Yust Group opens restaurant Eppo in Covelierstraat: “Casual neighborhood restaurant where pure products are central” (Antwerp)

“In 2019, Yust Group opened the hotel in Berchem. Since the very beginning, our in-house restaurant has been an inseparable part of the whole. Because we communicated everything about Yust to the outside world via one channel, we were not sufficiently successful in highlighting the restaurant’s assets,” says Nienke Verwer, head of marketing and communications at Yust Group and Eppo.

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“We are in a great culinary city,” says Laurens Jasperse, Eppo’s head chef. “Then it’s a shame that you can’t promote your concept to attract lovers of good food. People saw us more as the hotel’s restaurant. However, dining in a hotel is a tradition that links you with Paris or London. Something like that hardly happens here.”

“That got us thinking,” Verwer continues. “We wanted to separate the restaurant from Yust. When we presented that idea to management, we were given carte blanche to develop our ideas.”

Casual and occasional

Eppo was born. “Together with hospitality expert Daan Guelinckx, we are creating a new concept where quality and flexibility are central,” says Verwer. “We are not a fine dining restaurant that is only suitable for special occasions. A place where you can eat something casually and occasionally, a place where customers sit down and feel at home.”

“Some people are tired of sharing dishes and prefer to have a plate to themselves. Now we give them the choice”

Nienke Verwer

Yust Group and Eppo

At Eppo, guests can choose between a well-thought-out experience menu from the chef or can choose à la carte. “We no longer exclusively use the sharing concept,” Verwer explains. “Some people are tired of sharing dishes and prefer to have a plate to themselves. Now we give them the choice.”

The choice will not be easy. There is something for everyone. “Flexitarians, pescetarians, meat eaters and vegans can enjoy together without sacrificing quality,” says Jasperse.

“The menu is more refined than before, but still accessible. It is a small menu that will change every two months. After all, our dishes are seasonal. As a result, I work purely product-wise. For example, I often work with peas and asparagus at the moment.”

Special wines

Verwer and Jasperse are also proud of the drinks menu of their new brainchild. “The range is relatively limited, but extremely well selected,” says the chef. “We have a very nice non-alcoholic pairing. There are also five cocktails, tasty natural wines and some special, more classic wines. These are wines from roughly the 1980s that easily cost several hundred euros per bottle, but which we also offer by the glass.”

While the menu was thoroughly overhauled, the interior of the restaurant apparently remained untouched. “Although the space has become smaller and cozier,” says Verwer. “The entrance has changed, we work with mood lighting and candles. It is warmer, softer and cozier. But the focus should be on the food. The environment should not be too distracting.”

“That seems to be working well, because the first reactions are extremely positive,” says Jasperse. “The story is correct on all levels.”