Le Steak '17

Le Steak ’17 is a meat-focused restaurant on Antwerp’s Eilandje, centred on beef prepared over charcoal in a Big Green Egg. The cooking takes place in a semi-open kitchen, allowing diners to see the chosen cut being grilled. The closed-lid cooking system helps retain the meat’s juices while adding a gentle smoky character.

The menu is built around a selection of substantial beef cuts rather than a long list of dishes. Options include rib eye, tomahawk, côte à l’os, T-bone, filet pur, entrecôte and picanha. Smaller cuts are suitable for individual dining or sharing, while larger bone-in pieces create a more communal meal. The first round of side dishes accompanies the meat, with the restaurant taking a measured approach to additional portions to limit food waste.

The setting is intimate and straightforward, with an elegant touch rather than elaborate decoration. The open cooking area gives the meal a visual element, while the menu’s focused format keeps attention on the meat, its preparation and the accompanying wine. Wine choices are presented as part of the dining experience and cover a range of styles and budgets.

Le Steak ’17 suits diners who enjoy carefully cooked beef, shared cuts and a charcoal-grilled flavour. Most of the meat selection carries halal certification, with côte à l’os as the exception. Vegetarian diners can request a vegetarian burger in advance. That option gives mixed groups some flexibility, although the restaurant’s identity remains firmly rooted in steakhouse dining.

The restaurant also has a social and community-minded side. Through cooperation with the City of Antwerp, it provides work opportunities for team members with challenging employment histories. Private dining can be arranged for groups of up to 22, with a private chef, an open kitchen and live grilling. The combination of visible preparation, a concise meat-led menu and a warm dining-room atmosphere makes the restaurant a natural choice for a special meal, a shared dinner or a gathering built around one substantial cut.