Upton

Upton is a contemporary restaurant in Cadixwijk on the Eilandje, north Antwerp. The kitchen is led by Gianfranco, whose childhood love of pasta—nurtured by his Italian nonna—shapes its direction; he works with Erik, described as "the man behind the pots." The restaurant follows a modern, ingredient-driven approach with Italian influences and occasional Eastern nods inspired by Gianfranco's travels and experiences. It emphasises ingredients that "burst with flavour" and offers à la carte choices plus set menus, including a multi-course lunch and a four-course dinner. Hospitality is personal and warm under Evelien; it offers private hire and a small meeting room for business groups and is SELECTED by the Michelin Guide. The dining room is intimate and personal, with indoor seating and a terrace; the team accommodates private events and maintains a warm, welcoming tone rather than formality. Cuisine is contemporary; the menu stresses carefully sourced, flavourful ingredients prepared with modern techniques and includes à la carte pasta and mains. Specialties include Spaghetti alla chitarra with truffle; Tournedos Rossini with foie gras, truffle; Langoustine with consommé, cockles; Hamachi with yuzu kosho; Coda Alla Vaccinara (ox-tail).