Dry aged steak in Antwerp
At Faucher you eat dry aged steak in Antwerp, at Vlaamsekaai 27 on ’t Zuid. Seven cuts of beef age in-house for 25 to 45 days, from the filet pur to the Jersey côte à l’os. Then they go on the charcoal grill in the open kitchen.
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Vlaamsekaai 27, 2000 Antwerp · open every evening · the underground Q-Park Kooldok car park is right opposite
How long each cut ages
Before you choose your cut
The seven cuts, with breed, days and price
Ribeye, Jersey, 45 days, 300 g: €39. Côte à l’os, Jersey, 45 days: 600 to 700 g for one at €59, or 950 g for two at €42 per person. Porterhouse, Jersey, 45 days, 950 g for two: €46 per person. Tomahawk, 45 days, 1.2 kg for two: €49 per person. Côte de boeuf, Simmentaler, 40 days, 950 g for two: €39 per person. Rumsteak, Black Angus, 30 days, 250 g: €25. Filet pur, Faucher Label, 25 days, 250 g: €38.
Aged in-house
Every cut of beef on this page ages with us, in-house, for 25 to 45 days. On the menu, the number after the name gives the ageing: 45d. means 45 days. What happens to the meat in those weeks, we explain in our article on dry aged beef.
On the charcoal grill
After ageing, every cut goes on the charcoal grill in the open kitchen, in view of the dining room. The charcoal is a selection of eucalyptus, black acacia, beech and oak.
Grass-fed beef
Beef, veal and lamb at Faucher are all 100% grass-fed, and the whole menu is halal. That goes for every dry aged cut on this page too.
For one or for two
The ribeye, the rumsteak and the filet pur are steaks for one, as is the côte à l’os of 600 to 700 grams. The porterhouse, the tomahawk, the côte de boeuf and the 950 gram côte à l’os are shared by two; we charge them per person. One cold sauce comes with every main course. Sides such as Belgian fries cooked in beef fat are ordered on top, from €4 to €6.50.
What guests write
“You can really taste the quality of the ingredients and the care that goes into each plate.” (Skander S., October 2026) Another guest: “Every dish I’ve tried has been full of flavor and clearly prepared with care.” (fouzya t., June 2026) And on the ribeye, in Dutch: “Ik had de Ribeye besteld en je smaakte dat dit kwaliteitsvlees was.” (Kadir Ü., February 2026)
Questions about dry aged steak at Faucher
Where can I eat dry aged steak in Antwerp?
At Faucher, at Vlaamsekaai 27 on ’t Zuid in Antwerp. Seven cuts of beef on the menu age in-house for 25 to 45 days and then go on the charcoal grill. We are open every evening.
How long does the beef age at Faucher?
45 days for the ribeye, the côte à l’os, the porterhouse and the tomahawk; 40 days for the côte de boeuf; 30 for the rumsteak and 25 for the filet pur. The ageing happens in-house.
What does dry aged steak cost at Faucher?
From €25 for the 250 gram rumsteak to €59 for the côte à l’os for one. The cuts for two are charged per person, from €39 to €49. One cold sauce is included; sides and warm sauces are extra.
Which cuts are for two?
The 950 g porterhouse, the 1.2 kg tomahawk, the 950 g côte de boeuf and the large 950 g côte à l’os. You pay per person: €46, €49, €39 and €42.
How many people can I book for?
Monday to Thursday we are happy to welcome you with up to 10 guests, outside school holidays. Friday to Sunday and during school holidays: up to 6 guests. Children count as guests. Please book for everyone; extra guests cannot be added through the notes. More than 10 guests Monday to Thursday, outside school holidays? E-mail info@faucher.be or use the group form.
Where do I park?
In the underground Q-Park Kooldok car park, right opposite Faucher on the Vlaamsekaai.