The story
Krijt in Antwerp delivers a refined bistro experience centered on a daily chalkboard menu. Diners gather around the wooden kitchen counter to watch plates assembled à la minute. Bart Gils and Sally Lauwers relocated their operation to this Zuid location, naming the space after the white writing surface that replaces every printed menu. The daily slate reflects market availability and slow cooking rhythms rather than a rigid schedule. This quiet confidence earned them a spot on the 2026 Le Fooding guide.
The kitchen builds its bistro offerings around shared small plates and chef-selected specials. Thursday lunches feature a full back cut from a premium beef breed that ages throughout the day, while Friday evenings return to a long-standing North Sea fish tradition. Guests can sample meltingly tender Kintoa pork coppa or a rich lamb pâté enriched with wild garlic and morels. A decadent trio of rösti, beef tartare, and Oscietra caviar rounds out the savory selections before a delicate rhubarb mille-feuille closes the meal.
The room maintains a relaxed winebar atmosphere where guests linger through the extended weekend service. Sommelier Sally Lauwers curates a collection focused on purity and restraint, offering over twenty bottles by the glass. She favors natural and conventional vintages crafted with minimal intervention, deliberately selecting wines that mirror the subtle mineral notes found in chalk soils. This careful pairing philosophy ensures every bite of their bistro cooking meets a glass that enhances rather than overwhelms the palate.
Recognition
Ambience
Location
