in Antwerpen – Belgium
A Personal Cuisine with Precision, Restraint and Quiet Confidence
Restaurant Nebo is located on Panamarenkoplein in Antwerp’s Nieuw Zuid district, a neighbourhood shaped by contemporary architecture, outward‑looking urban design and a steadily growing concentration of high‑end dining addresses. The area feels deliberate and modern, yet remains closely connected to the historic heart of the city. Nebo mirrors this balance. From the outside, the restaurant is understated, blending calmly into its surroundings rather than announcing itself with overt gestures or visual drama.
At the helm stands chef Dimitri de Koninck, whose culinary path is deeply rooted in family history. The name Nebo — meaning “sky” in Croatian — alludes discreetly to La Luna, the Michelin‑starred restaurant led by his father. Growing up in that environment inevitably shaped his understanding of hospitality and craftsmanship. Before opening Nebo, de Koninck refined his technical foundation in demanding, high‑level kitchens where discipline, structure and precision were paramount. Those experiences now inform a cuisine that feels mature and intentional, yet clearly personal.
Nebo opened in 2021 as an independent project rather than the continuation of an existing institution. Since then, de Koninck has remained closely involved in its daily evolution, allowing the restaurant to mature organically. Several refinements to both the space and the concept reflect a hands‑on approach and a clear willingness to reassess and fine‑tune details as the restaurant develops its identity.
The dining room experience is shaped in equal measure by Michelle Gielens, de Koninck’s partner, who oversees front of house and the wine programme. Her presence brings balance to the experience, reinforcing Nebo as a collaborative venture rather than a chef‑centric showcase. Kitchen and dining room evolve in parallel, resulting in a rhythm that feels calm, attentive and carefully calibrated.
The Menu Experience
After a warm welcome in the striking interior — elegantly styled and accented with artworks by Nils Verkaeren — the meal begins with a series of refined amuses that immediately set the tone. A small tartelette filled with ocean beef and quail egg, finished with Kaluga caviar, displays restraint and finesse. This is followed by a velouté of asparagus with North Sea shrimp, and a fresh preparation of beetroot paired with ajo blanco. Each amuse is clear in flavour and purpose, offering complexity without excess.
The first course features a tartare of scallop from Dieppe, combined with smoked eel and shio koji, generously finished with Kaluga caviar (with the N25 available as a supplement). The dish balances softness, salinity and umami with impressive precision, allowing the quality of the raw product to remain at the forefront.
What follows is one of Nebo’s signature presentations: bluefin tuna in two preparations. Asian influences are clear but well‑judged, with the addition of sea urchin providing both depth and creaminess. The two interpretations are distinct yet complementary, showcasing not only outstanding quality of the tuna but also a generous portion size that feels both confident and considered.
Next comes wild turbot, accompanied by lightly pickled grapes and a beurre blanc built on sake and razor clams. The sauce introduces subtle aromatic notes without overwhelming the fish. The sequence continues with Danish langoustine, lacquered with miso and gently paired with apple, a dish that captures Nebo’s strength in layering flavours while maintaining clarity.
The main course centres on suckling pig, served with green asparagus, morel mushrooms and a delicate pea cream. The combination leans towards comfort and earthiness, yet remains elegant in execution, bringing the savoury arc of the menu to a composed conclusion.
Dessert opens refreshingly with Greek yoghurt ice cream, pistachio and rhubarb, before moving into a richer finale of chocolate, hazelnut and pear. The progression feels natural rather than formulaic. Coffee is accompanied by thoughtful mignardises, closing the experience on a calm, polished note.
Service and Pairings
Particular attention deserves to be paid to the restaurant’s handling of alcohol intolerance. Rather than offering a standard non‑alcoholic alternative, the team actively searched for fitting options within the alcohol‑free assortment and was willing to deviate from their usual pairings. Especially notable was the use of tea‑based elements without introducing the typical bitterness that often accompanies such drinks — a detail that reflects both technical understanding and genuine care.
Final Thoughts
Nebo presents itself not as a statement restaurant, but as a quietly confident one. The cuisine is precise, layered and restrained, guided by classical foundations yet open to subtle global influences. Combined with attentive service and a thoughtful approach to the overall experience, Nebo positions itself as a compelling address within Antwerp’s evolving fine‑dining landscape — a restaurant that continues to refine its voice rather than rush to define it.
Chef: Dimitri de Koninck
Date of visit: May 5th 2026
Website: https://www.restaurantnebo.be
Michelin: 1 star
Gault & Millau: 16.5
