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.
Excitatory Zilte
Changes daily only afternoon,
consisting of four preparations.
Pure Lunch menu – € 165
Pure Zilte
Razor clam
fennel – codium – hamachi – pickle
Imperial Heritage caviar – Private Selection
hazelnut – toro
Langoustine
radish – salted yuzu – sea urchin – Hinohikari
Lobster
mirabelle – walnut – black shallot – vanilla
Turbot
pig’s trotter – pea – pil pil – Vin Jaune
King crab
myoga – rutabaga – sansho pepper – dumpling
Mallard
black pudding – goose liver – date – chicory
Apple
Cider – Calvados – creme double – four spices
Homemade dulcey
miso – jasmine – sake lees – sudachi
7 – preparations – € 250
9 – preparations – € 310
Pure Vegetarian
Tomato
watermelon – myoga – pointed pepper – rutabaga – sesame
String bean
avocado – gazpacho – relish – Akita Tonburi
Radish
Hinohikari – sea lavender – Yuzu Kosho – sea lettuce
Walnut
l’Etivaz AOP – black truffle – leek – cauliflower
Sucrine
mushroom – pea – chawanmushi – hazelnut
Pumpkin
freekeh – epine-vinette – pointed cabbage – vadouvan
Artichoke
cacha ricotte – olive – zucchini – wild garlic caper
Apple
Cider – Calvados – creme double – four spices
Homemade dulcey
miso – jasmine – sake lees – sudachi
7 – preparations – € 250
9 – preparations – € 310
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 the two desserts, we charge a supplement of € 20. If you would like to have cheese as an extra course, we charge a supplement of € 30. This should be mentioned when ordering your menu.
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.
The stated prices on this page are valid until the end of December 2021.
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. Wines are served by the glass*. Aaron’s selection consists of serveral types of wine; be it in contrast, as support or in harmony, but always to the point.
*Wines by the glass from € 13.
