In the creative heart of Antwerpen, and/or Antwerpen channels a chic, New York–inflected energy into a plant-based dining room where flavor leads and labels fall away. Chef-owner Karen Shu crafts light, umami-rich plates that feel both cosmopolitan and deeply comforting—Antwerpen fine dining reimagined through crisp textures, deft acidity, and spice. The result is an urban sanctuary for discerning diners seeking the best restaurants Antwerpen can offer, with a distinctive focus on vegetables elevated to center stage.

The Story & Heritage
Trained across contemporary kitchens that value seasonality and technique, Karen Shu founded and/or as a welcoming neighborhood address with global polish. Her ethos is clear: plant-led cuisine, executed with precision, grounded in balance. Drawing on spice, fermentation, and a calibrated use of acidity, Shu composes dishes that feel modern yet timeless. Recognition has followed, with Michelin noting the restaurant’s stylish vibe and irresistible flavors. Though intimate and personal rather than part of a group, and/or has evolved into a destination, prized by locals and travelers alike for its confident point of view and quietly exacting craft.

The Cuisine & Menu
Expect a focused à la carte menu that rotates with the seasons, anchored by vibrant signature plates and thoughtful specials. Shu’s famed Feta Toast layers creamy vegan feta with a mildly spicy tomato salsa and young daikon sprouts on toasted pain de mie, finished with a whisper of honeyed warmth. Dishes lean crisp and clean: think charred brassicas with black garlic and citrus, or sesame-glazed oyster mushrooms with ginger-scallion relish. The kitchen sources from regional producers and sustainable purveyors, with produce-forward compositions that don’t compromise on depth. Dietary preferences, including fully vegan, dairy-free, and gluten-conscious options, are warmly accommodated. Positioning sits squarely in fine dining, yet remains approachable and pleasure-first.

Experience & Atmosphere
Inside, an urban-minimal aesthetic meets soft lighting, tactile woods, and slate hues—understated elegance with downtown swagger. Service is relaxed but razor-sharp, the kind that anticipates without intruding. A curated wine program highlights low-intervention bottles and Old World classics, with thoughtful non-alcoholic pairings showcasing teas, ferments, and house infusions. Limited counter seating near the pass offers a peek into the kitchen’s choreography; private dining is available for intimate gatherings. Smart-casual dress feels right. Reservations are recommended, particularly for weekend evenings, with a modest bar list of seasonal spritzes and aperitifs rounding out the experience.

Closing & Call-to-Action
Choose and/or for modern plant-based cuisine executed with precision, a room that hums with quiet style, and service that makes every detail feel considered. Reserve two to three weeks ahead for prime weekend seatings, or aim midweek for easier access. For the fullest expression, request guidance from the sommelier on wine or non-alcoholic pairings and secure counter seats for a front-row view of Shu’s meticulous craft.