Adriaan Wijgerde

Review of Het Gebaar

This time with dad to our favorite in Antwerp, tha...

This time with dad to our favorite in Antwerp, that was a long time ago for him. The weather was fine and the terrace was covered, we thought it was nicer to sit inside, there we got a table at the window, nice. As an aperitif a fresh white, that was a Verdejo from the Rueda by Javier Sanz, which was very well received. Next to it the crispy puff pastry with profiteroles that were hearty filled, delicious.
The menu was presented with an extra starter and two extra main courses. What was striking was that there was now also the possibility of accompanying beers.

Chef Roger himself presented the first amuse-bouche. The amuse-bouche was inspired by the pizza prosciutto served in a glass ball. At the bottom a chutney of onion, liquid tomato sauce, fresh tomato and burrata, covered with prosciutto, finished with two very thin slices of crispy bread. A very nice flavor combination.

The first accompanist was the Spanish El Cullerot from Celler del Roure, pleasantly fresh with some body. Next to it a nice presentation. Slow-cooked, neatly grilled turbot fillet on a bed of mashed potatoes, surrounded by a wreath of finely chopped lukewarm fried vegetables on which structures of carrot, mussels escabeche, cress and tufts of spicy mayonnaise, finished at the table with a delicious shellfish sauce. The turbot had a fine cuisson, nice flavors in the garnish that combined well and the wine was nicely balanced, enjoy. (9.8)

Partner had opted for the redfish with Asian influences. On the plate a neat fillet with two pieces of lobster tail on a bed of rice with vegetables, on top a prawn biscuit with fresh herbs, finished at the table with the seasoning of the dish, a delicious curry coconut sauce. Beautiful flavors, excellent cuissons with next to it the white South African Ladybird from Laibach that fits seamlessly. (9.7)

This time opted for the Orelys. A very nice presentation appeared on the table. A pie of balls with the flavors of yuzu, basil and caramelized apple between crispy slices, on top of a compote of caramelized apple. In addition, various structures of light cream, apple, sponge cake and orelys chocolate, with the butterfly as a decorative highlight. Delicious flavors and not too heavy. Josef Rosch's delicious German Riesling Leiwen auslese made the dish even lighter. (9.85)



Finally, a Nespresso, a glass of whipped cream with liqueur and biscuits, of which the bread pudding took the lead.

Service was excellent, we felt completely pampered again.

Price-quality was excellent, top dishes come with a serious price tag.

In short, it was another great experience. Super nice that Roger showed several new developments. This shows that he is not standing still at all. Also nice that more and more is being done at the table, so that the experience becomes even more complete. We were impressed, thank you!