The Restaurant

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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 Gault Millau.

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

The restaurant is closed during two weeks for small renovation works.
Back on Saturday the 2nd of March.

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

Portrait Seppe Nobels Graanmarkt13 Chef Cook

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 Gault&Millau.

Today's menu

Be hangry
no more

Restaurant Personnel Graanmarkt 13 Antwerp

  • View today's Lunch menu

    From 12–2.30 pm, € 35

    Starter

    Leek / sheep milk cheese / harissa mayonnaise / pumpkin / lamb’s lettuce / cranberry / garlic oil

    Prei / schapenkaas / harissa mayonaise / pompoen / veldsla / cranberry / lookolie

    Main course

    Cod à la nage or onglet à l’échalote (450 grams of young turbot cooked in herbal salt crust supplement  ­–15 €  ­–) (800 grams T-bone of Simental beef, supplement 2 persons –  40 €  ­–) served with 3 different vegetable preparations

    Skrei à la nage of onglet à l’échalote (450 gram jonge tarbot gegaard in kruiden zoutkorst supplement –  15 €  ­–) (800 gram côte à l’os van Simental, supplement 2 personen –  40 €  ­– ) geserveerd met 3 verschillende groentebereidingen

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

  • View today's Dinner menu

    From 6–10 pm, € 45

    Starter

    Leek / sheep milk cheese / harissa mayonnaise / pumpkin / lamb’s lettuce / cranberry / garlic oil

    Prei / schapenkaas / harissa mayonaise / pompoen / veldsla / cranberry / lookolie

    Main course

    Cod à la nage or onglet à l’échalote (450 grams of young turbot cooked in herbal salt crust supplement  ­–15 €  ­–) (800 grams T-bone of Simental beef, supplement 2 persons –  40 €  ­–) served with 3 different vegetable preparations

    Skrei à la nage of onglet à l’échalote (450 gram jonge tarbot gegaard in kruiden zoutkorst supplement –  15 €  ­–) (800 gram côte à l’os van Simental, supplement 2 personen –  40 €  ­– ) geserveerd met 3 verschillende groentebereidingen

    Dessert

    Cheesecake / parsnip / chocolate ice cream / fleur de sel / raw cacao / Ferranesi olive oil

    Kaastaart / pastinaak / ijs van bittere chocolade / fleur de sel / ruwe cacao / Ferranesi olijfolie

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