and/or

Verdict: Antwerp's most accessible plant-based tasting experience, and worth booking for it

At the €€ price point, and/or delivers a sharing-format plant-based meal in Antwerp that few comparable venues can match for value. Chef Karen Shu's kitchen draws directly from her time at ABC Kitchen in New York, and the international influence shows in a menu built around colour, aroma, and restraint. With a Michelin Bib Gourmand (2025) — a recognition Michelin reserves for meals offering good quality at a moderate price — and a 4.8 Google rating across 231 reviews, this is not a venue you book out of curiosity. You book it because it consistently delivers.

If you are weighing up where to spend your evening in Antwerp, and/or sits in a different bracket from the city's big-ticket options. Hertog Jan at Botanic, 't Fornuis, and DIM Dining are all €€€€ operations. And/or gives you a serious, considered meal at a fraction of that spend. For a special occasion where the food matters but the bill doesn't need to be theatrical, this is the sharper choice.

Portrait

And/or is built around a sharing concept, which shapes the experience from the moment dishes begin arriving at the table. Chef Karen Shu frames her cooking around three words: colourful, aromatic, simple. The aromatic dimension is evident before you eat , plant-based kitchens that cook this way, using spice, herb, and fermentation rather than fat and stock as their primary building blocks, produce a different set of scents from a conventional kitchen. Expect warm, layered aromas driven by seasoning and fresh produce rather than browning meat or butter, a register that feels lighter and more immediate at the table.

The menu's architecture follows a sharing logic rather than a rigid tasting progression, which is worth knowing before you sit down. This is not a linear, course-by-course tasting menu in the way Zilte or Hof van Cleve operate. Dishes arrive to be shared, the pacing is more convivial, and the experience rewards tables of two to four who are willing to order broadly. If you are coming as a couple, plan to order generously to get the full range. The concept is closer in spirit to what you might find at a well-regarded natural sharing table than to a white-tablecloth progression.

The We're Smart Food recognition , a guide focused specifically on vegetable-forward cooking , awarded and/or four radishes, a credential that positions the kitchen within a global conversation about plant-based fine dining. Chef Shu's formation at ABC Kitchen in New York is relevant here: that kitchen, under chef Neal Harden, built a reputation for produce-led cooking that felt genuinely restaurant-grade rather than compensatory. The influence is visible in how and/or approaches seasoning and presentation: vegetables are not a substitute for something else, they are the primary ingredient with full attention.

For international context, and/or occupies a similar conceptual space to KLE in Zurich or Légume in Seoul , plant-based venues that have earned their place on shortlists not because of their dietary positioning but because the cooking holds up independently. The Bib Gourmand is the clearest signal here: Michelin inspectors awarded it in 2025, upgrading from a Plate in 2024, which represents a meaningful step in a single year.

The leading time to visit is during the week if your schedule allows. Antwerp dining at the €€€ and above tier tends to fill on Thursday through Saturday evenings, but at the €€ price point with Bib Gourmand recognition, and/or draws a wide audience and weekend tables can be competitive. A Tuesday or Wednesday booking is likely the path of least resistance and will give you a calmer room. For a date or celebration dinner, an early evening midweek reservation is the practical recommendation: you get the full experience without the weekend noise floor.

And/or is at Haantjeslei 1 in the 2018 district of Antwerp, close to the southern edge of the city centre. The address puts it within reach of the main hotel corridor and is accessible without a significant detour. If you are building an Antwerp itinerary, the full Antwerp restaurants guide covers the broader field, and the Antwerp hotels guide and bars guide will help you build out the rest of the trip. Elsewhere in Belgium, comparable ambition at different price points can be found at Boury in Roeselare, Willem Hiele in Oudenburg, and Bozar Restaurant in Brussels.

Practical Details

See the Antwerp experiences guide and Antwerp wineries guide for what to build around the meal. If you are travelling further into Flanders, Bartholomeus in Heist and Castor in Beveren are worth the detour.

Frequently Asked Questions

• What should a first-timer know about and/or? The format is sharing plates, not a set tasting menu, so arrive ready to order several dishes across the table. The kitchen is fully plant-based and the cooking has genuine technique behind it, backed by a 2025 Michelin Bib Gourmand. At the €€ price point in Antwerp, this is the most decorated plant-based option in the city. Come hungry and order widely.
• Can I eat at the bar at and/or? Bar seating details are not confirmed in available data. Contact the venue directly to ask about counter or bar options. For a solo visit or a spontaneous meal, the booking difficulty is rated easy, so a same-week table is likely available even without bar seating.
• What should I wear to and/or? At the €€ price tier with a Bib Gourmand recognition, the dress expectation is smart-casual rather than formal. You do not need to dress for a white-tablecloth dinner. Think of the level you would wear to a good neighbourhood bistro: put-together but not a tie. Antwerp diners tend to dress with more care than the price point might suggest, so lean slightly up rather than down for an evening booking.
• How far ahead should I book and/or? Booking difficulty is rated easy, which means you are unlikely to need more than a week's notice for most midweek slots. Weekend evenings may require more lead time given the Bib Gourmand profile and the 4.8 Google rating suggesting consistent demand. For a Friday or Saturday dinner, a week to ten days ahead is a reasonable target. Compare this to Bistrot du Nord or DIM Dining, where lead times are longer.
• What should I order at and/or? Specific dishes are not confirmed in available data and the menu is subject to change. The kitchen's stated approach is colourful, aromatic, and simple, with vegetables in the lead role. The ABC Kitchen influence points toward produce-driven dishes with strong seasoning rather than heavy sauces. Order broadly across the sharing menu to get the full picture of what the kitchen does , this is not a venue where ordering conservatively serves you well.