Samenloop
Samenloop is a unique restaurant located in the heart of Antwerp. It’s a social project disguised as a restaurant. Together with applicants for international protection, refugees, non-Dutch speaking newcomers, and students combining learning and working, they run a remarkable gastronomic restaurant under professional guidance. Samenloop works with rotating guest chefs who act as curators, each leading the kitchen for around 8 weeks. Using the culinary memories of the participants as a starting point, the guest chef creates a menu that reflects a mix of backgrounds and stories. For lunch, you can choose between 2 or 3 courses, and for dinner 3, 4, or 5 courses. Each dish is prepared by a different trainee, inspired by their own origin, and presented at the table in Dutch as part of their language practice. The menu changes every 6 weeks and is always fully available in a vegetarian version. They serve both classic wines and natural wines. If the concept sounds familiar, that might be right. Since February 2025, they have moved to this new location. Previously, the project was known as Instroom Academy, located at Stormkop in the north of Antwerp. The restaurant is housed in the iconic “Maagdenhuis” building. With its high ceilings and large classical windows, it offers a stunning setting. During summer, guests can also enjoy a terrace. Prices for the 2-, 3-, 4-, and 5-course menu are €35, €45, €57 and €69. Price for an additional dish is €12 extra. Prices for wines by the glass are between €6 and €7. • Yellow beetroot millefeuille with walnut, beef tartare, yellow beetroot jus, finished with spinach salsa verde• Farmhouse egg with yellow lentil soup, cumin, chervil, molica, and lime• Confit veal cheek with bulgur, roasted kale, smoked hollandaise, and puffed buckwheat with lemon• ‘Sot-I y-laisse’ of turkey with ginger, raisin, apple, and pumpkin seed chutney, pumpkin jus, lemon thyme cappuccino, and beurre noisette vinaigrette• Chicken stew with warm potato, cardamom, and cinnamon espuma + crispy rice and rice crisp (first amuse-bouche)• Chicken crisp, green bean tartare, fermented paprika cream, and crispy plantain (second amuse-bouche)• Orange wine• Semolina pudding base with a layer of cream, a topping of pistachio and parsnip, and a sweet syrup with rose water