Wat zijn de openingstijden?

Maandag 18:00 - 22:00 Dinsdag 18:00 - 22:00 Woensdag 18:00 - 22:00 Donderdag 18:00 - 22:00 Vrijdag 18:00 - 23:00 Zaterdag 18:00 - 23:00 Zondag 17:00 - 22:00

Maven

Name: Maven
Address: Luikstraat 4, Antwerp, 2000, BE
Telephone: +3232466060
Price range: £££

Noble Meat Craft 🤍
Open Every Day
Luikstraat 4 Antwerp

03/06/2026

Part 2 of our Tomasu visit. Wagyu and Tomasu, on the menu now.

26/05/2026

We drove to Rotterdam to visit the people behind . Soy sauce and meat is not the most obvious combination, but the way they work is reason enough. They grow their own soybeans, ferment and age in whisky barrels for a minimum of two years, and control every step themselves. No shortcuts, no outsourcing, no compromise on flavour. That discipline is something we recognise. Different product, same obsession. That's why Tomasu is on our menu.

04/05/2026

Meat ages. Wine ages. Both get better for it.
On May 20th, Maven sits down with Marchesi Antinori, an Italian wine house that has been doing this since 1385, twenty-six generations deep. Their people will be at the restaurant in person to guide you through 8 of their wines, paired with your meal.
Two crafts built on the same principles: patience, product, and the discipline to let time do its work.

À la carte or experience menu is both available this night. Add the Antinori wine arrangement for €95 per person.
Reserve via the link in our bio.

23/04/2026

A full menu, a masterclass, and two brands that live for their craft.

Evening with the butcher. Thank you to everyone who joined us.

And a special thank you to Duvel Moortgat for opening up their world to us.

15/04/2026

A good piece of meat doesn't need much. It needs the right hands.
Ben keeps it exactly that way.

03/04/2026

For the third edition of Evening with the Butcher, we are working with Duvel Moortgat.

Duvel Moortgat runs a barrel ageing programme that most people do not know about. Barrels that previously held tequila, sake, and other spirits get filled with beer. The wood carries a memory. The beer picks it up. The results are unlike anything you would expect from a Belgian brewery.

We visited the distillery ourselves with . We sat with the beers, understood them, and then built a full menu around three of them together. Every dish developed with the character of each beer in mind, subtle enough to let the meat lead, considered enough to make the difference.

On the night, Luc De Laet takes the counter. Live deboning, a deep dive into the cuts, and tasting throughout the entire evening. The beer is woven into every dish. The craft is his.

This is not a beer dinner. It is what happens when two crafts that take their product seriously decide to work together, with one of Belgium’s best butchers at the centre of it.

Tuesday 21 April. Evening with the Butcher.
Link in bio to reserve your seat.

26/03/2026

Five consecutive years in the 101 Best Steak Restaurants in the World.
The meat hasn't changed. Our standards haven't either.

25/03/2026

On April 21st, Luc De Laet takes the counter. You take a front-row seat.
Over the course of the evening, Luc walks you through the craft the way it should be explained: live, hands-on, and without shortcuts. A full deboning demonstration, a deep dive into cuts, quality, and what separates good meat from great meat. Tasting throughout, because theory only goes so far.
This is not a dinner with a side of entertainment. It is an evening built entirely around knowledge, product, and flavour. The kind of access that is hard to find anywhere else.
Limited seats. Reserve yours through the link in our bio.

11/03/2026

Made by Gianfranco Fino in Manduria from old-vine Primitivo, with dry-farmed vines, hand harvest, and low production that speaks for itself.

In the glass, it’s dense, dark and ripe, with notes of blackberry, plum, black cherry, dried fruit, cocoa, warm spice and a subtle tobacco-mint lift. Full-bodied, polished, and carried by that Southern Italian warmth Primitivo does so well.

Best with meat that can stand its ground: dry-aged côte à l’os, rib-eye, charred entrecôte or braised beef cheeks. Serve at 18 to 20°C and give it a little air before pouring.

25/02/2026

Australian Wagyu bavette

From our chefs’ fireside experience at Maven: hot grill, hard sear, no overthinking. Bavette is a working flank cut with a bold grain and deep beef flavour, and we treat it accordingly.

We take it to medium-rare, let it rest properly, and slice it cleanly against the grain. That’s how you keep the bite honest and the texture tender.

Fine Australian Wagyu marbling does the rest, rendering gently into the meat.
Respect the fire. Trust the craft.

Adres

Luikstraat 4
Antwerp
2000

Openingstijden

Maandag	18:00 - 22:00
Dinsdag	18:00 - 22:00
Woensdag	18:00 - 22:00
Donderdag	18:00 - 22:00
Vrijdag	18:00 - 23:00
Zaterdag	18:00 - 23:00
Zondag	17:00 - 22:00

Telefoon

+3232466060

Website

http://www.maven-antwerp.be/

Meldingen

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