Zilte** Antwerp | Viki Geunes

Seasonal

We are convinced that our pure, culinary total experience is best translated into a menu with different courses according to the rhythm of the seasons. We strive for just that bit better to let you enjoy optimally as a guest.

Zilte in Flemish (briny) is synonymous with the taste and smell of the sea. Fish, shellfish and crustaceans are therefore the basis of the menu and the food. This is perfectly complemented by agricultural products from our trusted suppliers.

Pure Lunch

Changes daily,
consisting of three or four preparations.

3 preparations € 79
4 preparations € 115

Pure Zilte

Langoustine

sea urchin – tiger’s milk – canned tomato – mole

Toro

heart of palm – ajowan – razor clam – katsuoboshi

Imperial Heritage Caviar

cauliflower – spring onion – brioche – halibut

Cod

bouchot mussel – black garlic – lardo – koji

John Dory

frog legs – gruyère black – trumpet mushroom – leek

Sweetbread

king crab – artichoke – fir honey – amba

Burgaud duck

freekeh – pumpkin – goose liver – black pudding

Apricot

hazelnut – vermouth – huacatay – turron

Blueberry

yoghurt – chai de Rajasthan – Jivara – samba

7 – preparations € 180
9 – preparations € 225

Pure Vegetarian

Avocado

gazpacho – jalapeño – string bean – cucumber

Almond

palmheart – grapefruit – tomato

Bean

barilotto – spring onion – cress

Carrot

smoked pepper – mango – duhka

Ruttabaga

grain bouillon – miso

Zucchine

egg yolk – artichoke – escabeche

Cauliflower

swiss chard – brocoletti – Jura Wine

Pineapple

amontillado – macadamia – Russian pie

Guanaja chocolat

cherry – samba – vanilla

7 – preparations € 180
9 – preparations € 225

À la carte

Starter

Langoustine

palm heart – tarama – artichoke – grapefruit

Imperial Heritage Caviar

tuna soubise – buckwheat – hazelnut

North sea crab

string bean – jalapeño – barilotto – gazpacho

Eel

lacquered / smoked – gooseliver – pointed cabage – radish

Main

Wagyu

kimchi – X.O. gooseliver – young leek – black radish

Racan pigeon

mushroom tartelette – bean – algue mustard

Turbot

pig’s trotter – lettuce – Jura wine – whelks

Seabass

aubergine – tosazu – calamar – black garlic

Dessert

Pineapple

amontillado – macadamia – Russian pie

Guanaja chocolat

cherry – samba – vanilla

Pear

coffee – hazelnut – millefeuille – birch sirop

Rose

rasberry – lychee – basilic – nantais cream

Menus are only served per table.
From 6 people we ask you to opt for a menu formula.
If you prefer cheese instead of dessert, we charge a supplement of € 15.
Mentioned prices include service and VAT. Any change within the chosen menu can lead to a price increase.
Since we work with fresh products, changes can always occur in the menu.

Zilte kitchen

Trends are there to be explored.

It is important to develop and maintain an identity for Zilte with the entire team. We strive to create a unique moment for our guests that will linger in their culinary memories every single time.

The warm, welcoming atmosphere in restaurant Zilte creates awe and mystery. We are happy to immerse you in our total experience and take you on our journey of discovery with the Antwerp skyline as a unique backdrop.

Our sommelier Aaron Moeraert ensures you have that perfect glass to accompany every dish. He has built a selection with which he provides you with wine; be it in contrast, as support or in harmony, but always to the point.

Let us stimulate your senses

sea urchin – tiger’s milk – canned tomato – mole

heart of palm – ajowan – razor clam – katsuoboshi

cauliflower – spring onion – brioche – halibut

bouchot mussel – black garlic – lardo – koji

frog legs – gruyère black – trumpet mushroom – leek

king crab – artichoke – fir honey – amba

freekeh – pumpkin – goose liver – black pudding

hazelnut – vermouth – huacatay – turron

yoghurt – chai de Rajasthan – Jivara – samba

gazpacho – jalapeño – string bean – cucumber

palmheart – grapefruit – tomato

barilotto – spring onion – cress

smoked pepper – mango – duhka

grain bouillon – miso

egg yolk – artichoke – escabeche

swiss chard – brocoletti – Jura Wine

amontillado – macadamia – Russian pie

cherry – samba – vanilla

palm heart – tarama – artichoke – grapefruit

tuna soubise – buckwheat – hazelnut

string bean – jalapeño – barilotto – gazpacho

lacquered / smoked – gooseliver – pointed cabage – radish

kimchi – X.O. gooseliver – young leek – black radish

mushroom tartelette – bean – algue mustard

pig’s trotter – lettuce – Jura wine – whelks

aubergine – tosazu – calamar – black garlic

amontillado – macadamia – Russian pie

cherry – samba – vanilla

coffee – hazelnut – millefeuille – birch sirop

rasberry – lychee – basilic – nantais cream

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