{"id":4127,"date":"2025-12-02T15:42:13","date_gmt":"2025-12-02T14:42:13","guid":{"rendered":"https:\/\/blog.uantwerpen.be\/pintra-en\/?p=4127"},"modified":"2026-04-20T08:42:03","modified_gmt":"2026-04-20T07:42:03","slug":"the-universiteitsclub-fine-dining-at-the-heart-of-our-university","status":"publish","type":"post","link":"https:\/\/blog.uantwerpen.be\/pintra-en\/the-universiteitsclub-fine-dining-at-the-heart-of-our-university\/","title":{"rendered":"The Universiteitsclub: fine dining at the heart of our university"},"content":{"rendered":"\n

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 fa\u00e7ades lies the Universiteitsclub: a refined restaurant where quality, hospitality and sustainability come together. Head chef Aaron De Ceuster and unit coordinator Nele Crabb\u00e9 take us behind the scenes.<\/strong><\/p>\n\n\n\n

Historic setting, warm welcome <\/strong><\/strong><\/h2>\n\n\n\n

Entering the Hof van Liere via the Madonna courtyard feels like stepping straight into history. You immediately sense that this isn\u2019t an everyday lunch spot<\/strong>. Once inside, guests are met with a warm, stylish interior where ma\u00eetre d\u2019h\u00f4tel Mireille and her team offer a welcoming reception every day. \u2018We want to be a place where people feel at ease from the moment they arrive,\u2019 says Nele Crabb\u00e9. \u2018It doesn\u2019t matter whether you\u2019re here for a quick lunch, a meeting or a dinner with family or colleagues. It\u2019s exactly that accessibility that often surprises visitors<\/strong>.\u2019<\/p>\n\n\n\n

Alongside staff and students, they<\/strong> also welcome external guests<\/strong>: \u2018Our 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\u2019ve also started going there frequently for conference lunches. It\u2019s always an added value,\u2019 says Professor Christa Sys<\/a>, a regular Universiteitsclub visitor. <\/p>\n\n\n\n

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 \u2014 everything was perfectly organised. We will definitely be back.’<\/p>\n\n\n\n

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Warm welcome<\/figcaption><\/figure>\n\n\n\n
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Everything taken care of down to the last detail<\/figcaption><\/figure>\n\n\n\n
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Professional service<\/figcaption><\/figure>\n\n\n\n
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Seasonal dishes and sustainable choices<\/strong><\/strong><\/h2>\n\n\n\n

Head chef Aaron De Ceuste<\/strong>r 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.<\/strong> \u2018I have a lot of freedom here to experiment with flavours and combinations,\u2019 he says. \u2018Guests appreciate quality and are open to innovation. That really motivates me.\u2019<\/p>\n\n\n\n

Sustainability is central to everything the kitchen does<\/strong>. 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.<\/strong> Even small details reflect their sustainable approach. \u2018We avoid individually packaged products and consciously opt for reusable alternatives,\u2019 adds Nele.<\/p>\n\n\n\n

Each month brings a new \u00e0 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<\/strong>. \u2018We see more and more guests choosing alcohol-free alternatives,\u2019 says Nele. \u2018It\u2019s important for us to be able to offer these alternatives.\u2019<\/p>\n\n\n\n

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Delicious French classics with local and seasonal ingredients.<\/figcaption><\/figure>\n\n\n\n
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Chef Aaron De Ceuster likes to experiment with flavours and combinations. He only works with seasonal and local products.<\/figcaption><\/figure>\n\n\n\n
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Surprisingly accessible, even beyond UAntwerp <\/strong><\/strong><\/h2>\n\n\n\n

Around 80 per cent of guests are university staff, <\/strong>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. \u2018It\u2019s not like that anymore,\u2019 says Nele. \u2018We\u2019re accessible and truly want to welcome everyone.\u2019<\/strong><\/p>\n\n\n\n

From quick lunches to group dinners<\/strong><\/strong><\/h2>\n\n\n\n

Whether you have only a short lunch break <\/strong>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.<\/strong><\/p>\n\n\n\n

Where culinary quality, tranquillity and inspiration come together<\/strong><\/h2>\n\n\n\n

According to chef Aaron, one strength never fails to impress: \u2018The tranquillity of the inner garden<\/strong>, right in the middle of the city. I have the most beautiful private garden in all of Antwerp.\u2019 Add to that a passionate team, a strong menu and a unique historical setting,<\/strong> and it becomes clear why so many guests keep returning.<\/p>\n\n\n\n

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Professor Amaryllis Audenaert<\/a>, one of the Universiteitsclub\u2019s regular visitors, sums up its strengths beautifully: \u2018High-quality, flavourful meals, attentive service and a stylish decor in the historic buildings of our university: the Universiteitsclub is a calling card we\u2019re proud of<\/strong>.\u2019<\/p>\n<\/blockquote>\n\n\n\n

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Professor Bence Nanay<\/a> adds: \u2018The 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<\/strong>.\u2019<\/p>\n<\/blockquote>\n\n\n\n

Thinking of visiting? <\/strong><\/strong><\/h2>\n\n\n\n

You\u2019re 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.<\/p>\n\n\n\n

Contact:<\/p>\n\n\n\n