Self-taught to the top

With three Michelin stars, chef Viki Geunes is at the top of his game. And it is fitting that his restaurant, Zilte, is also to be found at the very top: on the highest floor of the Aan de Stroom Museum, with a breathtaking view over the city of Antwerp. Viki Geunes is the best proof that a natural talent can make it to the top of the catering industry even without attending culinary school or doing high-profile internships. He decided to venture into the world of gastronomy as an autodidact after his studies in industrial sciences. Through self-study and iron discipline, Viki Geunes trained as a chef. His hard work and preparation culminated in the opening of his restaurant ’t Zilte in the centre of Mol in 1996.

In 2004, Viki Geunes was awarded his first Michelin star for his creativity, his personal approach to cooking and keen sense of the interplay between taste, temperature and texture. Around the same time, Gault&Millau named the up-and-coming talent Young Chef of the Year in Belgium. A second Michelin star in 2008 marked another important milestone on Viki Geunes’s road to the culinary elite. Once again, Gault&Millau added to the list, honouring him as Chef of the Year 2009.

Martin Klein meets Viki Geunes at Zilte, Antwerp, Belgium

Since its opening, the restaurant has moved three times before arriving at its current location in 2020. At the same time, the “’t” was dropped from the name. By continuing under the name Zilte, which translates as salty, Viki Geunes wanted to make it clear that he would be cooking even more to the point. In 2021, he finally received the accolade that only few chefs in the world can claim: the Michelin Guide awarded Viki Geunes three stars, praising him as “a fastidiously meticulous chef who delicately plays with each texture and flavour, conjuring up food that is complex and gutsy, yet free of fussy frills.”

The autodidact’s creative genius reflects his Burgundian origins as well as his dedication to top-quality products:

I look for harmony in my dishes, but at the same time I need contrasts. However, the most important thing for me is the product.
Viki Geunes

The 51-year-old presents the highlights of his dishes in a purist manner, bringing together the individual elements of his compositions with unerring certainty.

Restaurant Ikarus will be showcasing Viki Geunes’s immaculately cooked dishes in April 2024. Guests will be able to witness a demonstration of the self-taught chef’s consummate skill and the resulting masterpieces of culinary excellence. Look forward to a gourmet encounter where sophisticated compositions meet surprising taste experiences and a wide repertoire of textures.

Menu of Viki Geunes

Snacks

Nori tartelette – Mackerel – Beetroot – Labneh
Pastrami – Miso – Oxtail – Wild garlic – Sea urchin
Irish mor oyster – Green gazpacho – Daikon – Cucumber

Scallop – Jerusalem artichoke – Smoked eel – Foie gras – Pine
***
Imperial Heritage Oscietra caviar – Roscoff onion – Squid – Hazelnut
***
Brill – Breton lobster – Broccoli – Yuzu Kosho
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Hinohikari rice – Cockles – Iberian pork – Papaya – Green curry
***
Bresse pigeon – Lentils – Buckwheat – Asparagus – Vin jaune
***
Rhubarb – Almond – Yogurt sorbet

€ 265,00

Shortened menu EUR 225
(without Oyster and Pork)

* Wine Pairings EUR 225,00
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Nori tartelette – Horseradish – Beetroot – Labneh
Eggplant – Miso – Black cabbage
Green gazpacho – Ginger ale – Daikon – Cucumber

Fennel – Peanut – Lemon – Quinoa
***
Dolma – Fig – Elderflower – Brown whey
***
Leek – Umeboshi plum – Smoked cream – Marjoram
***
Broccoli – Orange – Mushroom XO – Buckwheat
***
Broad beans – White asparagus – Wild garlic Agnolotti – Vin jaune
***
Manjari chocolate – Raspberry – Pine

EUR 215,00

Menu shortende EUR 175
(without Gazpacho and Broccoli)

Please be advised that the menu can only be ordered per table.