in Wommelgem, Belgium
Nestled in the peaceful surroundings of Wommelgem, just east of Antwerp, Komaf occupies the historic Schranshoeve, a beautifully restored farmhouse surrounded by greenery. The centuries-old property combines heritage and character with a refined contemporary atmosphere, creating a destination that feels far removed from the city’s bustle while remaining only a short drive away. The setting provides the perfect backdrop for a restaurant that is deeply personal to its founders, reflecting years of experience gathered across some of Europe’s most respected dining establishments.
At the helm is chef Anthony Stoop, whose career has taken him through renowned restaurants including De Pastorale, Vrijmoed, The Jane, Hofke van Bazel and Zilte. His professional journey later brought him to the south of France, where he became chef and co-owner of Restaurant Likoké. Together with his partner Julie Van Gool, who gained experience at acclaimed establishments such as De Librije in the Netherlands and Casa Del Maco in Spain, he returned to Belgium to create Komaf. Their combined international experience and shared vision are at the heart of the restaurant, which has quickly established itself as one of the most intriguing fine dining destinations in the Antwerp region.
The meal began with a playful series of appetisers that immediately showcased the kitchen’s approach to flavour combinations. A puffed carrot amuse featuring sambal and mango compote leaned towards freshness and sweetness rather than spice, while a preparation of Gambero Rosso delivered delicate and refined flavours, even if the signature prawn itself remained somewhat understated. Among the opening bites, a warm beignet filled with Oud Groendal cheese from Roeselare, Iberico Bellota ham and finished with a few drops of 25-year-old balsamic vinegar stood out. The warmth of the cheese brought richness and depth, making it one of the most memorable opening moments of the meal.
The first courses demonstrated a strong sense of creativity and balance. A dish built around salmon, lobster and calamansi proved to be an absolute highlight. The use of a calamansi sorbet slice added both originality and freshness, while freshly grated smoked pumpkin, finished tableside, enhanced the experience with an aromatic dimension. It was a dish that appealed not only to the palate but also to the eye and the nose, and it may well become one of my favourite starters of the year.
The turbot course was another standout, with the combination of vin jaune and fish working particularly well together. Later in the menu, beef was paired with smoked eel, a thoughtful addition that contributed an extra layer of flavour without ever overpowering the main ingredient. The dessert, centred around berries sourced from a local picking garden, continued the theme of well-considered combinations and seasonal ingredients.
Throughout the menu, what became most apparent was Anthony Stoop’s talent for taking familiar flavours and bringing them together in unexpected ways. Rather than relying on unusual ingredients or theatrical presentations, he demonstrates a remarkable ability to create originality through combinations that feel both surprising and entirely natural. It is this approach, combined with the unique setting of the Schranshoeve and the experience shared by Anthony Stoop and Julie Van Gool, that makes Komaf such a compelling destination for fine dining enthusiasts.
Chef: Anthony Stoop
Date of visit: October 23rd 2026
Website: https://restaurantkomaf.be/
Michelin: 1 star
Gault & Millau: 15.5
