The story
On Volkstraat in Antwerp, BÚN brings the vibrant, layered tastes of Vietnam to a refined setting. The restaurant offers two distinct experiences: a full fine-dining menu in the restaurant, or a selection of smaller plates at the bar. This flexibility, paired with a commitment to bold, authentic flavours, has earned BÚN a Michelin Recommended distinction.
The kitchen draws deeply on Vietnamese culinary traditions, from the crunch of a bánh xèo pancake to the delicate balance of a gỏi cuốn spring roll. Ingredients are sourced with care – Kempisch pork, Galloway beef, North Sea squid, and European lobster all appear on the menu, prepared with respect for their origins and the techniques of Vietnamese cooking.
A meal at BÚN can begin with bites like lạp xưởng – dried spicy Kempisch pork sausage – or fresh Volant oysters with pili pili and lime vinaigrette. The menu then moves through cold and warm dishes, including a carpaccio of pollack with grapefruit and shiso, or BBQ grilled three-week dry-aged Galloway entrecôte. Desserts stay true to Vietnamese flavours: a crème brûlée with coconut and lemongrass, or a Vietnamese coffee ice cream coupe.
The restaurant is open for lunch and dinner, Tuesday through Saturday, with a quick lunch menu available on weekdays. For those seeking a more spontaneous encounter with these flavours, BÚN also operates two Little BÚN locations in Antwerp, offering fast, focused Vietnamese dishes.
Recognition
Details
History
When it’s beer o’clock, don’t be lazy and reach for the saucisson… Instead, opt for some dried squid, on the menu at this gastronomic Vietnamese spot which pairs cocktails with fine dining, brought to us by chef Huibrecht Berends (ex-Pure C) and his wife Hoa Truong – also the proud parents of two other little Búns. In a space with lounge-style decor (private booths and cozy corners, wait staff galore, blue and gray tones), nibble on a few small plates at the bar (the aforementioned rau ram and spicy ngo gai dried pork sausage), before sitting down for the three-, four- or five-course tasting menu: Galloway beef carpaccio enlivened with basil and peanuts; a crispy pancake stuffed with Obsiblue prawns and pork belly; mind-blowing pho, ultra-aromatic and served with a huge portion of breaded wagyu beef – or Label Rouge quail; before a daring durian panna cotta, the smelliest fruit in the world, which here has been delicately tamed. // Juno Madre
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