On 7 October 2024, Tourisme Vlaanderen aka Tourism Flanders presented the concept for the new culinary experience centre Smaakhaven or Taste Haven in Antwerp. Smaakhaven is intended to become the reference point for anyone passionate about food, both at home and abroad. 

The former Loodswezen or Pilotage building and the buoy shed in Antwerp will house a demonstration kitchen, a guest table and a lounge bar. But also a shop, an event space and even an experience trail. 

“Three ingredients are central here: innovation, tradition and craftsmanship”, CEO of Tourism Flanders Peter De Wilde says in a press release. 

“But what makes the Smaakhaven truly unique in the world is that the visitor will help determine the dynamics and soul of this culinary experience centre.” 

The intention is for the Smaakhaven to open its doors in 2029.

In the middle of the 16th century, the site of the Pilotage was the heart of the port of Antwerp. It was a lively place where wheat, barley and other culinary products were traded. With the arrival of the Smaakhaven, that passion for food is revived 5 centuries later. In the heart of Flanders, along the banks of the River Scheldt. And the ambitions for the new culinary experience centre are great.

“The Smaakhaven must become the epicentre of culinary Flanders, where visitors can taste, learn and meet. We really put the visitor at the centre here and in doing so we distinguish ourselves from the culinary centres elsewhere in the world. Entrepreneurs, residents or simply lovers of good food and drink will be able to participate in communal cooking sessions, experiments, workshops and events here and thus strengthen the sense of community between all culinary enthusiasts. Smaakhaven is more than a restaurant because the visitor cooks along. It is also more than a museum because the visitor helps write the story of culinary Flanders”, CEO De Wilde says.

Show cooking

Smaakhaven wants to give Flemish culinary craftsmanship the stage it deserves. All facets of food culture are put in the spotlight here. 

The realisation of Smaakhaven shows that we are proud of a sector that does not always have it easy. With Smaakhaven we also support our culinary makers by connecting them with other inspirators.

Smaakhaven wants to give Flemish culinary craftsmanship the stage it deserves. All facets of food culture are put in the spotlight here. 

“The realisation of Smaakhaven shows that we are proud of a sector that does not always have it easy. With Smaakhaven we also support our culinary makers by connecting them with other inspirators. The impressive Loodswezen building and the associated buoy shed will have various functions that complement and support each other”, the press release says.

The three basic ingredients (innovation, tradition, and craftsmanship) return in both the scenography and in the many activities that visitors can book in the Smaakhaven.

Scenography

The scenography tells the fascinating story of culinary Flanders. The storytelling links both buildings together and winds like a common thread through the entire site. 

Culinary makers can learn, experiment and create together in the world-class professional kitchen. The demonstration kitchen is the place to go for culinary tourists. They cook and experiment here with local products, attend demonstrations and take part in team building activities. 

Thanks to the state-of-the-art plug & play facilities, they can also easily share their experiences on social media.

Chef’s table

At the guest table, culinary makers and students show their creations to an international audience. Audiovisual projections support the story behind their dishes or products. In the lounge bar, the rich Flemish diversity of drinks, beers and wines is explained and clarified. The shop is the showcase of culinary Flanders. Here, the craftsmanship of Flanders is literally on display.

“The multifunctional event space offers space for product presentations, temporary exhibitions, conferences and cultural activities. The inspiring workspace invites visitors to set up new initiatives and help shape the story of culinary Flanders. And in a Flanders known for its impressive market squares, an experience market is of course a must. This place can be transformed into an open space.”

Michelin-starred chef Peter Goossens: To reach the top, you need to be able to rely on a solid foundation. In Flanders, this is given shape by the craftsmanship of our chefs, top products from the region, the innovation of culinary entrepreneurs, the often centuries-old culinary traditions and – last but not least – the public that knows how to taste all of this. All these aspects, which together form the Flemish food and drink culture, are given a stage of global allure in the Smaakhaven.

Koen Kennis (N-VA), Antwerp Alderman for Tourism: “The most recent edition of the Michelin guide names Antwerp as the culinary capital of Flanders and Belgium. This is first and foremost the merit of our gastronomic entrepreneurs, but also of the policy in which we recognize the importance of this sector for tourism. Top chefs with new culinary talent in their wake, addresses for gourmets, various gastronomic festivals, … Antwerp has it all. The Smaakhaven in a prestigious location such as the Loodswezen can continue to build on this. Tourism Flanders considers the Smaakhaven as a powerful tourist lever that stimulates curiosity. In this way, we want to give visitors a taste for more culinary discoveries in the rest of Flanders.”

Tourism Flanders  now working out the concept of the Smaakhaven in more detail. The City of Antwerp will be responsible for the renovation of the historical heritage buildings. 

The intention is for the Smaakhaven to open its doors in 2029.

38 million

This project is budgeted at 38 millions euros so evidently, not all political actors are so happy with this. The Inspection of the Flemish Ministry of Finance also had its doubts.

The funds were drawn from the Recovery Plan and the Inspection was critical about a culinary, tourism showcase was actual economic recovery. But in the end, the administration okayed the project. 

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