Belgian gastronomic restaurants 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.

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!

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.

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