The best hotel restaurants Belgium

Another fine hotel restaurant! At the helm of 1040 is Top Chef finalist Jean-Philippe Watteyne. In duo with Fabrizzio Iannacci, Jean-Philippe wanted to give this elegant bistronomic brasserie a Belgian accent (both in the dishes and in the origin of the products): beef carpaccio from Ciney, spicy bird without a head (meat roulade), revisited marvellous... but the menu also takes detours into Italy and Asia. On the roof of the hotel aromatic plants grow and a beehive produces honey, all used in the kitchen.

The restaurant at the Manos Hotel is as sumptuous as the hotel itself. The cuisine is appreciated for its own sake, and the decor adds luxury to the tasting experience. The menu features classic French cuisine, sometimes Mediterranean, sometimes local (shrimp and chicory salads, sea bream fillet, eggplant caviar and chorizo...), with an abundance of spices. As for the wines, the very conventional menu is a perfect match for the dishes, adding a little extra soul. Too often, we hesitate to push open the doors of hotel restaurants.