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 '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
no more

  • View today's Lunch menu

    From 12–2.30 pm, € 35

    Our restaurant is only open for dinner until further notice.

  • View today's Dinner menu

    From 6–10 pm, € 45

    Starter

    Carpaccio of beef / basil / rocket / mustard leaf / mustard seed / citrus-marigolds or North Sea lobster lasagna / eggplant compote / candied tomato (15 € supplement) or BBQ pointed cabbage / chives / almond / local halloumi

    Carpaccio van rund / basilicum / rucola / mosterdblad / mosterdzaad / citrus-afrikaantjes of Open lasagne van Noordzee kreeft / compote van aubergine / gekonfijte tomaat (15€ supplement) of BBQ spitskool / bieslook / amandel / lokale halloumi

    Main course

    Pork cheek / beetroot gravy / smoked celeriac (Entrecôte ‘Prime black angus’ instead of pork cheek 10 € supplement) or North Sea fish of the day / lemon thyme / zucchini or Burrata / fennel / black olive all main courses are served with summer vegetables from Ole’s field

    Varkenswang / jus van rode biet / gerookte knolselder (Entrecôte ‘Prime black angus’ ipv varkenswang 10€ supplement) of Noordzee vis van de dag / citroentijm / courgette of Burrata / venkel / zwarte olijf alle hoofdgerechten worden geserveerd met zomerse groenten van Ole’s veld

    Dessert

    Belgian chocolate / red fruits / ice cream of soy milk or 3 Belgian cheeses from the house Schoonvliet (5 € supplement)

    Belgische chocolade / rode vruchten / ijs van sojamelk of 3 Belgische kazen van het huis Schoonvliet (5€ supplement)

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