{"id":81135,"date":"2023-05-08T16:28:51","date_gmt":"2023-05-08T14:28:51","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=81135"},"modified":"2023-05-09T14:24:04","modified_gmt":"2023-05-09T12:24:04","slug":"restaurant-cobra-opened-at-the-leopoldplaats-in-antwerp","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/restaurant-cobra-opened-at-the-leopoldplaats-in-antwerp\/","title":{"rendered":"Restaurant COBRA opened at the Leopoldplaats in Antwerp"},"content":{"rendered":"

Opening<\/em> – One glance at COBRA’s ingredients and you know this will inevitably be Antwerp’s newest place to be. COBRA opened its doors in the heart of Antwerp last week, bringing atmosphere, style and a huge terrace to Leopoldplaats. Expect a stylish bar with top-level dishes you can combine and share. And no less than two large terraces on one of the sunniest spots in town. Cobra is open and ready to welcome its guests!<\/p>\n

<\/p>\n

2 minutes read<\/p>\n

Esfan Eghtessadi’s kitchen table<\/strong><\/h3>\n

Restaurant COBRA<\/a> serves the better bar food from the hand of chef Orlando Schuitema, and also sets the bar high in design with Esfan Eghtessadi (Essentiel Antwerp) as its creative brain. The restaurant draws inspiration from the CoBrA movement and the symbolism of the snake. COBRA <\/u>does not want to follow trends, but is forging their own path. From this inspiration, COBRA draws a sense of boldness and creativity that is experimentally incorporated into every aspect of the restaurant.\u00a0The team behind the concept has been experimenting for months at Esfan’s kitchen table, and city-hopping for food destinations. The four entrepreneurs behind COBRA made their way from growing mood boards to the concept they are now proud to introduce to Antwerp.<\/p>\n

During COBRA’s first open days, it soon became clear how this restaurant has that magical combo that turns guests into enthusiastic regulars after their first visit: as a bonus, a visit to Cobra brings so much conviviality and atmosphere that it immediately makes you want more.<\/p>\n

Rock&roll and a little bourgeois in COBRA<\/strong><\/h3>\n

COBRA will be the go-to place for fans of good food and stylish city slickers looking for unique experiences, crazy combinations, the best drinks and the best company. They aim to surprise and inspire their guests with unexpected flavour combinations and a superb selection of drinks and dishes, boldly combining traditional culinary techniques in the chef’s imagination. COBRA places great importance on top service to complete the ambience.<\/p>\n

Dancing katsuobushi and champagne granite<\/strong><\/h3>\n

COBRA serves lunch, dinner, drinks and bar food. A fine selection of wines by the glass, champagne, and a cocktail menu created by Ran Van Ongevalle.<\/p>\n

No dish is basic. Even a plate of charcuterie (enigma or coppa) is carefully flavoured with herb oils or served on Spanish ‘pan con tomate’. Oysters are served under a spoonful of champagne granit\u00e9, and salmon sashimi is marinated in sake. A fresh ajo blanco becomes the summer success dish and immediately incorporates leftover sourdough bread. The spicy croquetas are made with iberico ham, and served with homemade pickles. Or how about pasta with lobster, steak tartare with 62\u00b0C egg, Japanese okonomiyaki with dancing katsuobushi, hamachi, steak with bone marrow, or Esfan’s fennel salad? As for desserts: how about cr\u00e8me Catalane or a dame blanche with a shiny espresso chocolate sauce on a crunchy crumble.<\/p>\n

Meet the chef of COBRA: Orlando Schuitema<\/strong><\/h3>\n

Orlando Schuitema started his career in the kitchen at a young age. After years of experience in various kitchens in the Netherlands and Bonaire, he became chef Nick Bril’s right-hand man at The Jane. After five years, Orlando decided to follow his own path and after a period as chef at concept restaurant Laila, he joined COBRA. Orlando’s love of world cuisine and his sophisticated yet accessible approach to sharing food will be the basis of COBRA’s menu.<\/p>\n

We have written about other restaurants in Antwerp<\/a> as well.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Opening – One glance at COBRA’s ingredients and you know this will inevitably be Antwerp’s newest place to be. COBRA opened its doors in the read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[80,81,89,109,110,111,112,124,121],"tags":[],"class_list":["post-81135","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-drinks-sector","category-restaurant-sector","category-trends-2","category-eating","category-drinking","category-design-main-2","category-p-en","category-place"],"acf":[],"yoast_head":"\nRestaurant COBRA opened at the Leopoldplaats in Antwerp | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Recently opened in Antwerp: Sipping & Sharing concept COBRA. 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