Stoked

The story

Stoked Antwerp: New Zealand-Style Pies in a Converted Chocolate Factory

From London kitchens to a converted chocolate factory

Stoked, Antwerp introduces New Zealand-style pies to the Berchem neighborhood of Belgium. Chef Paul Melville and co-founder Zsu Meszaros met while working at Peter Gordon's pioneering restaurant, The Providores, in London. Paul trained professionally in his native New Zealand, gathering techniques across Melbourne, Vancouver, and Western Europe before reuniting with Zsu in Belgium in 2019. Their partnership began with a food truck operating inside an auto shop, eventually leading to their permanent home in a converted chocolate factory. Le Fooding has listed Stoked among its noteworthy selections for 2026, citing the duo's dedication to fresh ingredients and communal dining.

Butter, local farms, and global flavors

The kitchen builds its menu around seasonality and transparent sourcing, partnering directly with producers like Herdershof, Ferme de Tabreux, and De Volle Grond. Paul constructs a buttery shortcrust pastry using Weerribben butter, filling their signature savoury pies with vegetables and proteins that reflect his global travels. A standout option features pulled lamb shoulder infused with ras el hanout, carrots, and chickpeas wrapped in a crispy puff pastry, served alongside a sweet and sour chili salsa. Other plates highlight robust Duroc pork lifted by tart, homemade pickles, or sharp Meyer lemon balancing a sweet meringue. The team encourages sharing different dishes around the table to connect with fellow diners and taste a wider variety of flavors.

Hardwood tables, wine bottle lights, and family-friendly service

Stoked opened its restaurant space in spring 2025, offering breakfast and lunch service alongside warming coffee and refreshing seasonal lemonades. The venue retains the character of its past life, featuring hardwood tables, old school chairs, and custom light fixtures crafted from recycled wine bottles. Zsu brings her background in hospitality from Stevie Parle's East London restaurants to the floor, curating drinks ranging from energetic wines and vigorous amaro cocktails to cold-pressed juices. Her approach emphasizes small-scale artisanal produce and connections with growers, ensuring the beverage list complements the kitchen's focus on honest food. The space remains welcoming for families, reflecting the couple's commitment to community and accessible dining.