NATIVETAKE OUTLUNCH/APERO/COMFORTFOOD Sunday-Friday 11h-18h Muntstraat 8-2000 AntwerpenORFind us on UberEats and Takeaway.com
Native is an organic restaurant with a focus on local, seasonal and sustainable products.
Breaking away from the traditional concept of meat or fish accompanied by some greens and putting the spotlight on seasonal vegetables instead, our dishes do not follow demand, but rather what nature can offer us. In that same philosophy we highly encourage the concept of sharing is caring, experience-, drink- and foodwise.
No wonder that you’ll be able to find natural and full flavour in all our dishes. In accordance to our own philosophy, we work with trusted and local suppliers. From time to time we can even put our hands on a fantastic harvest, exclusive local fishes or unconventional meat. You will also feel this in our beers and wine-list which changes very often due to limited batches and bottlings.
#DENDAGSCHOTELDagelijks take out gerecht aan €12.50Standaard vegan Zondag: Hete Bliksem (optie gehakt) Maandag: Pompoen-boerenkool-parelgerst Dinsdag: Rode kool-bloemkool-boterraap Woensdag: Witloof in de oven Donderdag: Spruitjes-rode biet-aardpeer (optie spek) Vrijdag: Zoete aardappel-palmkool-pastinaak (optie FISHSTICKS)
MENU
LUNCH
Take Out or order on: www.UberEats.com or www.Takeaway.comSoep met brood/Soup with bread Brioche met omelet, sla en srirachaBrioche with omelette, lettuce and sriracha Brioche met gepocheerde zalm, zure room en boerenkoolBrioche with poached salmon, sour cream and kale Brioche met pulled pork, gepekelde groentjes en mirin-sesam-sausjeBrioche with pulled pork, pickled veggies and mirin-sesame-dip Brioche met gemarineerde oesterzwam en zilte pestoBrioche with marinated oyster mushroom and seaweed pesto
#DENDAGSCHOTELDaily take out dish €12.50Vegan based Sunday: Potato-eggplant-apple-onion (supp minced meat) Monday: Pumpkin-kale-pearl barley Tuesday: Red cabbage-cauliflower-butter turnip Wednesday: Chicory-celeriac Thursday: Brussel sprouts-beetroot-jerusalem artichoke (supp bacon) Friday: Sweet potato-palm kale-parsnip (supp fish sticks)
