Restaurant in Antwerp, Belgium
Solo-chef precision. Book it for seafood.
Misera holds a Michelin star in back-to-back years (2024, 2025) and ranks #439 in OAD's Classical Europe list for 2025. Chef Nicolas Misera runs a focused, seafood-led tasting menu from his own kitchen in Antwerp's 2000 district. Book three to four weeks out minimum — tables go fast, and the seasonal seafood program is at its widest from spring through early autumn.
Getting a table at Misera is genuinely difficult, and that difficulty is earned. Nicolas Misera holds a Michelin star — awarded in both 2024 and 2025 — and an Opinionated About Dining Classical ranking of #439 in Europe for 2025. In a city where ambitious cooking is common, Misera sits in a small tier of restaurants where the quality of the raw ingredient , particularly seafood , drives every decision on the plate. Book early, expect to plan around the restaurant's schedule, and treat it as the main event of your Antwerp trip rather than a spontaneous dinner choice.
Misera occupies a deliberate position in Antwerp's fine dining scene. This is Nicolas Misera cooking with his own team, on his own terms, at Michel de Braeystraat 18 in the 2000 district. The room reads as modern and considered , clean lines, a setting that puts visual focus on the plate rather than competing with it. For a first-timer, that restraint in the dining room is itself informative: this is a kitchen-first restaurant, and the experience is shaped by what arrives in front of you rather than by theatrical production.
The cooking is rooted in the sea. Misera's background in Cadzand , a coastal stretch in the Netherlands known for serious product-driven kitchens , runs through the food here. What that means practically is that the quality of fish and seafood is the thing to pay attention to. Vegetables play a secondary role in the current format, functioning as supporting structure rather than co-leads. If you are booking primarily as a vegetable-forward diner, that is worth knowing before you commit.
The seasonal angle matters here more than at most Antwerp tables in this price range. Because the kitchen's identity is so closely tied to sea produce, the menu shifts meaningfully with the seasons. Spring and early summer bring lighter preparations and a wider range of shellfish options as North Sea catches shift. Autumn tends to favour denser, more unctuous seafood and richer reductions. If you have flexibility on timing, visiting during the North Sea fishing season's peak , broadly spring through early autumn , gives you the leading chance of experiencing the menu at its most expressive. A first visit in the depths of winter is not wasted, but the seasonal palette will be narrower.
For a first-timer, the most important thing to understand is that this is tasting-menu territory at €€€€ pricing. You are not choosing individual dishes; you are handing the kitchen a degree of creative control and trusting the direction. That is the right format for what Misera is doing, and it works. The Google rating of 4.7 across 89 reviews reflects a consistent experience rather than outlier highs and lows, which is reassuring at this price point. The absence of theatrical excess in the room means the experience lives or dies by the food, and on that measure the Michelin recognition since 2024 provides meaningful external validation.
If you are comparing this to other Antwerp options in the same price tier, Misera is the most seafood-focused of the group. Zilte sits at the leading of the city's creative cooking hierarchy with multiple Michelin stars and a more elaborate production, but it is a different kind of commitment , bigger and more theatrical. Kommilfoo offers a more relaxed register at the same price tier. Misera sits between those poles: technically serious, focused, and quieter in format than Zilte, but more concentrated in ambition than a comfortable neighbourhood fine-dining room.
For context within the broader Belgian fine dining picture, the approach here shares sensibility with Willem Hiele in Oudenburg and Bartholomeus in Heist , coastal, product-driven kitchens where the sea dominates the menu logic. If you have visited either and found that mode satisfying, Misera should be on your list. If you want the full sweep of what Belgian creative cooking looks like, Hof van Cleve or Boury in Roeselare provide useful reference points in the same country. For Creative French at a similar level elsewhere in Europe, Restaurant Haerlin in Hamburg and Atelier in Munich are broadly comparable in ambition and format.
The short version: if you want the most ingredient-focused, sea-led tasting experience currently holding a Michelin star in Antwerp, Misera is the correct booking. Book at least three to four weeks in advance , likely more for weekend tables , and build the rest of your evening around it. For more on where to drink before or after, see our Antwerp bars guide. For where to stay, our Antwerp hotels guide has options at multiple price points near the 2000 district.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Misera | Creative French | €€€€ | Hard |
| Hertog Jan at Botanic | Modern Flemish, Creative | €€€€ | Unknown |
| 't Fornuis | European-Flemish, Classic Cuisine | €€€€ | Unknown |
| Bistrot du Nord | French, Traditional Cuisine | €€€ | Unknown |
| DIM Dining | Japanese, Asian | €€€€ | Unknown |
| Dôme | Modern French, Classic French | €€€€ | Unknown |
Key differences to consider before you reserve.
't Fornuis is the go-to if you want a warmer, more classical Belgian experience at a similar price point. Dôme is worth considering for elegant French-leaning cooking with a slightly more accessible booking window. If you want to stay in the Michelin-starred tier but prefer a broader tasting format, Hertog Jan at Botanic operates at a higher price and ambition level and is worth the step up for a serious occasion.
This is Nicolas Misera cooking with his own team after establishing his reputation in Cadzand — the kitchen runs lean and the focus is firmly on the sea, so expect seafood to anchor the menu. It holds a Michelin star (awarded in both 2024 and 2025) and ranks #439 on Opinionated About Dining's European classical list, which places it in credible but not rarefied territory. Booking is genuinely competitive, so plan ahead rather than testing your luck on short notice.
Misera's identity is product-driven and sea-focused, so dishes built around fish and shellfish are where the kitchen's strengths lie. Specific menu items are not publicly confirmed in advance, and the format likely shifts with what's available at the market level — treat this as a tasting-menu experience where you follow the kitchen rather than cherry-picking à la carte.
Misera sits at the €€€€ price range with a Michelin star and a modern, product-focused approach — the room signals considered dining rather than a formal ceremony. Polished but not black-tie is a reasonable read: think sharp casual to business casual. Overly casual dress would feel out of step with the price point and the kitchen's seriousness.
Yes, with one qualifier: this is a chef-driven, sea-forward experience, so it works best for occasions where both guests are on board with that format. The Michelin star and the focused, personal cooking style give the meal a sense of occasion without the stiffness of a grander institution. For a birthday or anniversary where the food matters more than the spectacle, it's a strong call.
At €€€€, Misera delivers Michelin-starred cooking anchored in quality ingredients and a coherent sea-focused vision — the Opinionated About Dining ranking (#439 in Europe, 2025) confirms it's respected outside the Michelin bubble too. The main caveat flagged in trade coverage is that vegetables play a supporting role, so if balance across the plate matters to you, that's worth knowing. Compared to Hertog Jan at Botanic, which costs more and operates at a higher level of complexity, Misera offers a more focused and arguably more personal experience for the price.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
