“Het Eilandje is the oldest of Antwerp’s port districts. In the 19th century, warehouses and industrial buildings defined the skyline. Today, these former storage spaces have been carefully renovated and transformed into the Montevideo Residence: a fascinating blend of industrial heritage, luxury, and modern architecture. It is here that The Jane now stands. Not to break with the past, but as a logical evolution. As a bridge to the future.” This is how the restaurant, recently awarded two Michelin stars, describes its location, shedding light on Nick Bril’s new headquarters. But there’s more.
Before we focus on The Jane, a brief introduction to the new entries in Belgium that have just been awarded stars by the Red Guide. The new edition of the MICHELIN Guide Belgium and Luxembourg 2026 confirms the vibrant energy of the Benelux culinary scene. Presented in Antwerp, in the prestigious setting of the Handelsbeurs, this year’s selection highlights an increasingly dynamic cuisine, capable of evolving without losing its connection to identity, technique, and the local region. Among the ceremony’s most significant moments was the awarding of two MICHELIN stars to two establishments already highly regarded by international food critics: Cuines 33 and The Jane. Two restaurants that are profoundly different from one another, yet united by a strong contemporary vision of cuisine.
With this new recognition, Cuines 33 and The Jane officially join the elite of Belgian gastronomy. At the same time, the Guide also celebrates the inclusion of ten new restaurants awarded their first MICHELIN Star, as well as the presentation of four Special Awards dedicated to professionals who have distinguished themselves in the industry. The 2026 edition of the MICHELIN Guide Belgium and Luxembourg includes a total of 764 restaurants, 139 of which are starred.
The Three Stars remain at Zilte and Boury
Once again this year, Belgium retains its two MICHELIN Three-Star restaurants. On one hand, Zilte in Antwerp, led by Viki Geunes; on the other, Boury in Roeselare, helmed by chef Tim Boury. Two establishments that continue to represent the pinnacle of contemporary Belgian cuisine. Both restaurants have once again been recognized for their ability to elevate ingredients through a precise, refined, and deeply personal style. Two distinct cuisines, yet united by a constant pursuit of excellence and a strong focus on the guest’s overall experience.
Cuines 33 and The Jane Earn Two Stars
One of the most significant developments in the 2026 guide is undoubtedly the new milestone achieved by Edwin Menue with Cuines 33 in Knokke. According to the MICHELIN inspectors, the restaurant has undergone a major evolution, both in terms of the dining experience offered to guests and from a culinary perspective. Together with his partner Fleur, the chef has created a more immersive and engaging dining experience, where every detail contributes to conveying his vision of cuisine. The culinary offering stands out for its balance of Asian influences, use of spices, and a strong emphasis on seafood. A cuisine that is now more mature, refined, and rich in flavor. Then there is The Jane, Nick Bril’s restaurant in Antwerp, which has (once again!) earned two MICHELIN stars thanks to a well-defined transformation.
Located in a converted warehouse in the Eilandje district, The Jane remains one of the iconic landmarks of contemporary Belgian dining. Design, music, and cuisine come together in a visually striking space, but it is above all in the dishes that the restaurant’s identity is now centered. Nick Bril’s cuisine retains its cosmopolitan and creative spirit, yet now exhibits greater balance and maturity. Each dish is described by inspectors as a narrative crafted with precision, depth, and personality.
“I describe my cuisine as being based on local ingredients but inspired by the world,” the chef explains on the official website. “I don’t want to suppress my passion for travel and other cultures, but rather encourage it. The world is at our disposal. That’s how I arrived at a modern fusion with meticulous attention to detail—a cuisine where flavor and sustainability go hand in hand. I use vegetables as the centerpiece of a play on seasonal flavors. Here, fish is aged for a long time, with a special focus on shellfish and crustaceans. We like to serve a nice cut of meat, but never too much. Many ingredients are prepared to order to preserve their authentic flavor. We offer luxury without focusing exclusively on luxury products; we embrace new techniques while honoring the classic fundamentals of cooking.” The Jane opened in 2014 in a former chapel in Antwerp’s Groen Kwartier; subsequently, the chef earned two Michelin stars, before moving the restaurant to Het Eilandje, in an equally charming location. Now the award reaffirms a commitment to excellence, and we hope the restaurant has found its permanent home!
