Whoever steps into the right wing of the 16th-century Hof van Liere finds themselves in an oasis of calm on the Stadscampus. Behind the historic façades lies the Universiteitsclub: a refined restaurant where quality, hospitality and sustainability come together. Head chef Aaron De Ceuster and unit coordinator Nele Crabbé take us behind the scenes.
Historic setting, warm welcome
Entering the Hof van Liere via the Madonna courtyard feels like stepping straight into history. You immediately sense that this isn’t an everyday lunch spot. Once inside, guests are met with a warm, stylish interior where maître d’hôtel Mireille and her team offer a welcoming reception every day. ‘We want to be a place where people feel at ease from the moment they arrive,’ says Nele Crabbé. ‘It doesn’t matter whether you’re here for a quick lunch, a meeting or a dinner with family or colleagues. It’s exactly that accessibility that often surprises visitors.’
Alongside staff and students, they also welcome external guests: ‘Our industrial partners are often impressed by the elegant setting of the Universiteitsclub. Its central location, delicious and refined food and professional service make it the ideal lunch venue for discussing projects. We’ve also started going there frequently for conference lunches. It’s always an added value,’ says Professor Christa Sys, a regular Universiteitsclub visitor.
Johan Van den Broecke, Business Development Manager Lubricants at TotalEnergies, who organised a team day here, shares the same opinion: ‘Nothing but praise for this venue. The beautiful, historic setting added extra flair to our event. From the warm welcome and the well-prepared breakfast to the smooth meeting and the tasty lunch with friendly and helpful service — everything was perfectly organised. We will definitely be back.’
Seasonal dishes and sustainable choices
Head chef Aaron De Ceuster has been part of the Universiteitsclub ever since it opened in 2007. His cuisine is firmly rooted in French classics, but regularly enriched with Mediterranean and Asian influences. ‘I have a lot of freedom here to experiment with flavours and combinations,’ he says. ‘Guests appreciate quality and are open to innovation. That really motivates me.’
Sustainability is central to everything the kitchen does. Ingredients are purchased daily and in small quantities to limit food waste. The menu offers local and seasonal produce, vegetarian options and plant-based alternatives on request. Even small details reflect their sustainable approach. ‘We avoid individually packaged products and consciously opt for reusable alternatives,’ adds Nele.
Each month brings a new à la carte menu, and every week there is a fresh lunch menu. New additions include alcohol-free wines and sparkling drinks, as well as homemade mocktails. ‘We see more and more guests choosing alcohol-free alternatives,’ says Nele. ‘It’s important for us to be able to offer these alternatives.’
Surprisingly accessible, even beyond UAntwerp
Around 80 per cent of guests are university staff, but the Universiteitsclub also regularly welcomes local residents, alumni, family members and external visitors. Still, the idea persists that the restaurant is reserved only for professors or formal occasions. ‘It’s not like that anymore,’ says Nele. ‘We’re accessible and truly want to welcome everyone.’
From quick lunches to group dinners
Whether you have only a short lunch break or prefer to take your time, the team adapts to your schedule. The venue is also well suited for private celebrations or conference dinners. Groups are also welcome in the evening or at weekends, provided they book ahead.
Where culinary quality, tranquillity and inspiration come together
According to chef Aaron, one strength never fails to impress: ‘The tranquillity of the inner garden, right in the middle of the city. I have the most beautiful private garden in all of Antwerp.’ Add to that a passionate team, a strong menu and a unique historical setting, and it becomes clear why so many guests keep returning.
Professor Amaryllis Audenaert, one of the Universiteitsclub’s regular visitors, sums up its strengths beautifully: ‘High-quality, flavourful meals, attentive service and a stylish decor in the historic buildings of our university: the Universiteitsclub is a calling card we’re proud of.’
Professor Bence Nanay adds: ‘The Universiteitsclub is the ideal place for a productive conversation over lunch. The food is excellent and the atmosphere relaxed. Many ideas for research articles were born at one of the tables here.’
Thinking of visiting?
You’re always welcome. Feel free to bring a colleague, family member or friend. Booking ahead is optional, but recommended. For larger groups, please reserve at least 10 working days in advance.
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