Michaël Rewers en Caroline Stasseyn

When the couple decided to open their own restaurant, they deliberately looked for a building with character, a place with history. They found that location in Antwerp North, a neighborhood once shaped by maritime trade and commerce. “Everything in this building was hidden behind drywall and carpet,” they say. “But underneath was a beautiful old building.” They uncovered original features and paired them with flea market finds, the perfect cast-iron radiators, and custom lampshades. Everything had to feel right before they opened the doors, even if that meant the  renovations took a year longer than planned. 

Classic cuisine 
 

Both are steeped in the craft, Caroline in the dining room, Michaël in the kitchen. Both have been working continuously in restaurants and brasseries since their teenage years. They met at ‘De Veehandel’, an iconic establishment near the old Antwerp slaughterhouses. Michaël then apprenticed with chefs such as Johan Segers of Het Fornuis*, Marc Paesbrugghe of Sir Anthony van Dijk**, and Philippe Grootaert of Le Petit Zinc*. Choosing classic cuisine in an à la carte format came naturally to both of them. On the menu: dishes that you can hardly find anywhere else. Culinary heritage in the form of calf's brains with tartar sauce, chicken liver terrine with black pudding, grilled veal kidneys with Stroganoff sauce, or fried liver with onions. “Although it's a misconception that we only serve organ meats,” says Caroline. “Other classics from French-Belgian cuisine also feature on the menu. We are known for our shrimp croquettes, for which customers drive from the coast to Antwerp.” 

Michaël sums up the menu as brasserie cuisine at the highest level. The restaurant has held a Michelin star for ten years now. “It hasn't changed the way I cook. The difference is that we get more international guests, and the tables fill up even faster.” 

Looking to the future, Caroline and Michaël want to continue in the same vein. Staying the course, delivering the same quality every day and making no concessions. That requires discipline and hard work, because perseverance is less obvious than it seems. Honoring culinary heritage, that’s the essence of Bistrot Du Nord.