Restaurant in Antwerp, Belgium
Michelin plate, €€€ price, easy booking.
Cella is a Michelin Plate-recognised French contemporary restaurant on Antwerp's Kattendijkdok waterfront, running consecutive Plate citations in 2024 and 2025 under chef Christophe De Koninckx. At €€€, it offers a serious kitchen at a price point below most of Antwerp's top competition — the most practical entry into the city's fine dining circuit for groups or travellers who don't want a €€€€ commitment.
The most common assumption about Cella is that it sits in Antwerp's second tier simply because it hasn't climbed to a Michelin star. Correct that before you book. Two consecutive Michelin Plates (2024 and 2025) signal consistent kitchen discipline and a front-of-house operation that inspectors found worth flagging — that is a meaningful credential, not a consolation prize. Chef Christophe De Koninckx is running a French contemporary kitchen on the Kattendijkdok waterfront, and for a diner who wants that level of cooking without the full commitment of a €€€€ tasting-menu evening, Cella is the more honest call.
Cella sits at Kattendijkdok-Oostkaai 21B, in the redeveloped dock district north of the historic centre. The address matters: this is not the tourist-facing Antwerp of the Grote Markt but the quieter, post-industrial waterfront that has attracted a more resident crowd. The ambient feel is composed rather than buzzy — conversation carries without effort, the energy is settled rather than frenetic. If you are coming from a London or Paris reference point, think of it as the register a well-run neighbourhood bistro achieves when the chef happens to be technically serious. That combination of calm atmosphere and genuine kitchen intent is exactly what makes Cella a strong choice for a long business lunch or a dinner where the conversation matters as much as the food. Venues like GLASS or Zilte operate in a different register entirely , more theatrical, higher stakes , and the noise levels reflect that. Cella is the lower-volume option for diners who find that trade-off worthwhile.
French contemporary cooking in Belgium has a specific meaning: it tends to lean on classical technique while allowing the larder , North Sea seafood, Flemish produce, Belgian beef , to set the seasonal direction. Cella follows that logic under De Koninckx. Without confirmed current menu details in the record, specific dishes are not something Pearl will speculate on, but the cuisine classification and two years of Michelin recognition give you a reliable read on what the kitchen is capable of. Expect the structural rigour of French training applied to ingredients that are local by geography rather than by branding exercise. For international reference points, the ambition sits closer to what Odette in Singapore or Amber in Hong Kong do with French contemporary cooking than to a direct brasserie menu , but delivered at a price point that doesn't require the same financial commitment.
This is where Cella deserves specific attention. For groups considering Antwerp for a private dinner or a corporate event, the venue's price tier (€€€ versus the €€€€ of most serious competitors) changes the arithmetic considerably. You can bring a table of eight to a Michelin-recognised French kitchen without the per-head cost of Hertog Jan at Botanic or 't Fornuis. The waterfront location on the dock also means arrival logistics are clean , no narrow Old Town streets to navigate for a car or taxi drop-off. Pearl's current data does not confirm dedicated private dining room capacity or minimum-spend requirements for group bookings, so contact the venue directly to confirm arrangements before committing. What the data does confirm: a 4.5 Google rating across 165 reviews suggests the kitchen and service perform consistently enough to trust with a group occasion. For groups wanting guaranteed private-room infrastructure at this tier, also check Castor in Beveren or Bistrot du Nord as alternatives with confirmed Antwerp-region accessibility.
If you are building a longer Belgian itinerary around serious restaurants, Cella represents the Antwerp node at a price point that doesn't force a choice between one big-ticket dinner and everything else. Hof van Cleve in Kruishoutem, Boury in Roeselare, and Willem Hiele in Oudenburg all operate at higher price and ambition levels , worth the detour for dedicated food travellers, but a different category of commitment. Bartholomeus in Heist is another coastal reference if seafood focus matters more to your group. In Brussels, Bozar Restaurant occupies a comparable niche as a serious kitchen without the full tasting-menu obligation. Cella is the most logical Antwerp entry point for the traveller who wants to eat well without front-loading the entire trip budget on a single dinner.
Booking difficulty at Cella is rated Easy by Pearl. The waterfront dock district is accessible by taxi or Uber from the Antwerp central train station in under 15 minutes. No specific hours, dress code, or online booking URL are confirmed in Pearl's current data , verify directly with the venue. Phone and website details are not in the current record; a Google search for Cella Antwerp will surface the contact page. The €€€ price range positions this as a meaningful dinner spend without the four-figure total that a full tasting-menu evening at an Antwerp €€€€ venue can produce. For Antwerp visitors with broader plans, see our full Antwerp restaurants guide, our Antwerp hotels guide, our Antwerp bars guide, our Antwerp wineries guide, and our Antwerp experiences guide.
Quick reference: Michelin Plate 2024 & 2025 | French Contemporary | €€€ | Kattendijkdok waterfront | Chef: Christophe De Koninckx | Google: 4.5/5 (165 reviews) | Booking: Easy
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Cella | €€€ | Easy | — |
| Hertog Jan at Botanic | €€€€ | Unknown | — |
| 't Fornuis | €€€€ | Unknown | — |
| Bistrot du Nord | €€€ | Unknown | — |
| DIM Dining | €€€€ | Unknown | — |
| Dôme | €€€€ | Unknown | — |
What to weigh when choosing between Cella and alternatives.
At €€€ pricing with a Michelin Plate in both 2024 and 2025, Cella's tasting menu hits a price-to-recognition ratio that is genuinely hard to argue with in Antwerp. The format suits diners who want classical French technique applied to Belgian produce without paying the premium a starred room commands. If you prefer à la carte flexibility, check whether Cella offers that option when booking — the tasting format is the stronger case here.
Bar seating availability at Cella is not confirmed in current venue data, so check the venue's official channels before planning around it. Given the waterfront dock district address and contemporary format, the room is likely oriented toward table service rather than a casual counter experience. If bar dining is a priority, DIM Dining is worth considering as an alternative Antwerp option.
Yes, for what the category delivers. A Michelin Plate two years running under chef Christophe De Koninckx at €€€ — not €€€€ — makes Cella one of the more honest value propositions in Belgian fine dining. You are not paying for a starred room's overhead, but you are getting cooking that Michelin inspectors found worth flagging. For a comparable spend, 't Fornuis is the benchmark for Antwerp tradition; Cella sits closer to the contemporary end.
Cella's €€€ price tier and Michelin recognition make it a credible choice for private dinners or corporate groups in Antwerp where you want the room to feel like a considered pick rather than a default booking. Confirm private dining availability and minimum group size directly with the venue, as specific room configurations are not listed in current data. For larger groups needing a fully enclosed private space, verify capacity before committing.
Specific dishes are not confirmed in current venue data, so prescribing individual plates would be guesswork. What is documented is that Cella works within French contemporary technique and the Belgian larder — North Sea seafood and seasonal produce are the logical throughline of that tradition. Ask the team what is best on the current menu when you book; at this price point and recognition level, the kitchen is usually happy to guide the decision.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
