The story
Borze Café in Antwerp has long served as a steady anchor for Belgian brasserie cooking. Jan Lemaire took over the space two decades ago and slowly brought it back from a period of quiet dormancy. He focused on restoring the original character while keeping the menu rooted in classic Belgian cooking. Le Fooding highlighted the turnaround in its 2026 listing, noting how the kitchen sticks to proven methods.
Servers Helena Paris and Oona Bovri guide guests through a menu built around reliable brasserie fare. A plate begins with Apalhat charcuterie sourced from Les Monts de Lacaune, paired with crisp bread from the Domestic bakery and rich farm butter. Main courses feature a slow simmered carbonade Flemish stew alongside a standard vol-au-vent. Every dish lands with a side of golden fries and house-made mayonnaise before finishing with a dame blanche.
The dining space carries visible traces of its past renovation. Olive green walls frame gilded ceilings and polished hardwood floors beneath a collection of unknown white men paintings. A vintage Victoria Arduino espresso machine sits prominently on the bar counter. Guests can also step outside to take advantage of the available terrace seating during warmer months.
Recognition
Ambience
