The story
eppo takes its name from the Latin Epulo, meaning “feast” – and that is exactly the spirit the team aims to bring to your table every time you visit. This casual neighbourhood restaurant in Berchem, Antwerpen, describes its cooking as no-nonsense with a creative take on classic techniques, offering a thoughtful balance of quality meat, fish, and vegan dishes. That straightforward, confident approach has earned eppo a Michelin Bib Gourmand, an award that recognises good quality, good value cooking – a perfect fit for a restaurant that believes every dinner out should feel like a celebration.
The menu is contemporary in style, changing to reflect the seasons and the kitchen’s inspiration. Whether you come for a Thursday or Friday lunch, or for dinner Tuesday through Saturday, you can expect a meal built on technique and flavour rather than fuss. The drink list matches that ethos: a carefully curated selection of low-intervention and traditional wines, sourced bi-monthly to accompany the food. There is also an extensive cocktail list and the option to enjoy rare cellar treasures by the glass. For those who want the full experience, a wine pairing (or non-alcoholic pairing) is available to guide you through the evening.
The atmosphere is welcoming and unpretentious. You can swing by for an apéritif by the cosy fire-pit, or settle in for a longer dinner with friends. On Wednesdays, eppo hosts a Wine Wednesday, offering three taster-sized pours from a distinctive selection for just €10, alongside simple snacks like Sicilian olives and smoked almonds. The restaurant also accommodates private dining and private parties, making it a flexible spot for any occasion. With outdoor seating in warmer months and a focus on genuine hospitality, eppo has become a local favourite in Antwerpen for those who value honest, contemporary cooking without the ceremony.
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History
good quality, good value cooking
Inside the Yust Hotel, Daan Guelinckx and Laurens Jasperse pamper Berchem’s fine diners at this neo-bistro polished to perfection with tons of light wood tones and waxed concrete by interior designer Nick Bal in collaboration with Rashid Nasarov. Over in the kitchen, Laurens performs a savvy balancing act, confidently dabbling with greens, fish or the barbecue: egg with choron sauce (tomatoey bearnaise) topped with anchovy and toasted brioche with a bite-sized portion of steak tartare and lovage, to get the taste buds going; barbecued asparagus, peas, celery verjus, samphire and a lemony oil, as the lush green appetizer; ultra-fresh sliced Japanese amberjack doused in tomato water, with a drizzle of XO sauce, finely chopped kumquat and dill for an added boost; homemade spaghetti alla chitarra – made by Laurens’ dad, simply enhanced with chicken jus and breadcrumbs; before some tender chunks of chicken cooked sous vide and finished off on the BBQ, served with a creamy tarragon purée, a mound of sliced fennel that had been marinated then charred, plus a crisp shiso leaf. And for dessert? They simply forgot about it… making for an almost perfect evening. · Gordon Zola
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