Belgian restaurants beer cuisine Belgium

The restaurant at Le Moulin is an impressive sight in front of the abbey. In the tasting rooms, tavern and terrace on the first floor, you'll enjoy plates garnished with local produce such as Herve or des Moines cheeses, served under cloche, as well as vol-au-vent or omelette du Val, a delicacy washed down with a beer. All are happy to meet here: loyal lovers of the place, locals and tourists alike. A great Belgian getaway, whatever your choice of stop. Don't forget to take a look at the mill's impressive trough wheel.

Owned by the Trappist beers of Chimay, the Auberge represents the beers and cheeses of the same name in the store or on the menu. A must-see destination, the Auberge offers a restaurant with Chimay flavors, a brewery, a boutique, a hotel and the famous Chimay Experience Museum. In addition to the numerous dishes cooked with the local Trappist, Poteaupré is a privileged place to discover the particular vintages and almost all the Chimay on cask. To digest all this, several walks start from the inn.

A bright and renowned neighbourhood brasserie, the cuisine features hearty cuts of beef and is also popular for its home-style dishes and its "banc d'écailler" (from September to May inclusive). Lobsters (in four ways) and fish take the lion's share of the menu. People flock here all year round, especially from the neighbouring RTBF (French-speaking Belgian radio and television) and take advantage of the conviviality of the half-floor to feel at home. And it's been going on for thirty years and still with Costa Loulas at the helm.

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.

In the renovated buildings of the former National Bank, Quai 10, inaugurated in 2017, is at once a brasserie, a cinema and a video game gaming space. The premises are superb, contemporary, vast and bright, and here you can enjoy local beers and Italian cuisine (risotto with fresh truffles, taglioni alle vongole) with a local touch (carol dumplings, sauce with Charleroi's two beers). Well-crafted, original and hearty dishes. In fine weather, the terrace overlooks the Sambre. Sunday brunch is popular.

Koen and Marijke offer a rather short menu but work precisely in a short circuit. The grills, specialties of the house, feature an indigenous cattle breed, the West Flanders Red. Each dish is accompanied by a beer, on the advice of Marijke. The menu of beers is carefully elaborated, according to the flavors of the beverage (hopped, malted, roasted...). The price of some bottles is quite high.

A real institution in Saint-Gilles, the Porteuse d'Eau has the charm of an Art Nouveau brewery with its stained glass and woodwork. Thibaut Lepoivre, passionate about the national drink and a true connoisseur, offers a traditional Belgian menu (summer and winter) and no less than 100 special beers. You can enjoy the specialities of this place with appetite, the beer service is important and done in the rules of the art and this last one is gladly accompanied by cheese in board, sliced by the customer. The staff are professional and friendly, and the atmosphere is very pleasant.

A café-restaurant with three guest bedrooms. The hundred-strong beer list includes several regional beers alongside the classic Trappist and abbey beers. Regional produce features strongly in the restaurant too and a number of dishes are made with beer.

The Sparhoh restaurant, located on the edge of the hop fields, offers local cuisine and a fine beer menu. On the savory side, you will find a Norwegian salmon filet with southern vegetables, a marinated Ardennes pork filet or a rack of lamb in a crust. On the sweet side, you will find successful classics: tiramisu, chocolate cake, white lady or crème brûlée. For your children, the establishment adapts itself: fried eggs, fricadelles, steak... What to spend a successful gastronomic moment in family.

At the helm of this cozy brasserie are two professionals from Michelin-starred establishments, Pierre Baeyens (Bon Bon) and Jonathan Delhière (L'Air du temps), ready to make you forget the rustic image often associated with beer cuisine. Each dish is crafted with artisanal beers or their ingredients. Salmon trout and beet are cooked with kriek, sea bass is enhanced by the floral touch of hop oil, and poached poirée with spiced chantilly is refreshed with an IPA granita. It's fine, aesthetic and surprising all at once.