The story
At Restaurant Jacqueline in Boechout, just outside Antwerpen, the kitchen is guided by two principles: honesty and purity. The team works exclusively with products that are made with passion—and they prepare those same products with matching pride and care. The result is a farm-to-table dining experience that feels grounded, direct, and deeply respectful of the ingredients.
The restaurant’s philosophy is evident from the moment you step inside. There is no fuss, no unnecessary flourish—just a clear focus on what is seasonal, local, and crafted with intention. The outdoor seating offers a serene setting for warmer months, while the interior remains warm and understated.
Jacqueline’s approach has earned it a place among the Michelin Recommended restaurants for 2026, a recognition that aligns naturally with its commitment to a pure, honest cuisine. Here, the food speaks for itself: simple in the best sense, where every element on the plate has a reason to be there.
For those seeking a meal that feels both refined and unpretentious, Jacqueline delivers a sincere taste of farm-to-table cooking in the heart of Antwerpen province.
Recognition
Details
History
We’ve seen many a restaurant named after the owner’s wife – often usurped by (male) chefs with paunch belies who wanted to create a fantasy of grandma’s recipe and old-fashioned pots. But this particular Jacqueline is brought to you by self-taught chef Evelien Swiers, who, alongside her partner/sommelier Raf Rombouts, has invested in an old butcher’s shop that’s been kept in its original state: white metro tiling, butcher’s hooks, a marble and Formica countertop… Here you’ll fall in love with the cast of old-fashioned produce, rather than the old-fashioned recipes. Just take the evening we went: the first white asparagus of the season from Lierse, cooked impeccably and sauced with two different creams (cauliflower, pistachio), all wrapped in a lovely farmhouse buttermilk butter; glossy lacquered North Sea pollack cooked to perfection with fermented plum and sunchoke; a blushing Iberian pluma of Kintoa pork from Carnivale surrounded by mashed celeriac, plus caramelized fennel and onions with wild garlic oil; and a daring sunchoke ice cream paired with citrus cream and a white chocolate tuile. // Alba Nebbioli
Location
