The story
At Upton, in Antwerp’s lively Cadixwijk on the Eilandje, a personal dream has taken shape. Chef Gianfranco, together with Erik, grew up watching his Italian grandmother make pasta “from the wrist,” and that childhood admiration sparked a single ambition: to open his own restaurant. Recognized by Michelin with a Recommended status for 2026, Upton is a place where tradition meets a modern, ingredient-driven kitchen.
“Good food brings people together. It’s emotion, experience. Cooking makes me a happy man,” says Gianfranco. That philosophy runs through every plate. Italian roots are clear, but his travels have introduced occasional Eastern notes – a touch of yuzu kosho, a hint of kaffir lime. Evelien’s warm, heartfelt service completes the experience, making every guest feel looked after.
The dishes are built around ingredients that “burst with flavor.” Starters like Hamachi with yuzu kosho and buttermilk, or celeriac with hazelnut, set a bright tone. Pastas such as the Rotolo with ‘Nduja and smoked ricotta or the Spaghetti alla Chitarra al Tartufo with black truffle and mushrooms showcase the kitchen’s Italian soul. Main courses range from grilled turbot with leek and dashi to veal picanha with chanterelles, and for two, a Txogitxu Basque beef. Desserts include crème catalane with thyme ice cream and mango sticky rice with kaffir lime and coconut. A four-course tasting menu offers a curated journey through these flavors.
Upton can be reserved for weddings, receptions, business celebrations, or birthdays. For smaller corporate groups up to ten, a separate meeting room is available. The restaurant also offers a lunch menu for parties of six or more. With air conditioning and an outdoor terrace, the space adapts to any season – a welcoming spot for modern Italian cuisine in Antwerp.
Recognition
Ambience
Details
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