The story
Picniq operates as a home-style Korean kitchen in the centre of Antwerp, where Sam and Jo prepare a modern interpretation of Korean classics. The team focuses on vigorous and bold flavours that range from street food staples to long-established traditional dishes, relying on responsibly sourced ingredients to evoke the tastes of Korea. This dedication to authentic yet contemporary cooking recently secured the restaurant a place on the Le Fooding list.
The menu highlights shareable plates like seon dubu, featuring buckwheat tofu served with cucumber, kale, and pine nuts, followed by ttok kochi made from rice sticks tossed in gochu jang sauce with almonds and mint. Heavier options include kalbi jjim, where short rib simmers with shiitake, lotus root, radish, and jujube, while hwe presents raw sea bream accompanied by nectarine, kimchi, walnut, and yuza. Each dish balances texture and spice, reflecting the kitchen's commitment to distinctive combinations.
Inside, immaculate walls frame light wooden stools and banquette seating arranged for shared dining. Visitors peruse a menu printed on crepe paper before ordering from a beverage list centred on soju, including plum soju flavoured with Korean green plum and herbal sozu blended with oriental herbs. Guests can also select iced organic boricha roasted barley tea or explore rish kombucha varieties fermented with ginger, hibiscus, or basil.
Recognition
Ambience
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