The Restaurant

Come hungry, leave happy

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Today's menu
Graanmarkt 13 Food Seppe Nobels Restaurant

Light and nourishing, cool and charming. Herbal and enjoyable, raw and rich. Tender and crisp, nutty and wise. Seppe Nobels’ honest and healthy kitchen was voted the “Best Vegetable restaurant 2015 of Flanders” by 'We’re Smart Green Guide'.

For lunch, Graanmarkt 13 offers a daily varying choice of fish or meat along with various vegetarian tapas-style dishes to share with your company. (two-course menu)

For dinner there is a three-course menu, which changes weekly. Our appetisers consist of a variety of small preparations, also to share.

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Practical information

Kitchen hours Monday to Saturday
12 – 2.30 pm / 6 – 10 pm
Tel+32 (0)3 337 79 91
welcome@graanmarkt13.be

The chef: Seppe Nobels

The downstairs restaurant is run by acclaimed chef Seppe Nobels. Cooking is twin-connected with the environment Seppe lives in. To lower the ecological footprint of his dishes, he puts a lot of time in product research, from rooftop gardening to visiting local farmers.

For Graanmarkt 13, Seppe transforms the daily harvest of locally sourced fresh ingredients, Graanmarkt rooftop herbs and honey into generous dishes. His uncomplicated, honest and healthy kitchen was voted the Best Vegetable restaurant 2015 from Flanders by 'We're Smart Green Guide'

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Today's menu

Be hangry
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  • View today's Lunch menu

    From 12–2.30 pm, € 35

    Starter

    Ceviche of meagre, red onion, chili, coriander and gazpacho of cucumber.

    Ceviche van ombervis, rode ui, chili, koriander en gazpacho van komkommer.

    Main course

    Rooster from the farm or halibut from the North Sea. Candied fennel, girolles, celery and tarragon. - Risotto with Postel abbey cheese, fennel salad.

    Maishaantje van de boerderij of heilbot uit de Noordzee. Gekonfijte venkel, girolles, selder en dragon. - Risotto met abdijkaas uit Postel, salade van venkel.

    All dishes can be adapted to vegetarian wishes, diets or allergies.

  • View today's Dinner menu

    From 6–10 pm, € 49

    Appetizer

    Dutch hering with beans, basil and garlic chips. – Pointed cabbage with anchovy butter, almonds and chives.

    Hollandse maatjes met boontjes, basilicum en lookchips. - Spitskool met ansjovisboter, amandel en bieslook.

    Starter

    Ceviche of meagre, red onion, chili, coriander and gazpacho of cucumber.

    Ceviche van ombervis, rode ui, chili, koriander en gazpacho van komkommer.

    Main course

    Rooster from the farm or halibut from the North Sea. Candied fennel, girolles, celery and tarragon. – Risotto with Postel abbey cheese, fennel salad.

    Maishaantje van de boerderij of heilbot uit de Noordzee. Gekonfijte venkel, girolles, selder en dragon. - Risotto met abdijkaas uit Postel, salade van venkel.

    Dessert

    Gooseberries, strawberries from Hoogstraten and buttermilk.

    Stekelbessen, aardbeien uit Hoogstraten en karnemelk ijs.

    All dishes can be adapted to vegetarian or vegan wishes, diets or allergies.