our story

our story

our story

the concept

Ahoy, lovers of the North Sea.

Surrounded by the breathtaking views of the Schelde river, Vis van A delivers a new food experience by Michelin-starred chef Bart De Pooter. You will find a restaurant and a food market full of fresh seafood, seasonal delights, and amazing cocktails. Pick your favorites from the raw bar, have some grilled fish or lobster, and try one of our chef’s signature dishes.

Meat lover? Vegetarian? On the menu you’ll also find delicious beef dishes and vegetarian options with vegetables from our own garden.

All this deliciousness, combined with a stunning design and picture-perfect harbor setting, makes for a time to be remembered.

the bait


The best from the North Sea and beyond. Enjoy a fresh seasonal lunch in the afternoon, indulge in the finest seafood in town in the evening, or join us on our terrace for sunset cocktails and bar bites!

fish market

Having friends over at home? Romantic picnic? Or, feeling like take-out and a good movie? Our market with commits to providing you with the freshest and highest quality seafood and vegetables daily. 


From morning until late, the bar serves a sharing menu and the best seafood plateaux to accompany wines, champagne, and crafted cocktails.


At our terrace, the views are best enjoyed with our delicious drinks and food. Seafood pasta, fish and chips, or shrimp cocktail? Yes, please! Join us in an inspiring surrounding with the Schelde as backdrop.

Vis van A | Chef Bart De Pooter

the captain of the ship

Bart De Pooter is a Belgian chef and culinary entrepreneur. In 1993 he opened the doors of his first restaurant, Pastorale. Ten years later, his commitment and passion were awarded a Michelin star, followed in 2006 by a second star. The restaurant has been elected the best vegetable restaurant of 2018 and shines in the top 100 of La Liste. Bart’s cuisine is marked by our seasons’ flavors, colors, and different textures. Fueled by a passion for hospitality, he creates beautiful places and exceptional food. His specific style and efforts were put in the spotlight in 2012 when Bart received the title of ‘chef of the year’ by Gault&Millau. A close connection with nature characterizes Bart. The vegetables for his restaurants come from his own ecosystem that brings ethical and sustainable agriculture, spread over 12 hectares of land where the chef’s roots lie: between the fields of the three rivers Rupel, Nete, and Schelde.

We’ll get

you hooked

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Vis van A is closed
we are enjoying a short holiday

We look forward to welcoming you back starting on Wednesday, April 19th!