Soixante

Name: Soixante
Address: Guldenvliesstraat 60, 2600 Antwerpen, Belgium, antwerpen, be

restaurant

0 stories

0 connections

Core concept and our values

Soixante is a restaurant rooted in warmth, simplicity, and the belief that a truly memorable meal is about far more than what arrives on the plate. Located on Guldenvliesstraat in Antwerp, the restaurant was built around a good food, good company, and hospitality that comes from the heart. The kitchen draws its soul from the culinary traditions that Head Chef Jakub Blogowski grew up with, bringing the comforting, grounded flavours of Polish cuisine to the heart of Antwerp.

Special offering and specialities

Chef Blogowski's approach to cooking is one of respectful reinvention — taking the dishes and flavours of his heritage and finding ways to surprise without losing what makes them resonate. A signature example is pierogi served with Polish caviar: a beloved classic elevated with an unexpected flourish that speaks to both tradition and playfulness. The kitchen cooks with the seasons, allowing local ingredients to shape what appears on the menu rather than the other way around. This means the menu is never static — it shifts and evolves in response to what producers are offering and what the season demands. Lunch is offered as a two- or three-course format, priced at 55 and 65 respectively, while dinner unfolds across five or six courses at 98 and 120 — a structure that allows the kitchen's craft to be experienced at its own considered pace.

Impact on the gastronomic ecosystem

Soixante occupies a meaningful place in Antwerp's gastronomic landscape — not through grand gestures, but through a consistent commitment to doing things properly. By grounding the menu in seasonal rhythms and local sourcing, the restaurant quietly champions the producers and growers who make that kind of cooking possible. The willingness to adapt — to let the harvest, rather than a fixed repertoire, guide the kitchen — reflects a broader understanding of what it means to cook responsibly and with integrity. Vegetarian menus are available on request, and the team is genuinely attentive to dietary needs, ensuring that the table is as inclusive as the welcome. In this way, Soixante functions not just as a dining destination, but as a small but deliberate part of a more thoughtful food culture.

Partnerships and collaborations

The menu at Soixante is shaped directly by the offerings of local producers, whose seasonal rhythms dictate what Chef Blogowski and his team are able to create at any given time. This close relationship with sourcing means that provenance is not an afterthought but a starting point — the ingredients themselves carry the story of where and how they were grown. While specific producer names are not listed publicly, the commitment to letting local supply lead the kitchen is woven into the restaurant's identity at every level. It is a way of cooking that demands trust — in the land, in the people who work it, and in the seasons themselves. At Soixante, that trust is the foundation on which every dish, and every shared meal, is built.