Dôme Antwerp

Dôme, a place that has remained unchanged since 1893, is charged with history and emotion. Originally built in Antwerp’s Zurenborg district by architect Joseph Bascourt. The Café du Dôme has lived many lives over the centuries, first as a police station, then as an elementary school, and finally as a renowned restaurant. Dôme has nevertheless retained its name and uniqueness, symbolizing its timeless character.

Built in a neo-Flemish Renaissance style, with a hint of Baroque, this historic building was restored to its former glory by Sophie and Julien Burlat in the early 2000s. Today, Dôme is more than just a restaurant; it’s a symbol of Antwerp’s rich past and its gastronomic culture.

Contemporary gastronomic restaurant

Evangeline and Frédéric Chabbert took over Dôme in 2017. Continuing the tradition of culinary excellence established by their predecessors. As a result, the restaurant has earned international recognition for its refined cuisine. It received one Michelin star and a 16.5/20 rating from Gault & Millau.

Frederic’s audacious and inventive cuisine, carefully paired with an award winning selection of wines, provides a compelling reason to visit this unique restaurant.

Frédéric Chabbert

French born, Frédéric has worked in many Michelin-star restaurants in several continents.

From Alain Ducasse’s Le Louis XIV in Monaco and The Dining Room in San Francisco. He received his own two Michelin stars in 2010 in restaurant Petrus of the Hong Kong Shangri-La hotel.

Evangeline Chabbert

Evangeline, the lady of the House, is Philippines-born and Hong Kong-raised.

She mastered the legendary Asian hospitality dedicating over 20 years to the Shangri-La Hotel in Hong Kong, from the Lobby Lounge to the fine dining restaurant.

Bert Janssen

Bert, our Maitre d’Hotel, hails from Merksem, just outside of Antwerp.

With over thirty-five years of experience in the hospitality industry and heir to the golden age of classical dining, he has been trained in esteemed establishments such as Divellec in Paris, and has worked as a Maitre d’Hotel in some of Antwerp’s most iconic restaurants, including Vateli and Kleine Barreel.

With a warm welcome and generous service, Bert has helped make Dôme not only a place where one can indulge in fine cuisine and service, but also a place where one feels at home.

Jakub Ziobro

Born in the heart of Poland and raised in the vibrant culture of Antwerp, Jakub brings a touch of warmth and an infectious smile to our team. As our youngest member, he radiates youthful energy and enthusiasm.

Jakub began his journey with us as an intern during his studies at the hotel school, and soon became Evangeline and Bert’s protégé. After winning a scholarship, he moved seamlessly into a permanent role, putting his talents at the service of our team.

Today, Jakub not only dazzles with his dazzling smile, but is also in charge of digestif selection. With his expertise in our vast range of whiskeys, Madeira, chartreuses and liqueurs, he adds the perfect finishing touch to your dining experience, ensuring that it is beautifully wrapped and memorable.

Gilles Janssens

Gilles, a true Antwerp gentleman, was born and raised a stone’s throw from the Dôme. His culinary journey began with a passion for wine and memories of family gatherings in the kitchen.

After finding his niche and honing his skills in several of the city’s restaurants, Gilles decided to take things to the next level and join our team. He takes care of all the cold dishes and is the guardian of the chocolate tart heritage.

Simon Janssens

This is Simon, Chef de Cuisine, proudly from Boechout, on the outskirts of Antwerp. He has been a loyal collaborator of Frédéric’s for many years.

With his strong organizational skills and unwavering focus, Simon has been instrumental in bringing Frédéric’s creative visions to life in the kitchen.

Together, their partnership has been the driving force behind the culinary excellence that defines the gastronomic experience now offered at the restaurant.

Lukas Krabath

Lukas, a native of Austria, has quickly become one of the pillars of our team. His infectious energy and insatiable curiosity for new menu items create a dynamic atmosphere in the kitchen.

Adding a touch of his Germanic origins, Lukas is committed to doing things the way they should be done.

His excellent camaraderie and natural leadership have cemented his role as a reliable sous-chef. Technically overseeing the garnishes and hot starters area, this “jack-of-all-trades” has an eye for and skills in many areas of the kitchen.