Bavet Opens its First University Restaurant

The specialist in "Belgian spaghetti" has welcomed its first customers in its new restaurant established on the University of Antwerp's Drie Eiken campus.

The fast-casual dining brand, founded in 2015 by Peter Van Praet, is reaching a milestone in its development with the opening of its fifteenth restaurant. And while the "Belgian spaghetti" specialist usually targets locations in large cities that exhibit a distinctive look and history, the new establishment stands out in many ways.

Built by the real estate developer Life and owned by the Belgian company Xior, an expert in student housing, it is located in the brand-new Building P of UAntwerpen, on the Drie Eiken campus in Wilrijk. A place intended to become "the beating heart" of a campus bringing together some 10,000 residents, the university proudly states.

The monumental architecture of the new construction houses two gymnasiums, an ultra-modern training room for future physiotherapists, and especially a food hall: a vast dining area that can accommodate 460 people, hosting three brands. Komida, the university kitchen, Café Unief, a branch of Oats Day Long, a coffee concept focused on healthy and indulgent oat-based breakfasts and lunches. And Bavet.

"Why here? Because universities are buzzing with energy, ideas & community, and that’s exactly where we thrive," Bavet simply explains.

An Ideal Formula

Bavet's objective is clear and simple: to offer fast and tasty spaghetti dishes that fit perfectly into the busy rhythm of campus life, with the facilities remaining open continuously. The service is intended to be "fast-casual" to meet the needs of students and staff, whether between classes, during group projects, or for post-exam celebrations.

The brand promises "always a bit saucy" bowls of spaghetti, true to its casual and gourmet positioning. "Restaurants play an essential role in the development of student life. Alongside Komida, we looked for external chains recognized for the quality of their food, appreciated by students, and open in the evening. That’s how we discovered Bavet, renowned for its pasta," explains Catherine Ongenae, coordinator of the nutrition and student affairs domain.

"More Than Meals, Connections"

Students and staff will be able to get food from 8 a.m. to 10:30 p.m. on weekdays and even on weekends, Saturday and Sunday afternoons. "The place will be lively," according to Luc De Backer, project coordinator, "because people come here to play sports, especially local sports clubs. We have already made arrangements with the city of Antwerp, and some clubs will train there two to three times a week. This is a real asset, given the lack of halls in the region."

This opening on a university campus is part of a broader company strategy: "to be where our community is and to turn meals into connections," states the Bavet chain, which takes great care of both the quality of its products and the culinary experience in an authentic atmosphere. Time will tell whether students or athletes from city clubs will don the traditional plastic bib around their necks.