Whether it’s a habit or an obsession, no matter where we travel—from Tokyo to New York—we always find ourselves seeking out the best sky bars. The good news is that we no longer need to catch a flight to enjoy a fantastic new rooftop gastrobar with international allure. Skybar Antwerp is the place to be for great food, tasty drinks, good vibes and late-night dining.
Written by Anja Van Der Borght
Successful concepts are built to last, as proven by Randy Boden, who has recently relocated his Skybar from the rooftop of the Lindner Hotel in Antwerp to a new, permanent location after several successful pop-up editions. This new venue, on the tenth and top floor of The Beacon—formerly the Tolhuis at Sint-Pietersvliet in Antwerp—is a must-see spot where you’ll want to be seen. Randy has preserved the original concept: a ‘high-energy’ rooftop gastrolounge featuring live music and DJ sets on weekends.
Five years ago, the city of Antwerp decided not to demolish the dilapidated Tolhuis but to transform it into ‘The Beacon,’ a hub for young and innovative companies. The building’s new look and creative purpose have given it a fresh lease on life. With Skybar Antwerp, the old Tolhuis is set to become even more iconic, offering nearly 360° views of the city and the most stunning sunset over the Scheldt River.
You don’t need perfect weather to enjoy Skybar Antwerp, as we discovered during our first visit. Though it wasn’t raining, a brisk wind made it a bit chilly, but that didn’t stop us from enjoying the Barfood snacks: Oysters, either natural with lemon or paired with limoncello and melon. Both were delicious, but the latter was particularly exquisite. We also tried the Chicken Teriyaki Oriental and the refreshingly tasty Octopus with summer salsa and sobrasada.
The kitchen specializes in refined global cuisine made with top-quality seasonal ingredients. From 3:00 PM until closing, you can savor our Barfood sharing appetizers. From 6:00 PM to 11:00 PM, the more extensive fine dining menu is available. On a delightful summer evening, we decided to indulge in a more elaborate dining experience, choosing a beautifully set table on the south side, offering almost 360° sky views.
For starters, we opted for the Ceviche, Swordfish, and Leche de Tigre. The dish was a visual masterpiece, reminiscent of a Van Gogh painting, adorned with beautiful yellow and orange edible flowers and tasting refreshingly tangy—a powerful flavor that lingered on our tongues, which we thoroughly enjoyed. Red chilies added a delightful, crispy touch. We paired this with Summertime, a vibrant pink Provence wine bursting with the aromas of yellow peach, grapefruit, and a hint of strawberry, ending in a long, delicate, and refreshing finish with lovely acidity.
For the main course, we chose the Rubia Gallega, BBQ Carrot, and Mushroom. The entrecôte was perfectly cooked to our liking and accompanied by stewed onions, potato cubes with green herbs, pumpkin puree, mushrooms, and barbecued carrot. A solid, delicious dish, though we left the onions aside for reasons that require no explanation. We paired this with a deep-flavored 2020 Babydoll Pinot Noir. This wine, with aromas of red fruit, blueberries, and hints of mocha and spices, is crafted by Natalie Christensen, one of New Zealand’s most talented winemakers. The name Babydoll refers to the small sheep used to maintain the grass between the vineyards. These little creatures stand no taller than sixty centimeters, meaning they can’t reach the grapes. The affection for these sheep is evident on the wine label, which features an image of a so-called Babydoll.
Babydoll, with aromas of red fruit, blueberries, and hints of mocha and spices, is crafted by Natalie Christensen, one of New Zealand’s most talented winemakers.
For dessert, we chose ‘Strawberry, Vanilla, White Chocolate.’ Once again, the tangy notes of rhubarb combined beautifully with a tasty crumble.
Our dining companion opted for another must-try: the cheese assortment, featuring a piece of lightly spicy goat cheese, ‘Sainte Maure de Touraine AOP’; a naturally fermented sheep’s cheese, ‘Monna Lisa Figlia dei Fiori’; a soft and creamy Chaumes, rich in aroma; a piece of organic Mimolette, fruity with a hint of caramel; and a piece of Blue Shropshire, a blue-veined cheese that is surprisingly mild.
Sustainable Dining
Healthy, conscious, and sustainable dining is in Skybar Antwerp’s DNA. In addition to a rotating tasting menu, there’s a menu divided traditionally into snacks, starters, mains, and desserts. However, guests can also opt to share dishes, creating a new dynamic that fits perfectly with the venue’s overall ‘high-energy’ concept. Under the guidance of Beka Gogeshvili, the bar offers an extensive selection of cocktails, wines, and champagnes.
World-Class Design
The new hotspot, which can accommodate 200 guests (120 on the terrace and 80 indoors), was designed by the internationally renowned Antwerp design studio WeWantMore. The rooftop exudes the atmosphere of a cosmopolitan gastrobar. The interior is distinctly contemporary, featuring materials like polished concrete, metal, and glass. Neon accents and large plants underscore the urban vibe.
In the autumn, Skybar Antwerp will regularly host exhibitions and other creative events. Every Friday and Saturday evening, you can enjoy live music and DJ sets that complement the concept (deephouse, lounge, smooth jazz).
Skybar Antwerp
Open Tuesday to Saturday, from 3:00 PM for bar & bites, and from 6:00 PM to 11:00 PM for fine dining. Snacks are available from 11:00 PM until closing. Closed on Sundays and Mondays.
Permanent location since June 14, 2024. Sint-Pietersvliet 7 / V10 2000 Antwerp
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