Restaurants cuisine du monde Yvoir

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.

Restaurant located near the center of Philippeville

Restaurant with local cuisine and regional products

Restaurant with vegetarian menu

Closed the 2nd fortnight of February and the 1st fortnight septembre

The patroness in the dining room, the patron in the kitchen
Regional dishes: Hemptinne Foie gras, cooking at low temperature with tomato confit and garlic, chutney with sweet peppers, tomato and pepper of gray espelette, Petits gris de Warnant simmered with SAUTERNE and vegetables, chopped parsley in crumble, Magret of duck of Hemptinne enamelled with acacia honey, mashed broccolis, pink berries and skewer of fried liver, Rabbit with "Schwendi" beer and nettles (speciality of Philippeville)

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!

Algerian restaurant, couscous specialities.

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!

L'Eau Vive is used to gastronomic awards. It has everything to please: contemporary décor in a romantic setting (former 17th century mill), superb terrace installed on the banks of the Burnot brook which unrolls its waterfalls. And above all, it has been awarded 2 Michelin stars, which undoubtedly gives it the title of best table in the Haute-Meuse. The plate offers new sensations all in delicacy. Pierre Résimont uses new techniques to showcase his products. A table d'hôtes for 8 people is set up in the middle of the kitchen.

Sawasdee allows you to discover chicken and fish in a different way thanks to the typical spices of Thai cuisine. Like with the different curries, fresh chilli and Thai pepper. If you are sensitive to spices, you should prefer milder dishes. Venture into the specialities, for example Tom Yam (lemongrass soup) or a Thai seafood bouillabaisse. The interior setting is in keeping with local traditions with a contemporary touch. The terrace is spacious and pleasant despite its location on the street front.

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.

For over half a century, Bouboule has been the king of Moules! Offering only the best quality, Bouboule has forged a solid reputation well beyond the city limits of Dinant. The menu features no fewer than 35 mussel specialties (1.2 kg, served with fries), as well as classic suggestions for fish, meat and stews. The view over the Meuse is breathtaking. If you're booked up, the "Bouboule chez soi" option lets you take the pans home with you, including (super-simple) instructions for use!

Restaurant of traditional and refined cookeryRestaurant with choice of trouts and crayfish in fish pondRestaurant with game of the areaRestaurant closed Sunday evening and Monday (except non-working)Located near the E411 motorway