One half of the restaurant commands a view of the kitchen team crafting all sorts delicacies, while the other overlooks the Antwerp docks and skyline. There is never a dull moment at Cella, starting with the industrial cachet of this stylishly repurposed warehouse by the team that used to run Het Pomphuis. The menu features a tempting lineup of pedigree Belgian fare with matured meat grilled over charcoal embers, fresh fries and a last-minute sauce, together with a smattering of ubiquitous international dishes of the likes of ceviche and sushi. Flawless technique and aromatic sauces are the hallmark of the gifted chef.