Jerom

The story

Restaurant Jerom Antwerpen | Seasonal European Fine Dining

The kitchen and its rhythm

At Restaurant Jerom in Antwerpen, European cuisine meets a grounded respect for seasonal produce. Chef Filip De Pauw runs a kitchen where craft and ingredient quality drive every decision. His approach to European cooking prioritizes traceable sourcing, drawing vegetables from a personal plot in Kleit so the menu tracks natural growing cycles. This commitment to minimal waste and local partnerships earned the venue two radishes from the We're Smart Green Guide. Roxanne Vaessen oversees the front of house, ensuring the pacing matches the deliberate pace of the prep work.

On the plate

The tasting menus unfold across five to seven courses, adapting to both lunch and dinner service windows. Starters highlight precise pairings like Maine lobster with fennel, lime, and avocado, while main plates transition to red perch seasoned with black garlic and rengdan. Within this European kitchen framework, grain fed Argentine rib eye arrives with summer beets and griotte cherries, followed by desserts such as dark chocolate blended with kalamansi or Gariguette strawberries resting on buttermilk and sorrel. Vegetarian modifications and optional cheese upgrades are handled during reservation.

The room and the table

The dining space occupies a converted warehouse near the KMSKA museum, balancing exposed industrial bones with carefully curated warmth. Original glass fusing artwork by Isabelle Scheltjens lines the walls, creating shifting color patterns that complement the plated food. Sommeliers guide guests through an extensive wine list or offer mocktail flights that mirror the menu structure. After the final course, tables often migrate to the lounge bar for digestifs and coffee before departing.