Belgian gastronomic restaurants Belgium

This gourmet restaurant occupies the majestic dining room of the Héritage Relais & Châteaux hotel in the heart of Bruges. White tablecloths, a fireplace and princely decor combine with impeccable service and top-notch dishes. Chef Raoul de Koning uses top-quality seasonal and local produce. Noble yet classic ingredients are magnified by exotic touches, such as lamb curry with fried asparagus or veal fillet in a wine sauce with marrow. A very fine address!

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!

This Mons gastronomic mecca now has a new, more spacious setting. Lisa Calcus reigns supreme in the kitchen, Nicolas Campus in the dining room. From fish and game to fine poultry and choice meats, they offer a varied menu featuring grilled lobster. The cellar master knows perfectly how to accompany it with fine, exclusively European wines. The cheeses on offer are mature, and the gourmet desserts and fresh bread are homemade. The menu follows the seasons and is renewed every two weeks.

In an elegant setting, chef Philippe Burton offers classic but well-crafted gastronomic dishes: beef tartare and hollow oysters from Brittany flavored with lemon oil, aubrac entrecôte, "bordelaise" potato mousseline... For several years now, he has even been developing a low-calorie, slimming menu. It's one of the few French gastronomy restaurants in Liège that holds its own, with quality service. On the downside, it's best to book in advance.

Located in an old Patershol house, this restaurant is masterfully run by young chef Thomas De Muynck and his wife Lien Van de Velde. The warm, intimate interior immediately puts you at ease. Here, there's no choice à la carte; you come for a menu (vegetarian or not) and let yourself be carried away by the chef's sometimes subtle, sometimes more straightforward combinations, such as mussels in saffron sauce and fideua, or Limousin veal in three ways with pickles and chanterelles. The lunch menu is a real bargain given the quality.

After an adventure in the gastronomic restaurant business, chef David Selen now offers a bistronomic table. In his Improviste restaurant, with a superb view of the Waregem racecourse, you can enjoy a refined and precisely prepared cuisine. You can choose from a multi-course menu. We advise you to also choose the wine assortment, as they are well chosen. The chef comes by at the end of the service, creating a very friendly relationship with the customer. L'Improviste is really worth a visit!

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

La Carriage welcomes you in a green setting and near Tournai. A gourmet cuisine and well-appointed reception rooms make it an important address to celebrate a particular event: Honour wines, wedding, family reunion… Located in a former brick mill surrounded by a large park, the restaurant offers a creative and varied map in a contemporary setting. Profiteroles stuffed with cheese from Des monks, filet vapeur steam filet, strawberry cappuccino at Leffe Radiant… Capacity level, two halls can accommodate between 20 and 180 guests in meals and 350 in cocktail and wine of honour. Very professional and available, Xavier Brun and his team fold in four so that you will spend an unforgettable time.

This majestic building, located in the heart of a large park, is the fief of the Henneton family. For almost three years therefore, at a jet of stone in Tournai, this excellent table offers both small menus and a gastronomic card. The large room, but also the lounges on the 20 and 25-seat floor, make this charming place an ideal place for weddings, seminars and other occasions to meet. On the map, the trend is to local products. A rabbit with tournaisienne, for example a lunchtime, is a good idea. Fatty livers, meat and fish will make the pleasure of large dominicaux meals.