Perched on the ninth floor with stunning skyline views, Zilte is a luxurious three-star Michelin gem where each beautifully crafted dish tells a flavorful story.
"Zilte strives to offer a global emotional experience, starting with the view of the city skyline from the top floor of the Museum aan de Stroom. The understated designer interior is elegant and cosy, offset by the chef’s old record player which adds a nostalgic jazzy note. Everything is spot on from the gracious welcome and the wine waiter’s savvy tips to the sweet treats served with coffee. Viki Geunes has stripped his restaurant of everything but the essentials, starting with outstanding quality ingredients as he harnesses his creative flair to make each dish a masterpiece of excellence. For example, Geunes may add a tempura of sea urchin, thinly sliced hearts of palm, cream of celery and an unusual mandarin-flavoured miso to immaculately cooked langoustine. He may then also craft a second dish with the same ingredients, surprising us with a whole new repertory of textures. This fastidiously meticulous chef delicately plays with each texture and flavour, conjuring up food that is complex and gutsy, yet free of fussy frills. Now add sauces to die for and exotic side dishes with a surprising, yet mild spicy note and the portrait of Herr Geunes’ consummate skill and talent is complete." - Michelin Inspector
"Zilte in Antwerp continues to be recommended with Three MICHELIN Stars for its unique cuisine. Chef Viki Geunes is recognized as an exceptional talent, marking the local gastronomic scene with a special dining experience." - Le Guide MICHELIN
"Zilte (Antwerp) earns its third Star. With the award of a third MICHELIN Star to Zilte in Antwerp, Chef Viki Geunes has joined the elite club of world-renowned chefs." - Le Guide MICHELIN
"Two MICHELIN stars have been adorning the façade of restaurant Zilte since 2008. The inventiveness and technical skill of Viki Geunes has been praised for years. He has described himself perfectly as a 'food designer'. Eating on the top floor of the MAS, an imposing building in Antwerp, is accompanied by a lot of ooohs and aaahs when the plates arrive at the table. But, in recent years, chef Geunes brought a lot of ingredients together which sometimes made the dishes a little too complicated. The recent move to the other side of the MAS, with its dazzling design and stylish restyling of the restaurant, also changed the food on the plate. Chef Geunes remained true to his style, but returned his dishes back to their essence. Fewer ingredients, even more depth and complex nuances show that this chef's quest led him to master his craft. You don't earn a third MICHELIN star in one year. Whereas in the past he sometimes used to let his flavours dominate, today he has perfected that balance. Take the stunning lobster dish we enjoyed this year: firstly it used produce of exceptional quality; then a creamy sauce in which the exotic sugars of spicy mango lent extra depth and dukkah for tantalising spiciness while different preparations of carrot provided additional excitement and textures. And then there was the perfect preparation of pigeon that we also enjoyed; powerful and refined, with morels and an intense sauce. De-li-cious! You should also know that these dishes were part of a well-thought-out succession of fresh, spicy, rich and then full preparations. The clever composition of the dishes and attention to the digestibility of the menu only added to the pleasure. Everything was right, down to the last detail. We would also like to mention the work of the sommelier, who adroitly adapts his advice to the wishes of his guest and surprises time and again with some gems." - Le Guide MICHELIN
Prattana C.
Helen V.
kasper vandeloock
Sofia Yang
Lana M.
Ruud Thijs
Suiram Travel
Tre Kani
Snuffles B.
Jeremy C.
Jasjit S.
Shawn P.
