Chef Viki Geunes on the philosophy behind three-star Zilte
Perched atop Antwerp’s MAS Museum, Zilte is one of Belgium’s two three-Michelin-starred restaurants. Chef Viki Geunes explains how precision, seasonality and family drive its success.
High above Antwerp, on the top floor of the MAS Museum, sits Zilte — one of only two restaurants in Belgium to hold three Michelin stars. Since relocating to the landmark building in 2011, the restaurant has become a destination for both its panoramic views and its tightly honed culinary identity.
At the helm is chef Viki Geunes, whose path into hospitality was anything but conventional.
From engineering to the pass
Geunes did not take the traditional route into hospitality. Originally enrolled in industrial engineering, he left his studies after becoming disillusioned with their theoretical nature, drawn instead to the immediacy of restaurant life.
Working as a waiter at the time, Geunes shifted his focus fully to the kitchen, teaching himself through cookbooks and experimentation. That early grounding continues to inform his approach today, he told db in a recent interview.
“I’ve always had a very precise way of thinking; I’m attracted to details and am very organised. I think that’s what made me good at sciences, rather than my scientific studies producing the habit of precision. That said, that ability to conceptualise things before physically producing them is central to my creative process. I start creating dishes with the end point already in mind – how I want the dish to look – and then build backwards, putting together the different elements.”
Seasonality and simplicity at the core
At Zilte, Geunes’ cooking is guided by a philosophy of “honouring and elevating” ingredients. That principle shapes every stage of development, from sourcing to plating.
“We try to keep things simple and pure, building each dish from what is available to us in each season. The same goes for how we cook; we build from the flavour profiles of each ingredient, letting them shine, rather than trying to cover them up or overcomplicate things. We elevate those flavours with time and patience, and then the final dish honours that journey through the sophisticated presentation.”
This approach results in a style that resists geographical definition. Instead, dishes reflect personal taste and experience.
“I cook what I like to eat, and that is by nature a very personal thing. Every dish is a reflection of my palate and my journey. It’s not that I’m thinking consciously about building an identity on the plate. Instead, I’m just representing myself, and then it becomes recognisable as a byproduct.”
Set high above Antwerp, Zilte is as much about people as it is about food. The restaurant is run by Geunes alongside his wife Viviane, daughter Gitte and son-in-law Aaron Moeraert.
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That close-knit structure plays a defining role in both service and decision-making.
“I think the guests can feel the harmony between the four of us on the floor. Service is like a choreographed dance, each of us moving in sync with the others. I know my family so well and so intimately that working with them feels like a natural extension of myself. The restaurant is founded on that love and respect, and I believe the guests can sense it.”
He adds: “It’s also been great for the business to have such trusted partners as we move forward. We get to make every decision with each other’s support, and we get to use each other as constant sounding boards. I have made courageous moves in my career that I couldn’t have made otherwise if I didn’t have my family at my back.”
A cellar built to encourage exploration
Wine plays a central role in the Zilte experience, with a list that leans heavily on Europe’s classic regions while offering depth across styles and price points.
Champagne is a clear focus, spanning grower and prestige cuvées, with producers such as Egly-Ouriet, Ulysse Collin and Krug represented alongside flagship bottlings including Dom Pérignon.
The broader list shows similar breadth. Bordeaux is well covered across both Left and Right Bank, with wines from estates such as Château Lafite Rothschild and Château Pétrus sitting alongside a deep selection from Burgundy, including grands crus from leading domaines.
Italy also features prominently, particularly Piemonte, with Barolo and Barbaresco producers well represented, while the New World is not overlooked, with wines from California and South Africa appearing throughout the list.
Sweet wines form a final pillar, ranging from Sauternes, including Château d’Yquem, to German Rieslings and Tokaji, reinforcing the restaurant’s focus on a complete dining journey.
Extending beyond the table
The restaurant’s name, inspired by the taste of the sea and a moment involving oysters on Geunes’ honeymoon, continues to underpin its ethos.
Today, that philosophy extends beyond the food itself.
“We think of the restaurant experience as something that extends beyond the table. The constant question we ask ourselves is how we can provide an experience that creates memories. That comes from the food, of course, but also from the warmth of the service, the way the guest is greeted at the door, the personalisation and bespoke nature of the way we approach people. Guests remember that.”
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