The best restaurants Wellin

Located on a sunny hill of the "Vallée de la Vire"In the heart of Gaume : natural and cultural heritageWarm and rustic place, full of o thousand years history

A local classic, Restaurant Léo has been housed in a train carriage in the center of Bastogne since 1946! In the bistro, you can come just for a drink, while nibbling on snacks to enjoy the setting. The restaurant serves good local brasserie cuisine (dumplings in tomato sauce, sauerkraut...), as well as pizzas and more elaborate specialities using noble seasonal ingredients: game, scallop risotto, homemade shrimp croquettes, ravioli with foie gras...

Formerly Au Gré des Saisons, the restaurant underwent a transformation at the end of 2023: following renovation work, it changed its name to L'Empreinte. Still at the helm, young and innovative chef Manu Fiévet offers chic and trendy gourmet dining. He combines creativity and taste with market and seasonal cuisine, using fresh produce. His dishes are tasty, aesthetically pleasing and colorful. The plates are highly refined in nouvelle cuisine style. The dining room is as elegant as the plate.

Here, it's the trout that sets the tone; meunière, i.e. salted, peppered and pan-fried, in the same way as it has been for forty years, accompanied by bacon potatoes. There's also sauerkraut in winter, and touffaye (order 48 hours in advance), a regional dish based on pork ribs, sausage from Gaumaise and those delicious potatoes known as "plates de Florenville". As well as the famous trout, the menu includes an omelette, ham on the bone, quiche with Orval cheese and pâté gaumais. The place is wonderfully secluded in the forest.

Frédéric Bruneel welcomes his guests to his establishment, where old stones and fine cuisine come together in perfect harmony. It's a must to discover all the finesse of Ardennes cuisine, with a gastronomic twist. Game, in season, is obviously part of the package. The terrace is pleasant, thanks to its location slightly removed from the hubbub. The restaurant doubles as a cosy hotel combining comfort and contemporary charm. It's a particularly good place to (re)settle.

It's a truly charming house, built of local stone on the outside, with a warm decor inside that marries wood and stone to perfection. And when it comes to cooking, the emphasis is not on gourmet cuisine, but on an honest family spirit that emphasizes gourmet pleasure and conviviality. In addition to a few fine bottles of wine, special beers and a menu of non-industrial spirits that takes us out of our usual habits: whisky, gin, peket... A pleasant stopover on the shores of Lake Neufchâteau. It's fast, it's cheap and it's good!

The dining room of this gastronomic restaurant is elegant and warm, in the image of chef Philippe Duret's cuisine. The à la carte menu features noble, local produce alongside more traditional brasserie dishes. The dishes are hearty and feature game, not forgetting Orval cheese. The least we can say is that it's gourmet! Whether sitting by the fire in the marvellous veranda, or in summer on the terrace, the decor of the place remains friendly and welcoming in all seasons. A real treat!

The house offers some small restoration but is decorated with as much love as nobility! Omelettes and pan-fried dishes share the bulk of the menu and make the diner salivate. The Do Vî Ferdinand omelette (potatoes, onions, mushrooms, bacon, cream and pékêt) is the speciality of the owner. And this dish has a story it will tell you. Always around the egg, the robust Matoufé is THE traditional local preparation to be tasted before leaving the region. A beautiful culinary trip that we recommend!

The two flagship products of the abbey, cheese and beer, are at the heart of the specialties. The green Orval (4,5 % vol.) can be tasted on the barrel. Tartines, omelettes, local plank, duck leg... are on the menu and are accompanied by suggestions. A stopover that is essential if you are in the region: a visit to the abbey of Orval would be incomplete without a passage by this inn! It should be noted that this one has nothing to do with the old bar of the past, a modern building having taken its place for several years.

It is a gastronomic restaurant with a festive atmosphere (themed meals, wine-growers' evenings,...) in an original setting. Its name comes from the base of the building which is a pile of blue stones, waste rock from the Forges which were very active in the 17th century and turned blue by the heat. Everything invites you to the table, worthy of good cooking. The motto: "Celebrate and feast in this Blue House". The cuisine is inspired by it, far from any standardization!

A butcher's and delicatessen that has been making all kinds of delicious local charcuterie by hand since 1955. Typically, people flock here to buy the IGP Ardenne ham for which La Roche is renowned, but also to taste it on the spot with other home-made charcuterie specialties. A tasting room doubles up as a restaurant, where you can eat on the go whatever appeals to you in the shop window, accompanied by a fine wine. Only open at lunchtime. Outside of lunchtime, you'll need to buy from the butcher's takeaway.

Le Nut's is a Brasserie-restaurant where you can have a drink or eat Belgian and American specialities while learning about the Second World War, and in particular the Battle of the Bulge during which the Americans liberated the town. The interior is totally dedicated to this period of history. An unmissable address in the heart of Bastogne, where history and culinary art meet. The menu features local charcuterie, American-style burgers and Bastognard bison steak.

The beautifully restored old Thirion family farmhouse is one of those perfectly successful tourist and gastronomic conversions. There are four rooms renovated in the original respect with the old stones of the country. The menu does not explode with originality, the aim being to serve good and well some typical dishes of the region (trout, toast with mushrooms, scampis, steak, veal chops, cannelloni, game in season). Open fire for winter and summer, the beautiful garden by the river, perfect for aperitifs and dinner.

The Hartmans had an original idea to revitalize their point of sale in the centre of Bastogne: transforming part of it into the "Musée du Cochon" (Pig Museum). Specialized for several generations in deboning and cutting, they obviously know what they are talking about. At the counter, you'll find their preparations, sandwiches with toppings and local beers. At the back of the shop, there are a few nice tables where you can have a drink among the initiates and quietly taste pig products.

Here, the menu oscillates between local and refined cuisine, following seasonal trends. Classics include roast camembert and ham with old-fashioned mustard. Salads and pastas complete the menu, with a variety of suggestions that can be accompanied by regional beers. A lively place, it sometimes hosts concert evenings in an artistic setting, depending on the artist's work on display. An ideal spot for a good time, the brasserie is located near the famous stag sculpture, L'Appel de la forêt.

A new brasserie-style restaurant that opened in late 2011. It's on the site of the Trois Fourquets brewery, who also own it. Many dishes are cooked with the house Lupulus beer, including beef carbonnade, roast chicken and the Milanese entrecôte steak which is served with home-made ravioli. Well worth a look.

The setting is rustic and the atmosphere warm. Here you can enjoy salads and local dishes made with beer or Orval cheese, such as raclettes and fondues (Burgundian or Savoyard), mussels... You can also opt for tasty grilled meats, Orval cheese dumplings, a tomato-mozzarella combo from Ardennes buffalo and, of course, local trout meunière and smoked ham. Family activities nearby include kayaking and free mini-golf if you eat at Le Moulin.

This is the gourmet brewery of the Hostellerie du Peiffeschof. In the kitchen, Miguel Giltaire follows the seasons and alternates traditional recipes in the grandmother's way and creations of the moment. No fixed card, nothing but inspiration. The chef is sometimes accompanied by Thierry Neyens, head of the Hostellerie, who offers you "his" wine list from over 500 labels. A reference in the region. This table d'hôtes has only a few tables and a nice friendly fireplace, so reversion is recommended.