The story
The Prep Kitchen in Antwerp has built a steady following for its seasonal brunch and bistro cooking since nomadic chef Lander Matthieu settled his pots in the city. Recognized on the 2026 Le Fooding list, the spot balances culinary precision with straightforward hospitality. Years spent managing luxury kitchens and yacht charters preceded this move. His partner Eline Bisschop of January Flower helped transition their event studio, Baroque Baroque, into the current dining space across from the local prison.
The menu leans toward generous small plates designed for sharing or savoring slowly. A bright sea bass ceviche rests in leche de tigre, offering sharp citrus notes against delicate fish. Lightly fried sourdough from Domestic Bakery carries a topping of ground beef, basil, crisp endive, mint, peanuts, and garlic fried until brittle. Dessert arrives as thick slab brioche French toast, caramelized at the edges and soaked in fermented milk, finished with tangy rhubarb compote and rich caramel syrup.
Specialty coffee anchors the daily rhythm here, poured alongside a rotating selection of seasonal drinks and takeaway options. The open kitchen faces the dining room, letting guests watch the brigade work through the lunch rush. Walk-ins fill the seats, though priority goes to those staying for the full meal. This casual bistro setup encourages lingering over a cup or grabbing a quick bite before exploring the rest of the city.
Recognition
Ambience
Location
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