team brings genuine motivation to the floor, treating guests as partners in the project's success. Three-course lunches cost 35 euros, rising to 45 euros for four courses, while dinner menus range from 45 to 69 euros. Reservations are required for Wednesday through Saturday service.
Recognition
Ambience
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