Belgian endive wrapped in ham, baked in béchamel and gratinated under cheese. The canonical Antwerp winter gratin.
Witloof, the Belgian endive, was developed in 19th-century Brussels and became a winter-vegetable signature across the Low Countries. The gratin pairs it with sliced ham and a thick béchamel under grilled cheese. Every Belgian household has a version; Antwerp kitchens hold to a sharp Gouda or Vieux Bruges for the topping.
3 editor picks for Witloof gegratineerd in Antwerp, ranked by editorial score. All Antwerp signature dishes · Witloof gegratineerd across every city.
Elfde Gebod ★ 4.1
historisch-centrum · Torfbrug 10, 2000 Antwerp
Elfde Gebod sits in a 16th-century building beside the cathedral, walls covered in religious statues. Belgian classics with beer sauces and a list of more than a hundred brews.
Mampoko ★ 4.0
het-zuid · Amerikalei 8, 2000 Antwerp
Mampoko in Antwerp is an all-day brasserie in a restored corner building on Amerikalei. The kitchen serves bistro plates from breakfast through to late dinner.
Marolus ★ 3.9
historisch-centrum · Hendrik Conscienceplein 14, 2000 Antwerp
Marolus in Antwerp is a lunch restaurant on Hendrik Conscienceplein, a tree-lined square between the cathedral and the Carolus Borromeus church.