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Soixante.antwerp

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België
Antwerp
Soixante.antwerp

Contactgegevens, kaart en routebeschrijving, contactformulier, openingstijden, diensten, beoordelingen, foto's, video's en aankondigingen van Soixante.antwerp, Restaurant, guldenvliesstraat 60, Antwerp.

26/09/2026

FOCACCIA WINDOW IS BACK 🔥
Wednesday 30/09
12:00–15:00

🥪 CLASSIC
Cooked ham, fermented cucumber, honey & mustard

🌱 VEGGIE
Egg salad, pickled radishes & romaine lettuce

🇵🇱 SPECIAL — ZAPIEKANKA
Polish street food, focaccia edition:
duxelles, Grana Padano & your choice of ketchup or mayo.

Come hungry.
See you at the window. 🪟

09/09/2026

This Friday 11/09 we are doing a little test run from our window serving focaccia in two ways: veggie - €16, meat - €18

Come grab yours from 12:00 to 15:00 or until sold out!

See you there😉

06/09/2026

29 September - Soixante turns three.
And for this one, we’re bringing the story full circle.

Antonius Caviar is coming especially for the occasion, bringing their Osietra and Siberian Caviar to the table.

David Jesus - Portuguese chef, mentor, and one of the people who helped shape Jakub’s early years in the kitchen, joins us at Soixante.

Years ago, Jakub was the young intern in David’s kitchen at Belcanto⭐️⭐️
Tonight, they cook together at his own restaurant.

Portugal × Poland.
Mentor × student.
Then × now.

✨Antonius Caviar & Champagne on the house✨

Tasting Menu €150

01/09/2026

Tomato & onion, inspired by a classic Polish side dish. A memory of Polish summers, slightly twisted.

Unripe blackcurrants become capers. Young branches become oil. Herring brings the sea, while the tomato brings the sun.
Fat, salt, acidity and a touch of floral magic - all there to make the tomato sing a little louder.

Still here for now. But summer doesn’t wait.

Photo Marjorie Romeijn

16/08/2026

We love soups in Poland! They’re deeply rooted in our culinary heritage. One of the most iconic is chłodnik litewski, a cold beetroot soup traditionally made with buttermilk, fresh herbs such as dill and chives, and boiled egg.

For us, it’s always about finding a natural meeting point between the flavours Chef Jakub grew up with and the ingredients of our region. So we paired it with Oosterschelde lobster - the most local lobster we could get.

The dish is finished with salt-baked Chioggia beetroot, diced and added for texture and a little surprise - the colour is always a mystery after baking. Dill oil and a shiso dressing bring freshness, acidity and a subtle herbal note.

Plate Studio-Mattes
Photo Marjorie Romeijn

01/08/2026

Meet the man. The legend. Diogo. 💙

Diogo joined the team last September, and it honestly feels like he’s been part of the family for much longer. From day one, he brought incredible energy, experience, and a smile that made every service better. We clicked straight away.

Today is his last service.

Thank you for everything you’ve brought to Soixante: for your commitment, your passion, your hard work, and all the laughs we’ve shared.
Porto, you’re getting a diamond back.

Good luck with your next project. We’re already counting the days until we cook together again.

Once Soixante, forever Soixante.
💙

22/06/2026

Soixante on the pass - serving comforting Polish flavours, with a bit of fun using local and seasonal ingredients 🇵🇱🤝🇧🇪

02/06/2026

We’re incredibly proud to be part of the for the second year in a row.

A huge thank you to all our guests for your support and to our amazing team for making this possible. We’re grateful for how far we’ve come and excited to continue sharing our Polish roots and vision with you.

Step by step.

See you at the table 💙

05/04/2026

🔥 Save the date! 🔥 27 April 2026 - Jakub & Piotrek take over Soixante with a taste of Poland. Two chefs. One fire. Big Polish vibes.

For one day only, Piotrek is coming all the way from Warsaw to cook a Polish menu together (see photo 2).

Piotrek is the head chef at where everything is driven by open fire. Oysters, vegetables, fish, meat - nothing escapes the flame. Fire is at the core of his cooking.

So… what do you actually know about Polish cuisine?
Come through and let us surprise you.
🇵🇱

21/03/2026

Just a table full of flour, a bit of mess, pierogi getting folded one by one. As they simmer and rise, they become more than just dumplings - nothing fancy, just good food, good vibes, and a taste of home in every bite 🇵🇱💙

Video by

Adres

Guldenvliesstraat 60
Antwerp
2600

Website

facebook.com

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