ZIlte Restaurant Receives a 2025 GLOBAL RECOGNITION AWARD
Receiving a 2025 Global Recognition Award, Zilte affirms its standing within international fine dining by harmonizing engineering precision with culinary artistry. Upon entering, guests are presented with dishes such as Norwegian langoustine accompanied by sea urchin tempura, each plate demonstrating technical skill and sensitivity to ingredient quality. The restaurant’s analytical approach—rooted in Chef Viki Geunes’ engineering background—has brought a distinctive structure to the kitchen, where every detail is measured to highlight seasonal flavors and sustainable sourcing.
Zero-waste kitchen practices, including transforming fish bones into umami-rich garum or kelp into smoked tea, exemplify Zilte’s commitment to refinement and responsibility. The culinary team consistently adapts its tasting menus, promptly anticipating dietary adjustments and special requests. This focus on thoughtful innovation has established Zilte as a dining destination that balances tradition and progress, an accomplishment underscored by a 2025 Global Recognition Award.
Service Approach and Sommelier Program
The family-led front-of-house at Zilte ensures that each step of service—from a welcome glass of champagne to the thoughtful pacing of each course—reflects attention to detail and genuine hospitality. Sommelier Aaron Moeraert provides recommendations based on guest preferences rather than predetermined pairings, a method regularly acknowledged by guests who remark, “The staff seemed to know what I wanted before I did myself.” It is a measured, professional atmosphere where comfort is always considered.
Modern reservation platforms allow for a seamless booking experience, while the staff’s in-depth menu and wine knowledge enhance guest confidence in every selection. Private dining with panoramic city vistas, as well as attention to accessibility, complete the experience. This methodical approach makes the service at Zilte approachable yet sophisticated, reinforcing the restaurant’s award-winning status.
Culinary Leadership and Team Collaboration
Chef Viki Geunes’ journey from industrial engineer to Michelin-acclaimed chef shapes the entire restaurant’s philosophy. The team’s collective skill covers research into new ingredient combinations and the careful management of seasonal offerings, contributing to a consistently high execution level. Sustainability commitments are evident not just in ingredient choice, but in operational details—highlighting partnerships with local producers and continuous development of new preparations.
The kitchen brigade coordinates closely to ensure that every plate honors provenance while embracing contemporary culinary methods. Through ongoing education, ingredient research, and transparent storytelling in their menu design, the staff maintains the discipline required to meet international expectations, as highlighted by the 2025 Global Recognition Award.
Atmosphere, Identity, and Narrative
Zilte’s dining room—set high above the city within the MAS Museum—offers guests sweeping views across Antwerp. At the same time, understated woodwork and neutral tones create a calm backdrop for the culinary presentation. Small touches, like jazz from the chef’s record player, provide a sense of place and personality, fostering an environment that blends Belgian culture with a global outlook.
Menus connect local heritage with a forward-looking mindset, encouraging dialogue between guests and the culinary team. Diners encounter technical skill, carefully chosen ingredients, and brief moments of education and insight from staff. By seamlessly incorporating tradition, hospitality, and considered technique, Zilte’s recognition with a 2025 Global Recognition Award affirms its reputation as a leader for those seeking a genuinely thoughtful gastronomic journey.
Located on the ninth floor of Antwerp’s MAS Museum, Zilte offers panoramic city and marina views through floor-to-ceiling windows, creating a visually striking dining environment.
The interior design features natural wood and earthy tones, providing a warm and tranquil setting that complements the restaurant’s maritime culinary focus.
Intimate ambiance is enhanced by subtle jazz music from a vintage record player, paired with careful attention to acoustics and lighting for guest comfort.
A family-led front-of-house team—including Chef Viki Geunes’ wife and daughter—ensures seamless, personalized service.
Wine recommendations are provided individually by the sommelier, with staff recognized for anticipating guest preferences and professionally managing dietary requests.
Online reservation platforms, accessibility support, and curated private-dining options contribute to an exceptional overall hospitality experience.
Dishes highlight premium seasonal ingredients, such as Norwegian langoustines and Alba truffles, sourced through exclusive local partnerships and sustainable practices.
The kitchen employs analytical precision in cooking methods, utilizing techniques like low-temperature aging and flavor-enhancing fermentations.
Culinary philosophy centers on balance and depth, with tasting menus and à la carte options presenting both classic and contemporary interpretations of Belgian cuisine.
Guests begin their experience in the lounge with champagne and amuse-bouches, before transitioning to the main dining room for the full meal.
Viewing the open kitchen provides an interactive element, allowing diners to observe preparation and presentation firsthand.
The restaurant frequently integrates educational moments, such as the chef explaining dish sourcing or the sommelier sharing stories behind unique wines.
The kitchen brigade and front-of-house staff maintain discipline through ongoing education, ingredient research, and transparent menu storytelling.
Staff consistently adapt tasting menus to accommodate dietary needs and special requests, with precise coordination between kitchen and service teams.
Zilte’s operational standards are reflected in its international industry awards, including three Michelin stars and the 2025 Global Recognition Award.
Zilte implements zero-waste practices, repurposing kitchen byproducts (e.g., fish bones for garum, kelp for smoked tea) to reduce environmental impact.
Ingredients are prioritized from local farmers and North Sea fishermen, supporting nearby communities and reducing supply chain distances.
The restaurant’s commitment to sustainability extends to ethical sourcing and a continuous focus on responsible culinary innovations.
Location
Hanzestedenplaats 5, 2000 Antwerpen, Belgium
RESTAURANT INFORMATION
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Industry |
Restaurants/Fine Dining |
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Location |
Antwerpen, Belgium |
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Year Founded |
1996 |
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Company Size |
10 – 19 employees |
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Website |
