Viki Geunes

“Flavors and impressions come at you from all sides here,” explains three-star chef Viki Geunes. He is referring to the unique location of his restaurant Zilte, on the top floor of the MAS museum. The tower of red brick and curved glass walls rises above Antwerp. Visitors stepping out of the elevator can’t help but hold their breath for a moment. Here, the city lies at your feet.

A kitchen Always in motion

Through one window, you can see cargo ships sailing past on the River Scheldt. If you turn around, and you get a breathtaking view of the old city. On the other side, the harbor lights shimmer in the distance. “I feel the constant movement all around me,” says Viki. “And I love that. I’m always trying new things. I keep what suits me and let go of the rest. That’s how both my identity and my cuisine keep evolving.” ‘What you do well today, you can do better tomorrow’ is a motto he often repeats. To make that happen, you need a healthydose of discipline. The chef is clearly not one to rest on his laurels. “I just really enjoy my job. It gives me energy.”

Bold flavour

In his kitchen, the ingredients come first. "I always cook with the utmost respect for the ingredients. For example, I like to use turbot, a prized North Sea fish. I combine it with delicate vegetables, such as baby fennel or baby turnips, which I grill, roast or confit., and fill with different preparations. Think of a delicate salad of clams or small whelks. This is served with a jus lifted with verbena and lemon balm." Vegetables play an important role in Geunes' kitchen. Since opening his restaurant in Antwerp, he has always offered a fully vegetarian menu. ‘The luxury lies in the quality of the vegetables. A tiny head of lettuce grown in open soil has such an intense flavor. Finding the right farmer is a crucial part of my work.’

Portrait of a chef in a white jacket, arms crossed, looking to the side against a bright background.

Pieter D'Hoop,Pieter_D_Hoop

Family business

For years, Viki has formed a tandem with his wife Viviane Plaquet, who creates a warm atmosphere in the dining room. In 2020, their daughter Gitte joined the business. “It gives me real peace of mind to be a family business. We can communicate without many words and trust each other 100%.” At Zilte, the experience goes beyond the cuisine. “We want everyone to feel completely comfortable. In practice, that means we don’t have a fixed wine pairing. Guests decide in the moment what and how much they’d like to drink. If we feel a guest isn’t excited about the desserts, I’m happy to create something tailored for them.”

"Ik probeer dingen uit, wat bij me past neem ik mee. De rest laat ik weer los. Zo is mijn identiteit en die van mijn keuken voortdurend in beweging."

Cooking with international chefs

As a self-taught chef, Geunes has a unique profile at the highest level of gastronomy. “I studied industrial engineering. During my final year, I dropped out to focus entirely on cooking. I've always loved cooking; my mother taught me the basics in her kitchen. After that, a lot of discipline, hard work, and a rock-solid team helped Zilte earn three Michelin stars.” But the chef isn't stopping there. “I have a cosmopolitan outlook and enjoy inviting international chefs to Antwerp. At Zilte, I have cooked with chefs such as Dominique Crenn from Atelier Crenn*** in San Francisco and Eric Vildgaard from Jordnær*** in Copenhagen. This exchange of ideas inspires me enormously and often leads to new friendships.”

Visit the website of Zilte in Antwerp

Chef in a white uniform stands with arms crossed in front of a large window.

Pieter D'Hoop,Pieter_D_Hoop

Ambassador of GOESTING

Viki Geunes

Viki Geunes

A kitchen Always in motion

Bold flavour

Family business

Cooking with international chefs

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