The story
Mr. Pickles in Antwerp approaches brunch cooking through a careful lens of preservation and active cultures. Owners Berthe Dheedene and Tim Thiessen built the kitchen around their previous work at Kolombo, shifting their daily practice toward well-preserved components. Every plate relies on at least one fermented element, turning routine morning meals into a study of brine and yeast.
The ginger chicken sandwich carries marinated chilies for steady heat, while the kimchi pork belly offers a deeper profile suited to this particular brunch menu. Pastry selections lean equally into preservation, featuring pickled pears paired with buttermilk and summer berry crepes. Guests often order the brioche topped with horseradish cream and shaved pastrami, a combination that balances sharp dairy against cured meat.
The space operates as a casual coffee shop near the Brabo Fountain, designed for unhurried morning hours. Large windows and an outdoor terrace welcome families, making it a reliable spot for casual brunch service. The quiet energy matches the recent Le Fooding recognition, focusing on steady quality rather than theatrical presentation.
Recognition
Ambience
Location
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