Ranked by TableJourney editorial score.
Typical price: €22 to €30
Flemish creamy stew of chicken or fish poached in a vegetable-laden broth thickened with cream and egg yolks. Originally a Ghent classic, adopted in Antwerp.
Waterzooi originated in medieval Ghent as a fish stew using Schelde and Leie river catch. The chicken version became dominant in the 20th century. The dish reaches Antwerp through Flemish brasserie traditions. Antwerp brasseries serve the chicken version in winter; the fish version turns up on fine-dining tasting menus.
3 editor picks for Waterzooi in Antwerp, ranked by editorial score. All Antwerp signature dishes · Waterzooi across every city.
Order Anything off the meat menu; tripe and braised cheek are the chef's signatures.
Bistrot du Nord in Antwerp keeps one Michelin star for hearty classical bistro cooking.
Order The rabbit stew in beer sauce or the Flemish carbonade.
Elfde Gebod sits in a 16th-century building beside the cathedral, walls covered in religious statues.
Order The Belgian dish of the day; the kitchen rotates a stoofvlees, a fish plate and a vegetarian option.
Marolus in Antwerp is a lunch restaurant on Hendrik Conscienceplein, a tree-lined square between the cathedral and the Carolus Borromeus church.
Editor tip. The Antwerp variant sometimes substitutes white fish (turbot, sole) for chicken; reduce simmering to 8 minutes and use a fish stock base.
Common allergens: Dairy, Egg, Celery.
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