Soixante in Antwerpen | Where Polish soul and international finesse meet
Soixante in Antwerpen, where Polish soul and international finesse meet - chef Jakub Blogowski
Soixante in Antwerpen, where Polish soul and international finesse meet - Salatka Warzywna
Soixante in Antwerpen, where Polish soul and international finesse meet - pierogies
In Antwerp, Soixante is steadily building a distinctive culinary identity where Polish roots and international refinement reinforce each other. Under the leadership of chef Jakub “Kuba” Blogowski, a cuisine emerges that is both personal and technically precise: recognizable in flavor, thoughtful in execution, and driven by a clear ambition to continuously refine. The restaurant has received a score of 13.5 in the Gault&Millau guide and is listed in the Michelin Guide, where it is praised for its refined cuisine, focus on vegetables and seafood, and bold flavor combinations.
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Restaurant Soixante | Polish flavors, translated into a contemporary style
Restaurant Soixante places Polish flavors at the center, translated into a contemporary bistronomic style. Chef Kuba draws inspiration from his roots and the flavors of his childhood. “I cooked according to French and Belgian traditions for a long time, but it only felt right when I started following my Polish roots,” says Kuba. “And it was actually a few voices from the culinary sector that encouraged me to give those Polish influences a place on my menu. The flavors I grew up with, simple ingredients, rich flavors, lots of emotion, that’s who I am. And I want to show that in my kitchen.”
His international experience in renowned kitchens, including Belcanto (**) in Lisbon, Bibendum (**) in London, and as part of the opening team of Le Pristine (*) in Antwerp, are the basis of his style: technically refined, product-focused, and balanced with the seasons. At Soixante, classic Polish dishes are presented in a modern way without losing their character. Dishes such as pierogi, żurek (fermented rye soup), and borscht (fermented beet soup) receive contemporary interpretations, where comfort and precision come together.
Contemporary interpretation of Sałatka Warzywna
A new example on the menu is Sałatka Warzywna, a traditional Polish vegetable salad often served during holidays. Kuba gives it a personal twist with celeriac, carrot, fermented cucumber, and fresh apple, a reference to his childhood. The flavors are refined with a Vichyssoise dressing made from leek and potato and finished with Antonius caviar from a Polish sturgeon farm. The result is a dish that is both familiar and innovative.
Fermentation, seasonality, and depth
Fermentation, preserving, and pickling play an important role in Soixante’s kitchen. These techniques create fresh acidity, depth, and layered complexity in the dishes. The seasons help shape the menu, from cabbages and mushrooms in autumn to root vegetables and earthy tones in winter.
With its clear signature and strong focus on flavor, Soixante has quickly developed into a standout restaurant in Antwerp. The intimate setting, personal service, and characterful cuisine make it a destination for guests seeking familiar flavors, translated into a modern culinary experience.
More inspiration from Antwerp can be found here.
Website: Restaurant Soixante
