'T Zilte ** - Antwerp | Working Gusto
Restaurant 't Zilte in Antwerp can look back with satisfaction after approximately 1 year. The two stars that they had earned in Mol were preserved and rarely was there much talk about a new restaurant in our town cake. Antwerp had returned a need for a two-star restaurant, and the arrival of 't Zilte architect in oral masterpiece "MAS" then came as a divine gift. Culinary culture at its best!
Chef Viki Geunes continues to amaze, this industrial engineer who turned out to be a late bloomer of Belgium's most famous culinary reference, is known for its sleek sophistication and taste stimuli detail. great source
Restaurant 't Brackish we reach via the escalator or elevator to the 9th of the MAS museum. The 360 panoramic view and the lights of the Scheldt, this is a prime location. The interior was designed by Vittorio Simoni and he created a cosmopolitan open aspect with great attention to light diffusion. Very sleek and comfortable, but we were a little warmer and more stylish expected. The open kitchen provides an additional facet to the experience and we look forward to a summer adventure on this terrace.
For the menu, you can choose from an à la carte or you guided by the Chef with menu "flavor trend." Here you have a 5 courses for 110 or 7 courses for 130 ( 200 incl wine pairing). You can also select a menu "green trend" and we have been told that this is vegetarian excellence us. The sommeliers serve here like passion for wines. great source When we visited a passionate sommelier of Iranian descent, previously employed in enoteca Noah Kasterlee. A wine pairing is praiseworthy but the detailed explanation and enriching choices were successful.
Beetroot & goat cheese
Smaaktendens2: Bouillabaisse-crawfish-fennel-squid-allspice oil. The court was assisted by an Italian wine grape Timorasso, La Colombera-Colli Tortonesi. This organic wine is vinified 5ha which only has very nice aromas of oregano and basil.
Smaaktendens3: Pertuis asparagus crab-lotte-kumquat peanut. The asparagus from Pertuis are very expensive great source but you have to have them eaten once to appreciate them. The Austrian white wine, Stadlmann a Weisser Burgunder, was at first doubtful but tasted perfectly with the court.
Smaaktendens5: Chianina great source burrata mozzarella egg-potato-mushroom-young onion. The very soft and volrijke Chianina beef from Italy gets nice contrasts great source the young roasted onion and burrata great source mozzarella. For this dish, the sommelier did not choose an obvious oxidative Jurançon wine such as a light, but dry Amontillado sherry. At the table this choice was the most discussed, but we have no consensus.
Smaaktendens6: Pigeon-cabbage-radish-sea lavender, olive cime di rape. The accompanying Pinot Noir or Pinot Noir from Kreuzberg Ahr with its earthy touch suits the liver and fillet of pigeon. On the court, however, we all agree, this is the disappointment of the evening.
Smaaktendens8: Strawberry-basil ice-almond frangipane. Here a German Riesling Auslese comes from the Mosel from Loersch Eifel. The alcoholic intensity of this menu is more than enough and I see many at the table sipping companion accompanying Madeira and Porto at the cheese alternative.
That the courts of Viki Geunes at a high level, be undisputed. Time after time, even decorative painting drawings. Maybe a little monotony in style and dressage in the first five dishes and sometimes lack of purity. On the other, here working with expensive quality products at a culinary discovery trip. That the Chief after the last service and leave his kitchen approves giving after careful explanation and guided us tasted it.
Antwerp can be proud of this culinary gem high level! 'T Brackish ONLINE RESERVATIONS Hanzestedenplaats 5, 2000 Antwerpen Tel: +32.3.283.40.40 www.tzilte.be Sunday & Monday closed Working Gusto Rating: 17/20
I had expected. It'd be good Brackish But the photos that you show here really speak much to the imagination. And I honestly expected more expensive, so that's good news!
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BE-New Posts Boris - Antwerp L'air des sens - Zoutleeuw Godevaart - Antwerp Terborght - Huizingen The Garden Room - Beerzel The Kristalijn - Wine Proof Mardaga - As Le Fox - De Panne Bartholomew - Knokke Heist The Troubadour - Berchem / Antwerpen great source LO by Wout Bru - Volta Antwerp - Ghent Restaurant 6 Sentences - Hasselt Pastorale - Rumst / Reet Gault & Millau 2014 Michelin 2014 Bistronomie in the Guide Gault & Millau 2014 La Source - Lanaken LO By Wout Bru & #
Restaurant 't Zilte in Antwerp can look back with satisfaction after approximately 1 year. The two stars that they had earned in Mol were preserved and rarely was there much talk about a new restaurant in our town cake. Antwerp had returned a need for a two-star restaurant, and the arrival of 't Zilte architect in oral masterpiece "MAS" then came as a divine gift. Culinary culture at its best!
Chef Viki Geunes continues to amaze, this industrial engineer who turned out to be a late bloomer of Belgium's most famous culinary reference, is known for its sleek sophistication and taste stimuli detail. great source
Restaurant 't Brackish we reach via the escalator or elevator to the 9th of the MAS museum. The 360 panoramic view and the lights of the Scheldt, this is a prime location. The interior was designed by Vittorio Simoni and he created a cosmopolitan open aspect with great attention to light diffusion. Very sleek and comfortable, but we were a little warmer and more stylish expected. The open kitchen provides an additional facet to the experience and we look forward to a summer adventure on this terrace.
For the menu, you can choose from an à la carte or you guided by the Chef with menu "flavor trend." Here you have a 5 courses for 110 or 7 courses for 130 ( 200 incl wine pairing). You can also select a menu "green trend" and we have been told that this is vegetarian excellence us. The sommeliers serve here like passion for wines. great source When we visited a passionate sommelier of Iranian descent, previously employed in enoteca Noah Kasterlee. A wine pairing is praiseworthy but the detailed explanation and enriching choices were successful.
Beetroot & goat cheese
Smaaktendens2: Bouillabaisse-crawfish-fennel-squid-allspice oil. The court was assisted by an Italian wine grape Timorasso, La Colombera-Colli Tortonesi. This organic wine is vinified 5ha which only has very nice aromas of oregano and basil.
Smaaktendens3: Pertuis asparagus crab-lotte-kumquat peanut. The asparagus from Pertuis are very expensive great source but you have to have them eaten once to appreciate them. The Austrian white wine, Stadlmann a Weisser Burgunder, was at first doubtful but tasted perfectly with the court.
Smaaktendens5: Chianina great source burrata mozzarella egg-potato-mushroom-young onion. The very soft and volrijke Chianina beef from Italy gets nice contrasts great source the young roasted onion and burrata great source mozzarella. For this dish, the sommelier did not choose an obvious oxidative Jurançon wine such as a light, but dry Amontillado sherry. At the table this choice was the most discussed, but we have no consensus.
Smaaktendens6: Pigeon-cabbage-radish-sea lavender, olive cime di rape. The accompanying Pinot Noir or Pinot Noir from Kreuzberg Ahr with its earthy touch suits the liver and fillet of pigeon. On the court, however, we all agree, this is the disappointment of the evening.
Smaaktendens8: Strawberry-basil ice-almond frangipane. Here a German Riesling Auslese comes from the Mosel from Loersch Eifel. The alcoholic intensity of this menu is more than enough and I see many at the table sipping companion accompanying Madeira and Porto at the cheese alternative.
That the courts of Viki Geunes at a high level, be undisputed. Time after time, even decorative painting drawings. Maybe a little monotony in style and dressage in the first five dishes and sometimes lack of purity. On the other, here working with expensive quality products at a culinary discovery trip. That the Chief after the last service and leave his kitchen approves giving after careful explanation and guided us tasted it.
Antwerp can be proud of this culinary gem high level! 'T Brackish ONLINE RESERVATIONS Hanzestedenplaats 5, 2000 Antwerpen Tel: +32.3.283.40.40 www.tzilte.be Sunday & Monday closed Working Gusto Rating: 17/20
I had expected. It'd be good Brackish But the photos that you show here really speak much to the imagination. And I honestly expected more expensive, so that's good news!
Mail (will not be published) (required)
BE-New Posts Boris - Antwerp L'air des sens - Zoutleeuw Godevaart - Antwerp Terborght - Huizingen The Garden Room - Beerzel The Kristalijn - Wine Proof Mardaga - As Le Fox - De Panne Bartholomew - Knokke Heist The Troubadour - Berchem / Antwerpen great source LO by Wout Bru - Volta Antwerp - Ghent Restaurant 6 Sentences - Hasselt Pastorale - Rumst / Reet Gault & Millau 2014 Michelin 2014 Bistronomie in the Guide Gault & Millau 2014 La Source - Lanaken LO By Wout Bru & #
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