{"id":91322,"date":"2026-01-30T14:20:21","date_gmt":"2026-01-30T13:20:21","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=91322"},"modified":"2026-01-30T14:22:17","modified_gmt":"2026-01-30T13:22:17","slug":"from-brussels-to-antwerp-fernand-obb-puts-the-croquette-centre-stage","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/from-brussels-to-antwerp-fernand-obb-puts-the-croquette-centre-stage\/","title":{"rendered":"From Brussels to Antwerp | Fernand Obb puts the croquette centre stage"},"content":{"rendered":"

The Brussels-based delicatessen concept Fernand Obb will open a new location in Antwerp in the spring of 2026, on the corner of Paleisstraat and Anselmostraat. The popular and approachable concept by chef-founder C\u00e9dric Mosbeux, known for its award-winning artisan grey shrimp croquettes and Belgian classics, will thus gain a third location, featuring its own Antwerp twist.<\/p>\n

2 minutes read<\/p>\n

<\/p>\n

Fernand Obb | A neighbourhood favourite open all day<\/strong><\/h3>\n

Fernand Obb<\/a> aims to become a welcoming neighbourhood spot where guests can drop in throughout the day: from breakfast with coffee, pistolets (crispy bread rolls) and eggs to lunch, drinks and evening service with croquettes, burgers and other specialities. Everything is prepared using 100% Belgian products. Guests can dine in, take away or order via Uber Eats. During the summer months, Fernand Obb can also be found in Brussels with a food truck. The brand additionally offers catering and mobile services for events.<\/p>\n

Founded in 2017 in Saint-Gilles, Belgium, the concept evolved from a New York\u2013style deli into a distinctly Belgian, craft-driven brand. That identity will remain intact in Antwerp, with one clear hero: the croquette.<\/p>\n

Croquettes as the signature<\/strong><\/h3>\n

The legendary grey shrimp croquette is Fernand Obb\u2019s signature dish and has been named the best in Brussels multiple times. The cheese croquette with Flandrien \u2013 a Belgian cheese from the Kortrijk region \u2013 is another staple. All croquettes are breaded and prepared on site, in full view of guests, and are also available to take home and finish frying yourself<\/a>.<\/p>\n

More than croquettes | Burgers, Belgian pistolets and \u2018gaufrites\u2019<\/strong><\/h3>\n

In addition to croquettes, Fernand Obb serves Belgian pistolets and burgers, made with locally sourced meat, fish or vegetarian alternatives. Notably, the burgers are served on a Belgian pistolet. The menu also features pastrami made from Belgian brisket, americain pr\u00e9par\u00e9, and the quirky \u2018gaufrites\u2019 \u2013 potatoes prepared in a waffle iron and then deep-fried.<\/p>\n

\"From

From Brussels to Antwerp – Fernand Obb puts the croquette centre stage<\/p><\/div>\n

Oei-oei sauce<\/strong><\/h3>\n

Alongside restaurant service, Fernand Obb places strong emphasis on delicatessen items. House-made sauces, croquettes, smoked products (such as pastrami and salmon) and other preparations are available to take home. One example is the \u2018oeille oeille\u2019 sauce, pronounced oei oei, an in-house creation that perfectly fits the Fernand Obb universe: playful, recognisable and made to be enjoyed at home as well.<\/p>\n

You\u2019re welcome at Fernand Obb from breakfast to evening<\/strong><\/h3>\n

Fernand Obb Antwerp will be open daily from 9.00 am to 9.00 pm. During the day, the focus is on the neighbourhood; in the evening, on drinks, beer, wine and classic cocktails. The venue will seat around 50 guests indoors and 30 on the terrace. A soft opening is planned for late January or early February 2026, followed by an official opening in the spring.<\/p>\n

We have written about several concepts in Antwerp<\/a> as well!<\/p>\n","protected":false},"excerpt":{"rendered":"

The Brussels-based delicatessen concept Fernand Obb will open a new location in Antwerp in the spring of 2026, on the corner of Paleisstraat and Anselmostraat. read more<\/a><\/p>\n","protected":false},"author":30,"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":[80,89,109,110,111,124,133,120,121],"tags":[],"class_list":["post-91322","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-restaurant-sector","category-trends-2","category-eating","category-drinking","category-p-en","category-retail-sector-2","category-product-2","category-place"],"acf":[],"yoast_head":"\nFrom Brussels to Antwerp | Fernand Obb puts the croquette centre stage | horecatrends.com<\/title>\n<meta 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