Roger van Damme
Discover a fairy-tale house in the heart of Antwerp’s Botanical Garden. This delightful ‘gingerbread’ building with its tranquil terrace overlooking the garden, was once the home of the hospital’s apothecary. Today it houses Roger van Damme’s Michelin-starred Het Gebaar restaurant. Roger’s versatility, technical skill and repertoire has earned him a host of awards and accolades, including the coveted Michelin star. His cuisine is labour intensive, high-tech and informed by his travels … and by his great-grandfather, a baker by trade who left a lasting impression on this star of Antwerp’s culinary scene.
Chef of the Year – Gault Millau 2010
Best Pastry Chef in the World – The Best Chef Awards 2017
Roger, his wife Cindy and their enthusiastic team are passionate about making every lunchtime adventure or teatime treat at Het Gebaar a perfect experience. Creativity, innovation and exciting twists are Roger’s forte. Savoury starters and mains are a testament to his inquisitive creativity – anyone for gambero rosso with notes of yuzu and jalapeño, or how about their signature dish of beef tartare? Every morsel is a scintillating surprise rich in sumptuous yet balanced flavour. Given Roger’s fame as a pastry chef, it is unsurprising that the pièces de resistance are the desserts! No visit to Het Gebaar is complete without a taste of his world-renowned sweets.
Awards & Accolades
Lunch & Dessert
11am to 5.30pm
Michelin Guide 2022
‘Roger van Damme’s reputation for stellar desserts needs no introduction and this is the place to sample his creations from a truly wicked dame blanche (vanilla ice cream and hot chocolate) to a mille-feuille vanilla slice to die for! But the pastry chef is also a wizard savoury chef, as a trip to his modern “gingerbread house” near the Stadsschouwburg theatre will convince you. Following a swish revamp, Het Gebaar sports a luxurious, yet casual vibe. Van Damme’s attention to detail is visible at every stage of your meal and nothing leaves the kitchen that hasn’t been puzzled over and preened to perfection. His distinctive, supremely elegant recipes celebrate familiar flavours, albeit with a creative twist. His talent for traditional dishes such as Beef Wellington is second to none thanks to his consummate pastry skills. The establishment, which only serves lunch and dessert, closes at 6pm, but, beware, the tables are often snapped up fast, so book ahead!’