Johan Segers has moved ’t Fornuis across the street. The 18th-century building possesses just as much character as his previous location—delightfully authentic and rustic, in an old-Flemish style. The godfather of Antwerp’s gastronomy remains true to himself here. Everything begins with his respect for the seasons, the produce, and the people behind it. His cooking is so traditional and unpretentious that it borders on the creative.Where else, for instance, would you find a croque monsieur made with gently cooked brains, served with a zesty tartar sauce? A real treat for any gourmet! And when he receives some pristine brill in the morning, he will poach the fish to perfection, accompanying it with a refined white wine sauce, a mousseline sauce with a delicate tang, a poached egg, and an elegant quenelle of caviar. It is so incredibly easy to enjoy oneself here. This craftsman has held a MICHELIN Star since 1986 and continues to captivate his guests with a compelling sense of nostalgia.