The story
Davy Schellemans leads the kitchen with a disciplined approach centered on one menu per service. The restaurant operates on a seasonal rhythm, ensuring ingredients arrive at their peak. Guests choose from a progression of courses rather than an à la carte list, allowing the kitchen to highlight the day's best produce. This structure supports the We're Smart Green Guide recognition, reflecting a commitment to responsible sourcing and waste reduction inherent in seasonal cooking.
The team relocated Veranda to Lange Lobroekstraat in early 2016. The spot anchors itself in the historic heart of Antwerpen Noord, close to the Sportpaleis arena. This neighborhood choice places the kitchen within a district defined by its industrial past and ongoing transformation. For visitors combining a meal with cultural events, the venue also highlights access to Studio Conda, a nearby accommodation space designed for short stays.
The kitchen balances lunch and dinner services with clear options. Lunch offers two, three, or five courses, while dinner presents a fixed five-course progression. Prices range from 39 euros for a modest midday option to 74 euros for the complete five-course offering. This structure allows guests to experience the chef's seasonal cuisine through a focused selection of dishes. Tuesday through Saturday welcomes dinner guests, while lunch serves Wednesday through Friday.
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Ambience
Details
History
Located between Antwerps Sportpaleis and the slaughterhouses, Veranda has been running smoothly for more than a decade now, inside an old youth club which opens onto a miniature urban garden. An open kitchen, concrete walls, supple leather cutlery pouches… it ticks off all the boxes of the genre. And Davy Schellemans seduces his diners with fare that packs a punch, while the market menu (which rotates every month) reminds us why Davy was one of the pioneers of Flemish neo-grub. We kick things off with freshly fermented mackerel, cream of celery, wild garlic and almonds; then simple boiled potatoes, fennel and a scallop coral cream to accompany line-caught sea bass with a beurre blanc sauce; the third act plays out with braised beef lasagna, a fine interlayering of pasta and Dijonnaise sauce, all sprinkled with crispy onions and shallots; and a black tea cream and roasted apricots for dessert. // Kiko Zushi
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