MAVEN

Tucked away in a former warehouse complex in the city’s hip Zuid district, Maven has quickly earned its place as Antwerp’s most compelling destination for fire-led, meat-driven dining. In 2025, it continues to set the tone for a new generation of steak restaurants—cool, confident and uncompromising in quality.

The space is striking: contemporary but raw, with concrete, steel and exposed textures softened by warm lighting and elegant details. The open kitchen, centred around a massive wood-fired grill, sets the atmosphere ablaze—both literally and creatively. This isn’t your grandfather’s steakhouse—this is Belgian culinary craft with a primal edge.

At the heart of Maven’s identity is its unapologetically serious meat programme. Cuts are selected from rare European breeds and sourced with expertise, with a particular focus on mature dairy cows—Rubia Gallega, Simmental and Portuguese Mirandesa —dry-aged in-house for maximum depth and complexity. The results are convincing: a bold, earthy, mineral-rich flavour profile that celebrates fat, fire and tradition.

Signature dishes include the bone-in ribeye from Galician beef, the A5 Kobe beef Japanese Wagyu filet and a seasonal rotating selection of lesser-known cuts that reward the curious diner. Steaks are grilled over fire and served with clarity—no distractions, just salt, smoke and time.

The wine list is daring and curated with precision—a mix of natural, biodynamic and classic old-world reds, chosen to highlight the richness and structure of the grill. The sommelier team is passionate, intuitive and refreshingly unpretentious.

Service at Maven walks the fine line between cool and deeply caring. The staff is stylish, informed and sincere, guiding diners through the experience without affectation.

Maven in Antwerp stands as a benchmark for new-era steak restaurants for those who appreciate theatre and bold flavour, true sourcing and a dining room that feels both edgy and elevated, Maven is essential.