The best restaurants Belgium

The industrial decor of this organic eatery has a somewhat vintage feel. Very spacious and airy, it features well-separated tables and offers artists or collectors the opportunity to display their treasures or works. You'll receive a simple but sincere welcome and a smile. The philosophy of the place is slow food, using organic and seasonal products, with a vegetarian and even vegan bias. As if to put an end to clichés, the cuisine is refined, the plates pleasantly tidy and the prices very reasonable.

Full of love for their mothers, once upon a time there were Nico, Audrey, Laurent and Julien. But above all, it is their cuisine that is targeted! The restaurant is dedicated to them. The concept is nostalgic of the 1980's: casserole of the day, cheeseburger of the sons, music of the 1980's, decoration linked to the characters and people of the time..., one would almost be afraid to be caught with an elbow on the table or not to finish one's plate! Let us also note the piece of beef of the day, the rib of beef on board and the brunches of Sunday.

The "Onzième Commandement" is a café-brasserie with a baroque decor of religious statues and stoup charms. Not surprising, given its location opposite Notre-Dame Cathedral. A fine selection of beers and Belgian specialties on the menu. The restaurant has quite a reputation. The honey-coatedribs were divine, as was the reasonably priced rabbit with plums. The place is worth a visit, but it's quite touristy. Probably because it's on the "World's best bars" list (www.worldsbestbars.com)...

Odette-en-Ville uses an ultra-contemporary urban decor... without going overboard. The lounge-library has a beautiful effect. The wall-mirror, helped by the glass roof, does everything it can to help guests be seen. This trendy boutique hotel also caters for gourmets. The perfect egg, green asparagus, grey shrimp and mousseline is perfect; so is the salmon back with teriyaki sauce! For dessert, Odette's rice pudding, tasted during a previous visit, is a reminder that there are other sweets on the menu that Proust would not have disparaged!

G for gastronomy. Here everything invites you to taste pleasure. The warm and friendly atmosphere is present from the moment you enter, thanks to the decor that evokes the estaminet of yesteryear, with a modern touch. The menu is very extensive, and the suggestions, regularly changed, will allow you to taste new flavours. To finish your meal, gourmet desserts await you. Why not try the tarte Tatin with a scoop of ice cream or the brown sugar crème brûlée? To be enjoyed without moderation! Superb terrace in summer.

Over the bridge... here it is! La Ferme du Moulin à Eau enjoys a bucolic country setting, just a few kilometres from Waterloo. It also benefits from a pretty terrace in the summer and an open fire in a rustic old barn in the winter. The menu reveals a French and traditional cuisine, whether for a good piece of meat or fish. Eggs are provided by the house and local cooked products are used whenever possible. The duck breast with Northern cherries was quite original and tasty.

In Spanish, " leche de tigre " refers to the juice collected during the cooking of a raw fish ceviche with lemon. And indeed, the menu of this trendy new restaurant in Châtelain includes wonderful ceviches, but also salads bursting with vegetables and chicken or vegetarian dishes. The side/shares are already dishes, it's hearty, and the prices are affordable. The tigermilk ceviche was divine (haddock, tiger leche with coconut milk, mango, pomegranate, fresh coriander, roasted sweet potato). Make a reservation, it's often full.

Opposite the Saint-Boniface church, we worship generous dishes with a roborative tendency: if you're still hungry when you leave, ask yourself the right questions! Among others, the clan burger with smoked pork belly is a treat. The fries are fresh and the potatoes are peeled on the spot! And the desserts? Let's just say they show some delirium in the kitchen. In the dining room, we like the numerous elements of decoration resulting from recovery and the bonhomie of the team. We also drop by after work to have a drink and discover their cocktails.

To the delight of regulars, La Table de Flavie has moved not far from the Kaai. Now in a larger, superbly decorated space, you can enjoy authentic, inventive and tasty cuisine. Of course, the focus is on seafood, and the presentation of dishes is always meticulous. Dare to try this sea bass cooked with semolina, grilled vegetables and red bell pepper coulis, seasoned with Moroccan herbs and served with a fresh herb salad. The warm welcome is a real plus for this charming Nieuwpoort address.

This is the most casual of the Botanic Sanctuary restaurants. Its location in the building's orangery with its terrace overlooking the interior garden already sets the tone for the cuisine: natural and fresh. And that's exactly what you'll find on chef Wouter Van Tichelen's plates. The star product is the fish. We enjoy a turbot grilled to perfection with, in season at the time of writing, green beans with almonds, apricots, lovage, mushrooms and a superb sauce of green tomatoes in Madeira. It is fine, racy and the service is impeccable.

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!

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.

Gastronomic Thai restaurant, the decoration is simply magnificent, both sober and very elegant. The cuisine, very refined, offers real flavours, with exceptional spices such as coriander, lemongrass, bergamot, ginger, coconut milk... The menu offers a dozen starters and main courses, the menu is available in three or five courses. Whole lobster with coconut milk, ginger, lemongrass and saffron; Basket of chicken and shrimps with red curry and steamed coconut milk are a light glimpse of the menu. Outdoor terrace for sunny days.

Why Hestia? In Greek, Hestia means "sacred fire", the one that represents the house, the hearth. And that's what you feel when you enter this restaurant that takes you straight to the heart of Greece. It is with a feeling of exoticism that we taste tzatkiki, tyrokafteri, choriatiki, Cretan salad, souvlakia, Greek-style fried fish and of course the famous pork gyros and the Hestia dish: chicken stuffed with cheese vegetables and tomato cream sauce. The flavours are simple and tasty. Possibility to take away many dishes.

Wine bar and caviste at the front, high-flying restaurant at the back, Sans Cravate invites you into its chic country-style dining room. Both classic and inventive, it's clear to see that chef Henk Van Oudenhove is having fun in the kitchen with a champagne sauerkraut garnished with mortadella and confit pork cheek. How original! He's also a king of sauces (watercress with garlic cream to accompany white fish, for example). A real treat, of course, with a superb wine list and Véronique's warm welcome.

Jean-Baptiste and his team manage this magnificent old country house (^18th-century stonework). In a green setting in Soiron, one of the twenty most beautiful villages in Wallonia. Having worked for some of the world's top chefs, the chef now offers a new take on traditional, seasonal cuisine. The menu includes homemade croquettes, crispy sweetbreads with 5-spice caramel, grilled Holstein rib steak and pan-fried prawns with fresh herbs. For dessert, don't miss the authentic Liège coffee with Walloon peket.

Here's a young Neapolitan couple who have done well to set up shop in Uccle. In addition to antipasti, the main part of the menu features pizzas: classic, white (without tomatoes), calzone and specials. Stephan Guarino's pizzas reflect all the characteristics of authentic traditional Neapolitan pizza. Good hydration, long hours of natural rising, the right choice of raw materials and oven baking at the right temperature. There's no shortage of pizzerias in Brussels, but this is competitive pizza.

In this local bistro, the setting of the old bowling alley has been preserved. It's a warm, family atmosphere for a meal with friends who appreciate a fine selection of beers, especially local, and wines. Irène knows her job in the kitchen, and without showing off, comes up with a few dishes in which she puts her heart and soul. She even comes to the dining room to check on the customer's satisfaction! As with this Orval beef steak, served with real French fries! While Philippe, the owner, serves bistro-style. It's not expensive, and you're satisfied and full when you leave.

The Japanese restaurant par excellence! A few steps from the Kinepolis cinema. Before or after a session, there are ideas to dig, whether you are in two or in groups. Here, in any case, you'll be given a kimono to better immerse yourself in the atmosphere. For five years now the Sakura has opened its doors, and the least we can say is that this establishment has attracted a loyal clientele. A restaurant where you can get to the Japanese grill, the teppanyaki. To the sakura, remember that everything that is cooked is in your eyes, in the midst of great flames. But do not worry, no risk of seeing your order skeleton. The chef knows his job!

An institution right next to the Place de la Cathédrale.

A popular terrace in spring.

And magnificent vaulted cellars for an unforgettable experience...

When veganism rhymes with haute cuisine! Nicolas Decloedt's establishment ticks all the right boxes. First of all, there is the location, next to the Place Flagey. The room is sublime with its high ceilings and frescos. The cuisine is based on 24 micro-seasons with organic products. Nothing is thrown away, the leftover vegetables are used in sauces or infusions for cocktails (Hortense was originally a cocktail bar). The plate is an explosion in terms of construction of the dishes, colors, flavors ... A reference of its kind!

In the jungle of the usual "kebabs" and "pitas", this one stands out for its particularly well-kept oriental sandwiches. A durum halloumi (a delicious Cypriot sheep's cheese that can even be grilled!) with mint, garlic sauce and au gratin. But let the purists rest assured, the chawarma plate always occupies a place of choice while you can add hummus, tabbouleh or moutabal, these famous Middle Eastern mezzes. In summer, the terrace allows you to eat while watching the world go by. Or the other way around.

It's worth the detour for the delicious organic and vegetarian bowls you can have fun putting together, and for its really reasonable prices. Right from the entrance, a buffet topped by a pretty wooden counter offers dishes with unexpected, healthy ingredients. The choice is dizzying, and you can also add some nice toppings (avocado, seeds, hummus, tofu, seaweed...). The Tibetan mama bowl with brown rice, curry and coconut sauce, steamed vegetables and kimchi (fermented Korean cabbage) was hearty and delicious. Kombucha and natural wines are also on the menu.

For lunch, the restaurant offers pasta, (the generous linguine, tomato, pesto and basil are to die for), but also pies and salads, not forgetting the excellent Flemish carbonnade (with homemade fries) or shrimp croquettes. But save room for sweet treats: apple pie on marzipan, raspberry clafoutis cheesecake style, crispy meringue with fresh cream and chocolate, divine hot chocolate (topped with marshmallows), homemade pancakes with warm cherries, vanilla ice cream and almonds.

Introducing Verdō, which revamps the concept of brasserie dishes with a plant-based twist: no animal products are used in chef Benjamin Lagarde's recipes. To welcome you in a room all in minimalism, but full of warmth, you will find the co-owners, Krystelle Gérard and Gabriel Cloquet. At the counter or at the table, you'll enjoy a soup with the true taste of vegetables or a Verdō tartar. Our dish of the day was a homemade seitan, potato and mushroom parmentier that was just as satisfying (and gratinated) as the meaty version. Yum!

Alexandru Sapco, of Moldavian origin, officiates at the stoves of this gourmet pearl nestled in the Marolles. First, you enter this old house with its cozy atmosphere (lots of wood, bricks, subdued light) before being taken in charge by the young team of the restaurant. At noon, you choose the lunch menu or you can pick from a narrow menu (2 options per service). In the evening, we happily let ourselves be submitted to the menu. Alexandru's cuisine is lively and creative, like the superb candied quince, baba and lime ice cream. Moldavian wines on the menu.

Chef Alexandre Ciriello is on a roll: awarded the title of Young Walloon Chef of the Year by a famous culinary guide at the end of 2022, he opened L'Horizon in a building with large windows in the Brabant countryside, with his parents by his side. The menu is divided into "universes" (cold savoury, hot savoury, sweet, cheeses) and you can choose your menu according to the formula you have chosen. Don't miss the tarte de Chaumont-Gistoux, a house specialty featuring crab, caviar and sea urchin. Fine, precise cuisine with Asian touches.

Nestled in a beautiful old manor house, Le Pavot offers a range of flavors as seductive to the eye as they are to the taste buds. The chef's inspirations are French, with dishes such as a poached egg flavored with morel mushrooms, rack of pork on curried carrot mousseline and hazelnut crumble, smoked fresh trout aspic with sweet-and-sour vinaigrette and horseradish cream, and beer-braised cabbage stuffed with poultry and buckwheat. A fine cuisine to be enjoyed in a convivial setting, with a seasonal menu.

Ivresse is a wine shop, a caterer, but also one of the most exciting restaurants in the south of the capital. You enter via the wine shop side and its wall of bottles before entering the room which is rather in the industrial/recup spirit. In the kitchen, the chef Benjamin Rauwels proposes a restricted menu but whose products have been carefully selected (local, seasonal, organic). It is impossible to know in advance what you will eat, but vegetables have a large place, without forgetting fish and meat. And let's not talk about the accompanying wines, as a wine merchant is obliged to do!

At the helm of this elegant little corridor restaurant is Tom Pokomé. Based in Belgium for a number of years, he studied royal Thai cuisine in Bangkok, in the purest respect for tradition. There's no à la carte menu here! You'll be surprised by the chef, who has done his shopping on the day. It's impossible to predict what's going to be on your plate, but every dish we tried was of the utmost finesse. Just mention your food allergies when booking (essential, Baan Chann is small).

The latest project from Michelin-starred chef Sang-Hoon Degeimbre, but one that's close to his heart as it draws on his roots: Korea. Enter this bright, vitamin-packed den, filled with frescoes evoking the land of the morning calm, and start with a few shareable starters like japchae (beef tartar with sesame) or pajeons (kimchi and vegetable pancakes). The main course focuses on banchans, a series of side dishes (kimchi, shiso leaf, spinach, rice, etc.) based around a single ingredient (meat or non-meat), which you can mix and match to discover all the flavors. A real favorite!

Located in Beloeil, Christophe and his wife attract customers from far and wide to their cozy tavern. A true moment out of time, where good humor is accompanied by home cooking that delights the senses. With plenty of local produce, generous portions and a vertiginous beer list. And above all, the kindness of our hosts, who make you forget the world's little and big cruelties for the duration of a meal. More than just a restaurant, Taverne Saint-Géry is practically a tourist attraction.

With its location opposite the Manneken, you'd think this café was just another tourist trap. Not so! On the first floor, it looks like a good old café with an updated look. The beer list isn't too bad, and there's plenty of room for nibbles. The secret is upstairs, where you'll find the restaurant, which opens on weekends. And there, yum! The menu is very Belgian-Brussels, with white pudding in puff pastry, one of the best carbonnades we've had in a long time, and a mandarin, honey curd, lemon thyme and crumble. A real pearl!

Since 2019, the Sainte-Catherine district has finally had its own " fritkot ", thanks to Agathe and her team. In their tiny kitchen, they prepare fries that are as good as (if not better than) those from better-known establishments. They're calibrated, cooked in beef fat, as golden as the sun and as tasty. Given the small size of the place, the menu has also been streamlined: only one size of cornet, a limited assortment of sauces, well-chosen side dishes (meat or veggie fricadelle, chicken wings...) or an excellent Angus beef burger.

Kline, the emerging sensation on Sainte-Catherine, describes itself as "raw": concrete, wooden tables, a counter where dishes are partially prepared, and a crowded terrace in fine weather. The decor hits the spot in the neighborhood. What about the plate? A host of small dishes in various categories, to share or not, with a strong emphasis on plant-based, local and seasonal ingredients. The presentation is just as minimalist but attractive. Melt-in-the-mouth leeks cooked in miso, Brussels sprouts with white beer butter, just crunchy. A real delight.

The restaurant of Bob Delvigne, the friendly boss, is more than ever decorated with paintings and objects referring to Hergé's characters. The kitchen, for its part, continues a formula that works: simple, pleasant (in comics, it seems that the chef is a fan of the clear line!) and allowing you to eat as much as you want at a reasonable price. We just wonder when we'll find - at last - "Syldavian" specialities on the menu! Some of the salads are named after a "haddockian" swear word. Only 150 metres from its former address, we must remind you...

The brasserie setting, with its white tiles and dark mirrored banquettes, sets the tone. Olivier's grandfather was a beer merchant and wine taster before becoming a member of the sommeliers' guild... The menu is evolving, with French gastronomy with a local accent, some of which is offered orally. The autograph menu is already an invitation to a moment of quality! The service is professional, the plate is meticulous and the wine list boasts three hundred labels.

Here, culinary specialties are served with Orval beer. And it's around Karel Van der Cruyssen that the restaurant forges its identity: First World War hero, priest then abbot(abt in Flemish) and, above all, creator of the famous local beer. No wonder the restaurant serves an entire menu based on this beverage (yes, yes, even the dessert!). You'll also be able to try the only Flemish chicken-based carbonnades, which are lighter and tastier. In summer, enjoy the sunny terrace, and in winter, the central fireplace.

Mimi and Laurent offer healthy, tasty cuisine with seasonal and local produce, for flexitarians who love creative dishes bursting with vegetables. Many vegetarian and vegan options. The menus are small but always fresh. Starters include Greek-style eggplant confit in a terracotta pot, feta and oregano crumble; mains include pulled pork, apple and stoemp hash; and lasagne with scarmozza, raisins and walnuts. Comforting, all that!

Luxury boutique upstairs, bistronomic restaurant downstairs, the Graanmarkt is a perfect marriage of aesthetics and pleasure. In the restaurant space, everything is beautiful, from the crockery to the lighting fixtures, and well highlighted by the white of the walls. The menu is also raw: 3 starters, 3 main courses, 2 desserts (or cheeses). On the plate, it's the vegetables that are sublimated (the restaurant was voted best vegetable restaurant in Flanders), such as this (deceptively simple) feast of beans, thyme beans and shiitake that accompanied a Frisian entrecôte.