The story
Hoffy's in Antwerp anchors itself firmly in kosher Yiddish cooking, guided by Benjamin Hoffman as the stubborn guardian of Ashkenazi tradition. His parents arrived in 1945 after surviving the war, with his mother hiding in a Budapest bakery and his father enduring Mauthausen-Gusen. They opened a fish shop that still operates across the street, while Benjamin and his brothers established Hoffy's in its current cosy form in 1986. The kitchen preserves recipes passed down through generations, treating every meal as a bridge to a thousand years of Jewish history.
The menu offers steadfast Ashkenazi dishes that draw recognition from guides like Le Fooding. Guests encounter staples such as chopped liver, stuffed eggplant, carp quenelle gefilte fish, and schnitzel alongside copious vegetarian plates. The discovery plate introduces newcomers to a turkey drumstick served with rice, roasted vegetables, daily broth, and potato kugel. On weekends, the kitchen slows down for cholent, a Shabbat beef stew simmered with kugel, kishke sausage, and matzot. Sweet finishes arrive as Apfelstrudel or a traditional sweet lokshen kugel resembling a noodle gratin. The house credo encourages generous portions, inviting diners to fill up on these substantial classics without chasing trends.
Oh-so kitsch decor frames the dining room where Yiddish fills the air and conversations flow freely. The Hoffy's team provides personal explanations of each dish, sharing the cultural context behind the kosher preparation. This storytelling approach has turned the restaurant into a gathering point for both locals and visitors seeking an authentic look at Chassidishe Yiddishe culture. The family has shared their narrative beyond the tables, appearing in the documentary Jews of Antwerp and publishing a cookbook in 2020. Intimate corners accommodate couples while larger halls host groups, maintaining a warm atmosphere throughout.
Recognition
Ambience
Location
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