Restaurants cuisine du monde 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

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.

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.

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.

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.

New brasserie (La Bru'sserie, where tapas are king), new menu created by chef Wout Bru. As for the cuisine, which is definitely top-notch, it is conceived with a desire for perfection and an attentive eye for choice (not to say luxury) and seasonal products (cep carpaccio, lobster ravioli, saddle of hare in winter, for example...). These gastronomic proposals are available in just two versions of a four- or six-course menu.terrace in a pleasant garden in summer, overlooking the Château d'Ursel.

Installed since 1988 in the small town of Bouillon, this restaurant welcomes you in a marine setting. His specialty? Fried mussels! 35 different preparations are proposed à la carte to delight the taste buds. Antonio Ramirez, the boss, has been able to build customer loyalty over the years; thanks to his know-how, his welcome and the quality of his products. The portions are generous. Other Ardennes speciality dishes are also available à la carte for those who are in a group with mussel phobias. Friendly staff and terrace.