Brasserie du Dôme

Brasserie du Dôme La Brasserie du Dôme, real Parisian brasserie in the heart of Antwerp by Michelin star Chef Frédéric Chabbert, his wife Evangeline and their fire team.

Some dishes never leave the menu, because you won’t let them. Cockles and pork belly with Piment d’Espelette is one of t...
09/09/2026

Some dishes never leave the menu, because you won’t let them. Cockles and pork belly with Piment d’Espelette is one of them.
Share them or keep them to yourself, have them as an aperitif with a good glass of white or as part of your dinner, it’s up to you.

We’re here from 6pm.

Brasserie tables aren’t made to impress. They’re made to last. You sit down for two.Sometimes you leave at six.
25/08/2026

Brasserie tables aren’t made to impress.
They’re made to last. You sit down for two.
Sometimes you leave at six.

Good ingredients, always. Then the work: here, it’s Chloé, our pastry Cheffe from De Aarde, and the plating done straigh...
26/07/2026

Good ingredients, always. Then the work: here, it’s Chloé, our pastry Cheffe from De Aarde, and the plating done straight in the brasserie’s kitchen.

A little delight of freshness.

Behind this bible of a wine list, there are references we love personally, bottles we'd actually open ourselves. Here ar...
21/07/2026

Behind this bible of a wine list, there are references we love personally, bottles we'd actually open ourselves.

Here are a few favourites I can only recommend.

The tomato might be the only fruit we agree to wait for.Because we know that before summer, it’s never quite itself.Then...
18/07/2026

The tomato might be the only fruit we agree to wait for.

Because we know that before summer, it’s never quite itself.

Then comes the moment when it no longer needs anything.

People often get brasserie food wrong.It’s not fixed, not heavy, not stuck in winter.It moves with the season, quietly.R...
23/04/2026

People often get brasserie food wrong.

It’s not fixed, not heavy, not stuck in winter.
It moves with the season, quietly.

Right now, it’s spring.
A real Niçoise, sharp and clear.
Asparagus from , nothing more than vinaigrette and almonds.
Pea soup, soft, fresh, almost nostalgic.
Roasted cod with artichokes, clean and precise.

This is what a brasserie is to me.

Food that feels right, right now.

Simple, but exact.
Fresh, without ever losing depth.

Come hungry.

Stolen shots (and memories) from a service in the kitchen with Maya and .restaurant team before the official opening.
17/04/2026

Stolen shots (and memories) from a service in the kitchen with Maya and .restaurant team before the official opening.

Adres

Grotehondstraat 2
Antwerp
2018

Website

Meldingen

Wees de eerste die het weet en laat ons u een e-mail sturen wanneer Brasserie du Dôme nieuws en promoties plaatst. Uw e-mailadres wordt niet voor andere doeleinden gebruikt en u kunt zich op elk gewenst moment afmelden.

Snelkoppelingen

Uitgelicht

Delen

Type