Restaurant in Antwerp, Belgium
Antwerp's vegetable kitchen, seriously done.
Jerom is the address to book in Antwerp if plant-based cooking done with genuine technical rigour is what you are after. Chef Filip De Pauw's vegetable work earned Star Wine List recognition in 2026, and the cosy, contemporary room makes it comfortable for a first visit. Easy to book by Antwerp standards, with one to two weeks ahead typically sufficient for weekends.
Jerom earns a confident recommendation for anyone curious about what serious vegetable cookery looks like in Antwerp. Chef Filip De Pauw has command over plant-based technique that puts this address ahead of most in the city for that style, and the Antwerp dining scene is richer for having it. The room projects a cosy, contemporary warmth that suits a long dinner rather than a quick bite, and the Star Wine List recognition (2026) signals that the drinks programme is genuinely considered rather than an afterthought.
If this is your first time at Jerom, the key thing to know is that the kitchen's real strength lies in vegetable dishes. The Star Wine List citation notes that De Pauw has plant-based cuisine mastered, and that the vegetable work is elaborated with real precision. For a first-timer, that means you should lean into whatever vegetable-forward options appear on the current menu rather than defaulting to meat-centric choices if available. The room itself is described as cosy and contemporary, so expect a relaxed but polished environment — not a minimalist fine-dining box, but not a casual bistro either. It sits somewhere between the two, which makes it a comfortable entry point into Antwerp's more considered restaurant tier.
On the wine side, the Star Wine List accolade is meaningful context: this is a list put together with thought, and it is worth asking the team for a pairing recommendation rather than simply picking by the glass. Belgian restaurants at this level typically have strong access to natural and low-intervention European producers, and a house recommendation will likely outperform a random selection.
Jerom's plant-based focus makes it a restaurant where the season you visit genuinely changes what you eat. Vegetable-driven kitchens are at their most compelling when local produce is at peak availability: late spring through early autumn in Belgium brings the widest range of quality ingredients, from asparagus season in April and May through to the tomato and courgette months of summer. Winter visits are still worthwhile, but expect the menu to work harder with roots, brassicas, and preservation techniques rather than the more immediately vivid spring and summer produce. If you have flexibility on timing, a visit between May and September gives the kitchen the most to work with. That said, De Pauw's technical command means even a winter menu should deliver. The key is to arrive open to what the kitchen is prioritising rather than seeking specific dishes, since the offering will rotate with supply.
For comparison, Antwerp restaurants operating at the more classical end, such as 't Fornuis, are less dependent on seasonal produce swings because their menus anchor on technique and classical proteins. Jerom's seasonal sensitivity is part of what makes it interesting, but it also means you should check current menu direction before booking if you have strong preferences.
Jerom is rated as easy to book by Pearl's assessment, which means you are unlikely to need weeks of lead time, though confirming availability a week or two ahead is sensible for weekend evenings. Antwerp's stronger-reputation addresses, such as Hertog Jan at Botanic or Zilte, require considerably more forward planning, so Jerom's accessibility is a genuine practical advantage for less structured itineraries. The address is Graaf van Egmontstraat 39A, 2000 Antwerpen.
Reservations: Easy to book; aim for one to two weeks ahead for weekends. Dress: Smart casual fits the contemporary but relaxed room. Budget: Price range is not confirmed in available data, but the contemporary positioning and wine list recognition suggest a mid-to-upper mid range spend; budget accordingly and verify current pricing directly with the restaurant. Groups: Contact the restaurant directly for group bookings, as specific capacity data is not confirmed.
If Jerom appeals to you but you are travelling more widely through Belgium, comparable ambition in different registers can be found at Boury in Roeselare, Hof van Cleve in Kruishoutem, and Willem Hiele in Oudenburg, each operating at a higher accolade tier but sharing a commitment to produce-led cooking. Within Antwerp specifically, DIM Dining offers a very different register (Japanese, Asian) at a similar price tier, while Bistrot du Nord is the practical choice if you want something more approachable and French-inflected without the commitment of a longer tasting menu format. For Brussels visitors making a day trip, Bozar Restaurant operates in a culturally similar register. Jerom's specific value is the plant-based technical depth, which none of the obvious Antwerp comparators replicate at this level.
Explore more options across the city with our full Antwerp restaurants guide, or extend your planning with our Antwerp hotels guide, bars guide, wineries guide, and experiences guide.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Jerom | Star Wine List (2026); Yes, we were positively surprised! Chef Filip De Pauw has the plant-based cuisine mastered. So at our request, we got to taste some perfectly elaborated vegetable dishes. More should be done with this! This restaurant radiates a cosy and contemporary atmosphere which deserves its place in Antwerp more than ever. Gogo Filip! | Easy | — | |
| Hertog Jan at Botanic | Modern Flemish, Creative | Michelin 2 Star | Unknown | — |
| 't Fornuis | European-Flemish, Classic Cuisine | Michelin 1 Star | Unknown | — |
| Bistrot du Nord | French, Traditional Cuisine | Michelin 1 Star | Unknown | — |
| DIM Dining | Japanese, Asian | Michelin 1 Star | Unknown | — |
| Dôme | Modern French, Classic French | Michelin 1 Star | Unknown | — |
Key differences to consider before you reserve.
Jerom's kitchen is built around vegetable cookery, so plant-based and vegetarian diners are in the right place. The Star Wine List citation specifically called out Chef Filip De Pauw's command of plant-based cuisine, suggesting the kitchen takes it seriously rather than treating it as an afterthought. If you have additional restrictions beyond plant-based, check the venue's official channels before booking to confirm.
The Star Wine List described Jerom as having a cosy and contemporary atmosphere, which points toward relaxed but considered dressing. Think neat casual rather than formal: you are unlikely to feel out of place in smart everyday clothes, but arriving in beachwear would jar with the room's tone.
Go for the vegetable dishes. The Star Wine List judges noted Chef Filip De Pauw has plant-based cuisine mastered and specifically requested vegetable dishes when visiting, describing them as perfectly elaborated. That is the strongest signal about where the kitchen's confidence sits, so lean into it rather than defaulting to anything else on the menu.
Yes, with the right expectations. The Star Wine List called Jerom's atmosphere cosy and contemporary, which suits an intimate dinner over a large celebratory gathering. If you want a plant-forward meal with genuine kitchen craft behind it, Jerom delivers a credible occasion. For a more formal Belgian fine-dining celebration, Hertog Jan at Botanic operates at a different register.
Pearl rates Jerom as easy to book, so you are unlikely to need weeks of lead time. Confirming availability a week out is sensible, particularly for weekend evenings. Antwerp's restaurant scene is active enough that leaving it to the day carries some risk, but this is not a hard-to-get reservation by Belgian fine dining standards.
Nothing in the available information confirms specific group capacity at Graaf van Egmontstraat 39A, so check the venue's official channels if you are planning a table of six or more. The cosy atmosphere noted by Star Wine List suggests an intimate room, which can mean limited flexibility for larger parties.
A cosy, contemporary room with serious vegetable cooking is generally a good environment for solo diners who want to eat well without formality. Pearl rates Jerom as accessible to book, which removes the anxiety of securing a single seat. If a counter or bar seating option matters to you, check directly with the restaurant when reserving.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
