The best restaurants Yvoir

Thierry Van Damme, who collects fine breweries like others collect classic cars, launched this one with his partner Michel Grenier. A brasserie overlooking the Meuse at the foot of the Luxembourg Bridge, it boasts a shellfish bench (oysters, mussels, clams, langoustines, North Sea shrimps...). The menu features regional classics: croquettes crevettes, entrecôte, américain, sole meunière, vol au vent... Afternoon drinks service only. In fine weather, superb outdoor terrace.

Elegant, welcoming, old-French setting in the former Tanneurs workshops, now the Hôtel des Tanneurs. The chef is Hubert Quairiat, equally at ease with products from both land and sea, and capable of combining creativity, tradition and presentation without false notes. The easiest way to see for yourself is to opt for one of the menus (Espiègle, Balade or Gourmand), a total mastery. There's a reason why this restaurant, which has been one of Namur's top addresses since 1988, attracts so many gourmets.

A good, old-fashioned address, where the ambient red (gingham tablecloths, tables and chairs...) is enhanced by dedications from personalities and artists who have one day tasted this cuisine in the form of a love affair with local produce. Local and international. On the menu, jambonneau au gratin, groin de cochon, entrecôte de boeuf and cassoulet are all firm favourites. You'll also want to come for the warm welcome: boss Dominique Renson is a dry wit who doesn't take any crap! He produces an exclusive and delicious aperitif, the Florange.

Located on the banks of the Meuse, near the marina, this Michelin-starred restaurant offers a unique setting. Contemporary architecture and interior design use aluminum and wood as the main materials. Creative cuisine is served here, with meticulous presentation: chef Julien Wauthier offers pleasure to the palate and the eye. The menu features noble products such as scallops, game and offal such as sweetbreads and veal cheek. The terrace on stilts and the riverside garden are sure to tempt you on sunny days.

Carl Gillain remained at the helm but Agathopède changed its name to a more corporate name. More convivial and with less fuss, the restaurant of the Royal Snail hotel opted for bistronomy. We eat at the bar or on low tables if we wish, we have an unpretentious aperitif before continuing with the plates served à la carte. The ex-second-in-command of Comme Chez Soi opted for a 90-degree turn in the spirit of the times, another emblematic address where he also made his mark. Bosses break codes and we love it!

At the entrance to the city, the tavern offers a variety of menus and daily specials. Pan-fried Irish entrecôte, vol-au-vent, homemade meatballs and old-fashioned knuckle of pork are just a few of the must-tries served at Champs-Élysées. Seafood is also a highlight. In fact, everything is homemade, in keeping with the traditions of an authentic brasserie. The owner is a sommelier by passion, and it's a pleasure to discuss wines with him. The dining room and veranda are spacious, as is the terrace, heated in winter and shaded in summer.

Algerian restaurant, couscous specialities.

A few blocks from the Jambes bridge, the Pain Quot' is in the air of time while keeping the specific DNA of the sign (falsely aged decoration, large table of hosts, counter presenting its tempting suggestions, beautiful luminaries), the clientele of regulars has its marks there. It is good to stop there for a breakfast, a soup, a sandwich, a piece of pie. The specialities are succulent and of quality like the Tuscan plate or the beef basil sandwich. We do not forget the suggestions and superb cakes. Other address: rue du Collège, 5.

We will move away a few dozen meters from the Meuse river bank to discover this restaurant, an excellent surprise given its strategic location. The décor is contemporary and the cuisine traditional, favouring grills or chic brasserie dishes. The motto of the house is "fresh product" made on the spot. The wines are mostly French with a touch of originality. Beautiful back terrace, from where you can almost touch the water of the Lesse with your hand. An opportunity to recall the strong bond between Anseremme and kayakers!

You'll be amazed by this terrible liner that appears to be moored against the Jambes lock. In fact, it's a new building complex on the ground floor of which the brasserie has taken up residence. The terraces are crowded with people in fine weather, and the superb dining room, with its tables arranged according to mood, is bustling with people. The menu is rich and varied, featuring classic brasserie dishes that have been (re)visited. A special mention goes to the vol-au-vent and its sweetbreads. The fish is beautifully prepared. The wine bible includes some fine Belgian parishes, and the sommelier has mastered his subject.

Les potes are two young enthusiasts, François and Damien, who embarked on this adventure in February 2020. Their menu offers freshness and seasonality in two starters (mushrooms in 3 ways or roasted scallops), two main courses (Belgian game meat or catch of the day) and as many desserts. The restaurant is highly recommended, both for its contemporary setting overlooking the river and for its contemporary gourmet cuisine. Also noteworthy is the cheerful service: François and Damien come to your table to present their dishes.

This restaurant-brasserie, with its contemporary furnishings, is housed in a perfectly renovated former grain market. The premises are pleasant, bordering the Sambre and overlooking the Citadelle, and popular with tourists in fine weather, especially on the terrace. The menu features regional and local cuisine in a busy atmosphere. A tempting selection: shrimp croquettes, veal bread à la namuroise, braised sweetbreads, salmon au gratin or linguine with scampi. Sauces are plentiful, so ask for them on the side.

Pascal Pirlot prepares top-flight bistronomy dishes. The modern premises exude a certain warmth: the icy chocolate walls contrast subtly with small touches of fiery red. The house owes much of its reputation to its fresh fish and shellfish dishes and its seasonal menus, always precisely directed. From autumn onwards, game plays elbows with sole and Breton lobster. The chef's speciality: an egg cooked at 63°C (in a different version, but never off the menu) and incredible value for money.

The dishes are typical of French and Belgian (fine) cuisine: local preparations, game in season, fish and shellfish... all with a literally breathtaking view over the Meuse! In this 19th century mansion, beautifully decorated in bright and pastel colours, paved with old tiles, you can also eat in the garden in the summer. The chef Jean-Luc Henrotaux is also a painter and the decoration is very personal. The menu of the month is seasonal, the lunch allows you to taste great cuisine at an affordable price.