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 –
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 –
9 – preparations –
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 –
9 – preparations –
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.
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.
