Restaurant in Edegem, Belgium
Vegetable-forward creative cooking, easier to book than peers.
Stable earns the €€€€ ask with Michelin Plate-recognised creative cooking and a converted stable setting that delivers on special-occasion atmosphere. The vegetable-forward kitchen and seasonally driven menu give it a distinct angle in the Antwerp area. Booking is straightforward, making it the clearest choice for a serious dinner in Edegem without the competition for tables you face at Zilte or Boury.
At the €€€€ price point, Stable earns its place on the shortlist for a serious dinner in the Antwerp area. The Michelin Plate recognition (2024) signals technical competence without the full ceremony of a starred room, which makes it an interesting choice if you want cooking that takes itself seriously but not an evening that does. For a special occasion in Edegem, this is the clearest creative-cuisine option available locally, and the combination of a historic stable conversion and considered plating gives the meal a shape that works for celebrations, anniversary dinners, or a client meal where you want the setting to do some of the talking.
Stable occupies the converted stables of Hof Ter Linden, and the architecture earns its keep. The bones of the original building, worn stone and structural timber, sit alongside a designer interior that reads as intentionally styled rather than accidentally atmospheric. It is a pairing that suits special-occasion dining: there is enough history in the room to feel like somewhere, and enough contemporary finish to avoid feeling like a museum piece. The kitchen's approach is creative, and the awards text makes a specific point of calling out the vegetable programme: Chef Njegos Kalicanin's vegetable dishes are cited as a reason to visit in their own right, not as an afterthought to a protein-forward menu. For guests who track the garden-to-table current running through Belgian fine dining, that is a meaningful signal. The venue's awards text references a vegetable garden supplying vegetables, herbs, fruit and flowers, and a kitchen that follows seasonal rhythm closely. Right now, in the current season, that translates to dishes built around what is coming out of the ground, which shapes the menu more directly than in kitchens working from a fixed card. If you are booking now, expect the menu to reflect what the season is producing rather than a static list.
Belgian creative fine dining at this price tier tends to anchor around protein, and a kitchen that gives vegetables equal technical attention is a narrower field. If vegetable-led creative cooking matters to you, Stable is a more considered choice than most of its regional peers. If you are comparing against Zilte in Antwerp for a big-occasion dinner, Zilte carries more prestige and a harder booking process; Stable is the more accessible room and a plausible alternative for guests who want the creative-cuisine register without the full production. For context on the Belgian creative end of the market, Hof van Cleve in Kruishoutem and Boury in Roeselare both operate at a higher recognition tier; Stable sits below those rooms on credential weight but above the generic brasserie tier, which is exactly where the Michelin Plate positions it.
The converted-stable format, with its defined architectural volumes and segmented spaces, tends to suit private or semi-private dining better than an open-plan room would. If you are planning a group celebration, a business dinner where the table needs privacy, or a milestone event that benefits from a self-contained space, the structure of the building works in your favour. The awards description references a space with a strong sense of distinct character, and that character reads better as a private or enclosed setting than as a background room. No specific private-dining capacity data is available in our records, so contact the restaurant directly to confirm current group options before building an event around it. That said, the combination of historic architecture, designer interior, and a kitchen producing award-recognised creative cooking makes it a more considered group-dinner venue than most of what Edegem offers at this price point. For comparison, if you are evaluating private dining options across Antwerp-area creative restaurants, Castor in Beveren and De Jonkman in Sint-Kruis are the peer venues worth putting on the list before making a final call. See also Cuchara in Lommel and Willem Hiele in Oudenburg for creative Belgian cooking at comparable ambition levels. For other creative fine dining in Belgium, Bartholomeus in Heist and d'Eugénie à Emilie in Baudour are worth knowing about. If you are looking at the Paris end of the creative-cuisine spectrum, Arpège and Alléno Paris au Pavillon Ledoyen represent the international tier for comparison.
Reservations: Booking difficulty is rated Easy, which means you are unlikely to need weeks of lead time, but for a Saturday or a specific occasion date, book ahead rather than assuming walk-in availability. Budget: €€€€ tier; specific per-head pricing is not confirmed in our records, so treat this as a high-end dinner spend and verify current menu pricing directly. Dress: No formal dress code is confirmed, but the setting and price point suggest smart casual as the sensible floor. Address: Drie Eikenstraat 1, 2650 Edegem, Belgium. Google rating: 4.8 from 193 reviews, which is a high-confidence signal at that sample size. Awards: Michelin Plate (2024).
For a broader view of what Edegem offers, see our full Edegem restaurants guide, our full Edegem hotels guide, our full Edegem bars guide, our full Edegem wineries guide, and our full Edegem experiences guide. If you are also considering dinner at La Rosa in Edegem, it is worth comparing both before committing. For a Brussels reference point, Bozar Restaurant in Brussels operates in a similar creative register at a comparable price tier.
Book Stable if you want creative cooking with genuine vegetable ambition, a setting that fits a special occasion, and a room that is easier to get into than the Antwerp starred competition. The Michelin Plate and a 4.8 Google rating from nearly 200 covers give you reasonable confidence in consistency. It is not the highest-credential room in the region, but it is the right call for an Edegem special-occasion dinner where you want design, seasonal cooking, and a sense of occasion without the full starred-restaurant commitment.
Yes, it is well-suited to it. The converted stable architecture, designer interior, and Michelin Plate-recognised creative cooking give the evening a structure that works for celebrations, anniversaries, or business dinners. At €€€€, you are spending at a level where the occasion should feel deliberate, and Stable delivers the setting and kitchen quality to match. If you want a higher-prestige room for a landmark event, Zilte in Antwerp carries more credential weight, but Stable is the more relaxed booking and a genuinely considered choice for Edegem.
Based on the Michelin Plate recognition and a 4.8 Google score from 193 reviews, the kitchen performs at a level that justifies the €€€€ spend. The vegetable-forward creative approach is noted specifically in the awards text as a strength, which suggests the tasting format, if offered, plays to the kitchen's actual competence rather than just filling covers. Specific menu formats and pricing are not confirmed in our records; verify directly before booking. If you are weighing it against a comparable tasting experience, Castor in Beveren and De Jonkman in Sint-Kruis are the peer comparisons to run.
At €€€€ with a Michelin Plate and a 4.8 Google rating, the value case is solid for creative fine dining in Edegem. You are not paying for Michelin stars, so if credential prestige is the priority, you will get more recognition-weight at Zilte or Boury. But if the combination of seasonal creative cooking, a characterful room, and a booking that does not require a month of planning is what you need, Stable returns good value for the price tier.
The awards text is specific: the vegetable dishes are a standout, and the kitchen is noted for bringing them with technical precision and good flavour. If vegetable-led courses are on the menu when you visit, order them. Beyond that, specific current dishes are not confirmed in our records, and the seasonal approach means the menu will change with what the garden is producing. Ask the front-of-house what is coming out of the kitchen's own vegetable garden that week; that is likely to be the most current answer.
Expect a creative kitchen with a genuine commitment to vegetables and seasonality, housed in a converted stable that has more architectural character than a standard restaurant room. The Michelin Plate (2024) sets the quality expectation: serious cooking without the full ceremony of a starred room. Booking is rated Easy, so you are not fighting for a table the way you would at Zilte or Boury. Smart casual dress is a sensible assumption at this price point. Arrive knowing that the menu will reflect the current season, so flexibility on what you eat serves you better than arriving with a fixed idea.
Within Edegem, La Rosa is the immediate local alternative to compare. For the same creative Belgian fine-dining register at a higher prestige level, Zilte in Antwerp is the step up. Castor in Beveren and De Jonkman in Sint-Kruis are comparable in ambition and price. If you want to stay in Edegem and explore what else the area offers, see our full Edegem restaurants guide.
Nothing in the available data rules it out, and a creative fine-dining room with a strong architectural character can work well for a solo dinner if the format suits you. At €€€€, solo dining here is a deliberate spend rather than a casual one. If the kitchen operates a counter or bar seating, that would be the leading solo position; contact the restaurant to confirm current seating options. For solo diners who want a more convivial counter format, omakase-style restaurants or open-kitchen setups tend to serve solo guests more naturally than a table-service room.
No formal dress code is confirmed in our records. At the €€€€ price tier in a Michelin Plate-recognised room with a designer interior, smart casual is the practical floor: no jeans and trainers, but a jacket is not required unless you prefer it. If you are booking for a special occasion or group event, erring toward business casual or evening smart will fit the room's character.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Stable | It has got something, this somewhat dark but stylish restaurant Stable in Edegem. But it is not only the place that appeals, the dishes of Chef Njegos Kalicanin also. As a vegetable fan, you have choice. And the chef also knows how to bring the vegetable dishes perfectly and tastefully. A restaurant to follow for sure…; With its own vegetable garden in which vegetables, herbs, fruit and flowers are grown, Chef's Table follows the rhythm of the seasons. Cook Dimitri Van Berlo starts every day picking vegetables and herbs that he generously uses in his dishes. A good example is a preparation of skrei, with sea cabbage, spaghetti of leeks and chips of salsify. He sells the surplus of vegetables and herbs in his deli counter opposite the restaurant.; Enter the stables of Hof Ter Linden and discover a mysterious world of cosy authenticity. The historic character of the edifice provides a perfect foil to the classy designer interior. The food also combines tradition and modernity in dishes that fascinate, strewn with international floral inspirations and creative touches.; Michelin Plate (2024) | €€€€ | — |
| Boury | Michelin 3 Star | €€€€ | — |
| Comme chez Soi | Michelin 1 Star, World's 50 Best | €€€€ | — |
| Castor | Michelin 2 Star | €€€€ | — |
| Cuchara | Michelin 2 Star | €€€€ | — |
| De Jonkman | Michelin 2 Star | €€€€ | — |
A quick look at how Stable measures up.
It can work, but Stable's converted-stable architecture and special-occasion positioning make it a stronger fit for two or more. The €€€€ price point means solo diners are committing a meaningful sum for a format that tends to reward shared progression through a menu. If solo fine dining is your habit, it's a viable choice, but the room feels calibrated for couples and small groups.
For creative cooking in the broader Antwerp area, Castor and Cuchara are worth comparing at lower or similar price points. If you want to step up in formality and prestige, Boury in Roeselare or Comme chez Soi in Brussels carry deeper track records. Stable's case is its combination of a Michelin Plate, an accessible booking window, and a setting that suits a special occasion without requiring the planning effort of a harder-to-reserve room.
Yes. The converted stables of Hof Ter Linden give the room genuine architectural character, which matters for occasion dining. The Michelin Plate (2024) confirms the kitchen is operating at a level that supports a celebratory meal. Booking is rated as relatively accessible, so you won't need to plan months out the way you would for a starred restaurant.
Specific dishes aren't documented in available data, but the kitchen's identity is built around vegetable-driven creative cooking with seasonal produce. If you eat vegetables, lean into whatever the kitchen is leading with seasonally rather than defaulting to protein-anchored dishes. The Michelin recognition is tied to that approach, so it's where the kitchen is at its sharpest.
At €€€€, you're in serious fine dining territory. The 2024 Michelin Plate signals the kitchen earns that spend on cooking quality alone, and the setting adds occasion value. If vegetable-forward creative cooking is a format you enjoy, the answer is yes. If you're expecting a protein-led classical progression, Stable may not be the right fit at this price.
The restaurant is inside the historic Hof Ter Linden estate in Edegem, so factor in that it's a destination outside central Antwerp. The kitchen leans heavily into vegetables and seasonal creativity rather than classical protein-led fine dining. Booking difficulty is rated accessible, which means a Saturday reservation a week or two out is realistic, but don't leave a specific date to chance.
At €€€€ with a 2024 Michelin Plate, Stable is priced in line with its peer group and delivers a distinctive enough identity — vegetable-forward creative cooking in a genuinely characterful room — to justify the spend for the right diner. It's a stronger value case than a generic fine dining room at the same price, weaker than a starred kitchen if technical prestige is your primary metric.
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