The story
El Gato Gordo brings vibrant Mexican cuisine to Antwerp through the work of self-taught chef David Michiels. He built the kitchen around straightforward techniques and fresh ingredients rather than staged performances. This honest approach to everyday Mexican cooking earned the spot a place on the 2026 Le Fooding list. Guests find meals prepared with quiet attention to detail.
Every taco begins with dough pressed and cooked in-house. The kitchen fills these warm shells with shredded beef, pulled pork, or slow-cooked chicken. Vegetarians receive equally careful portions featuring spiced jackfruit or roasted mushrooms. All plates arrive with house-made guacamole, sharp chili sauce, and both marinated and raw onions.
Stubby paper lanterns hang above mismatched vintage tables and chairs. Colorful pennants line the walls, creating a relaxed setting that favors conversation over ceremony. Sunday afternoons bring huevos rancheros to the weekend crowd, while evenings shift toward black bean dip and crispy nachos paired with signature cocktails. The outdoor terrace extends the seating when weather permits.
Recognition
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