{"id":21047,"date":"2023-01-10T16:43:35","date_gmt":"2023-01-10T15:43:35","guid":{"rendered":"https:\/\/www.zilte.be\/?page_id=21047"},"modified":"2026-07-09T14:39:04","modified_gmt":"2026-07-09T12:39:04","slug":"menu-en","status":"publish","type":"page","link":"https:\/\/www.zilte.be\/en\/menu-en\/","title":{"rendered":"Menu"},"content":{"rendered":"\t\t
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Menu<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tExcitatory Zilte<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tExcitatory Vegetarian<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tIodine<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tV\u00e9g\u00e9tal<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\u00c0 la carte<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Iodine<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Zilte is synonymous with the taste and smell of the sea. Fish, crustaceans and shellfish therefore form the basis of our menu. This whole is perfectly complemented by terroir products from our trusted suppliers.<\/p>

This translates into two menu: Iodine on the one hand, and V\u00e9g\u00e9tal on the other.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Zilte is synonymous with the taste and smell of the sea. Fish, crustaceans and shellfish therefore form the basis of our menu and \u00e0 la carte. This whole is perfectly complemented by terroir products from our trusted suppliers.<\/p>

This translates into Excitatory & Pure Zilte on the one hand, and our \u00e0 la carte on the other. Excitatory Zilte is only served for lunch as a shorter version of our Pure Zilte menu with our Chef\u2019s most preferred products.<\/p>

We serve \u00e0 la carte for lunch & dinner with a starter and main course. The main product is the star here. On Friday evenings and holidays, we only serve our Pure Zilte or Pure Vegetarian menu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tZilte experience<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tExcitatory Zilte\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Scallop<\/strong><\/p>

Jerusalem artichoke \u2013 veal \u2013 porcini \u2013 Buddha’s hand<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Monkfish<\/strong><\/p>

squid \u2013 eggplant \u2013 X.O. \u2013 caper leaf<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sweetbread<\/b><\/p>

lobster \u2013 ratte potato \u2013 black curry \u2013 bouillabaisse<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Racan pigeon<\/strong><\/p>

sunflower seed \u2013 persimmon \u2013 flower sprout \u2013 pithivier<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fontainebleau<\/strong><\/p>

fig \u2013 chartreuse \u2013 pistachio \u2013 kataifi<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u20ac 210<\/p>

This menu is only served during lunch.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Excitatory Vegetarian<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Porcini mushroom<\/strong><\/p>

Jerusalem artichoke \u2013 pointed cabbage \u2013 juniper berry<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Artichoke<\/strong><\/p>

leek \u2013 goat cheese \u2013 ravioli \u2013 pistachio<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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P\u00e9rigord truffle<\/strong><\/p>

silver onion \u2013 black garlic \u2013 bell pepper \u2013 verjuice<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chicory<\/strong><\/p>

celeriac \u2013 barley \u2013 Brussels sprout \u2013 barberry<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fontainebleau<\/strong><\/p>

fig \u2013 chartreuse \u2013 pistachio \u2013 kataifi<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u20ac 210<\/p>

This menu is only served during lunch.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tIodine\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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North Sea crab<\/strong><\/p>

Arctic char – cucumber – shiso<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Gambero rosso<\/strong><\/p>

tomato – heart of palm – Sichuan pepper<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Imperial Heritage Caviar<\/strong><\/p>

pea – lentils – quail<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Gilthead bream<\/strong><\/p>

celtuce – squid – fennel<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Eel<\/strong><\/p>

poultry liver – cherry – sakura<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Kamper lamb<\/strong><\/p>

carrot – lettuce heart – olive<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mochi<\/strong><\/p>

passion fruit – cacao nibs – koji<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Gariguette<\/strong><\/p>

dill \u2013 cr\u00e8me crue \u2013 chartreuse<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Five servings – 210 euro
(This menu is only served during lunch.)<\/p>

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Eight servings – 340 euro<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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V\u00e9g\u00e9tal<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Melon<\/strong><\/p>

elderflower – cucumber – shiso<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tofu
<\/strong>tomato – heart of palm – Sichuan pepper<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Akita Tonburi
<\/strong>green bean – lentils – tempeh<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pasta<\/strong><\/p>

zucchini – fennel – tarragon<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Celeriac<\/strong><\/p>

cherry – sakura – chanterelle<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Carrot
<\/strong>corn – lettuce heart – cacioricotta<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mochi<\/strong><\/p>

passion fruit – cacao nibs – koji<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Gariguette<\/strong><\/p>

dill \u2013 cr\u00e8me crue \u2013 chartreuse<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Five servings – 210 euro
(This menu is only served during lunch.)<\/p>

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Eight servings – 340 euro<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\u00c0 la carte<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Starter<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Imperial Heritage Caviar Oscietra
<\/strong><\/p>

Roscoff onion – squid – kombu – toro<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Lobster
<\/strong><\/p>

seabuckthorn berry – rutabaha – bell pepper – X.O.<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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King crab
<\/strong><\/p>

truffle – wild garlic – pig’s trotter – chawanmushi<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Langoustine<\/strong><\/p>

sea urchin – fennel – mandarin miso – heart of palm<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Main course<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Turbot<\/strong><\/p>

pil pil – engawa – little gem – North sea crab<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Gild-head bream
<\/strong><\/p>

clam – artichoke – zucchini – brandade<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pigeon
<\/strong><\/p>

corn – date – silver onion – barley<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sweetbread
<\/strong><\/p>

lobster – leek – pine nut – fermented pineapple<\/h5>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Dessert<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ananas
<\/strong><\/p>\n

amontillado – macadamia – tarte Russe<\/h5>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bittere chocolade
<\/strong><\/p>\n

kers – samba – vanille<\/h5>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Peer
<\/strong><\/p>\n

koffie – hazelnoot – millefeuille – berkensiroop<\/h5>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Roos
<\/strong><\/p>\n

framboos – lychee – basilicum – cr\u00e8me nantais<\/h5>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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We ask that you choose the same formula per table.
For groups of 6 or more, we kindly request your menu choice for lunch in advance.
Stated prices, valid until December 2026, include service and VAT.
Any change within the chosen menu may entail a price increase.
We work with fresh products, so the menu in the restaurant may differ from the above.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Zilte experience<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Trends are there to be explored.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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We are happy to welcome you in the entrance hall of the MAS where our reception staff will guide you to the 9th floor of the museum where the restaurant is located.<\/p>

There you will be welcomed in our lounge for an aperitif with a view of the kitchenette where our kitchen team will prepare the first appetizers.<\/p>

We will then show you to the table to start with the chosen menu. It takes three to four hours from aperitif to coffee to give you the full, unique experience as a guest.<\/p>

Our sommelier Aaron Moeraert likes to work according to your personal preference. In this way he surprises you with wines by the glass instead of with a pre-prepared formula. Aaron likes to propose a varied selection per glass, in different styles and price ranges, starting from \u20ac 14 per glass.<\/p>

We gladly invite you to our lounge after the meal to enjoy a coffee or digestif. In order to be able to receive you optimally day after day, we would like to round off at 5:00 p.m. and 12:30 a.m., respectively.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDownload wine list<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"ZLT-oyster-gold\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Let us stimulate your senses<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tMake your reservation<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBuy a gift voucher<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Menu Excitatory Zilte Excitatory Vegetarian Iodine V\u00e9g\u00e9tal \u00c0 la carte Iodine Zilte is synonymous with the taste and smell of the sea. Fish, crustaceans and shellfish therefore form the basis of our menu. This whole is perfectly complemented by terroir products from our trusted suppliers. This translates into two menu: Iodine on the one hand, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":11,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-21047","page","type-page","status-publish","hentry"],"yoast_head":"\nZilte*** Antwerp | Viki Geunes – Menu<\/title>\n<meta name=\"description\" content=\"Restaurant Zilte by Chef Viki Geunes*** is located on the top floor of the MAS Museum in Antwerp. Contemporary three star Michelin restaurant.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zilte.be\/en\/menu-en\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zilte*** Antwerp | Viki Geunes - Menu\" \/>\n<meta property=\"og:description\" content=\"Restaurant Zilte by Chef Viki Geunes*** is located on the top floor of the MAS Museum in Antwerp. 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