Welcome to Pont Neuf
On Antwerp’s ‘Eilandje’, with views of the MAS and the dock, Pont Neuf is a refined, intimate restaurant where fish, crustaceans, and shellfish take centre stage.
Chef Tommy Bocklandt brings his love for North Sea treasures into à la carte dishes that feel simple — but are carefully refined. Think turbot, sole, Oosterschelde lobster, crab… all prepared with quiet precision.
There’s no set menu — just a changing selection, based on the season and the best daily catch. You choose what you love, in a setting that blends home-like comfort with fine dining. Dominique Leroy, maître d’hôtel, and her team guide you with calm attention.
In warmer months, the terrace opens by the water. A glass of white Burgundy or Barbera d’Alba makes it even more memorable.
Our Food Philosophy
At Pont Neuf, less is truly more.
Chef Tommy Bocklandt’s approach is anchored in simplicity and restraint – the kind that only comes from deep mastery. After graduating from the Ter Duinen culinary school in Koksijde, Tommy built a career defined by craftsmanship and respect for the product. After years at the helm of De Matelote’s kitchen in the heart of Antwerp, he opened Pont Neuf in 2020 in Antwerp with a single purpose: to honour great ingredients, not overshadow them.
Here, you won’t find unnecessary garnish on a plate – just pristine seafood, classic technique, and a quiet pursuit of perfection. Every dish is à la carte, because flavour isn’t something to impose. It’s something to discover.
Just like the bridge links two shores, Pont Neuf brings together tradition and modernity, product and technique, chef and guest.
Why Pont Neuf?
The name nods to the famous bridge in Paris — but also to the new pedestrian bridge near the restaurant, linking Oostkaai and Westkaai.
Like that bridge, Pont Neuf connects tradition and modernity, product and technique, chef and guest. A place where everything quietly comes together.
The Cellar
Our wines reflect the spirit of our food: elegant, grounded, and open to surprise.
Dominique curates a thoughtful mix — from Burgundy or Barolo to Mediterranean discoveries from Etna or Sardinia. Her love of southern wines adds a warm touch.
No fixed pairings — just good bottles, well chosen. Also non-alcoholic options available.
About the Chef & the Host
Tommy Bocklandt, trained at Ter Duinen, is a chef of calm confidence. In 2020, he opened Pont Neuf to focus on what matters most: great fish, crustaceans, and shellfish, handled with care.
In 2024, Pont Neuf earned a MICHELIN Star and a 14/20 Gault & Millau score. Recognition for cooking that’s consistent, clear, and honest.
Dominique Leroy brings warmth and ease to the room. With quiet intuition, she makes guests feel welcome — and her wine advice is often a highlight of the evening.
Together, they’ve built a place that feels personal. Refined, but never distant.
