The story
At Soixante in Antwerpen’s Berchem district, the kitchen draws on the flavours chef Jakub Blogowski grew up with. Polish cuisine is the foundation, but the team takes a light, inventive approach – think familiar pierogi paired with Polish caviar, or a chocolate prune and faworki combination that nods to classic desserts. The menu changes with the seasons, driven by what local producers offer. A sample spring menu might begin with seasonal inspirations and focaccia with yeast butter, then move through five or six courses. Lunch is available as a three-course menu, while dinner offers five or six courses. Vegetarian menus are available on request, reflecting the restaurant’s thoughtful, inclusive approach.
The team describes their philosophy in simple terms: good food is about more than flavour – it’s about the smiles around the table and the moments you remember. Service is friendly and unpretentious, the atmosphere relaxed. The dining room keeps things straightforward: good vibes, dishes that hit the spot, and a kitchen that lets ingredients lead. That clarity has earned Soixante a Michelin Recommended distinction in 2026, a recognition of cooking that balances Polish heritage with seasonal Belgian produce.
Soixante operates Wednesday through Saturday, with lunch service on Friday and Saturday and dinner each evening. The space is intimate, the team small and dedicated. Whether you’re drawn by the promise of pierogi with a twist or simply the warmth of a kitchen that cooks from the heart, Soixante delivers a meal that feels both personal and polished.
Recognition
Ambience
Details
History
Soixante? It’s the number on Guldenvliesstraat where Louis Devos, Jonas Van Sant and Jakub Blogowski (all three behind Briquet ) placed their bets, and it’s also the name witness to the minimalism which infuses this new gastrological gamble (an ornate window, blue neon lights, dark wooden banquettes). In what used to house Veranda , Jakub (ex-chef at Bibendum in London) plays the card of honest but powerful cuisine: amberjack sashimi sheltered under a delicate raw yellow zucchini structure, with fermented wild garlic blossoms and a marigold vinaigrette; runny poached egg, crispy cabbage and pickled onions wading in an intense mushroom broth; pointed cabbage topped with porcini mushroom confit, sweet potato and dill; delightful sea bass painted in beurre blanc and flanked by fermented asparagus peel; before a Hokkaido pumpkin panna cotta with tangy blackcurrant leaves. The winning number is Soixante! // Kiko Zushi
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