The best meat restaurants Belgium

A warm welcome tops the list of qualities of this well-known Hélécine restaurant. But a smile, a kind word and attentive service don't fill the stomachs of gourmands, so the menu comes to the rescue. If you're a gourmet, this is the place for you: grill, flammekuches, raclette and mussels as much as you can eat (weekdays and in season), while those with smaller appetites need look no further than the salads, which are also very tasty. The terrace is a delight in summer.

If you're a lover of meat, this is your temple. Hendrik Dierendonck was originally a butcher. A butcher who almost single-handedly saved a local breed of cattle: the Rouge des Flandres. The terroir is of paramount importance to him. Naturally, the meat goes from the butcher's shop to the restaurant run by chef Timon Michiels. In a very raw setting, you'll be served cuts of beef of various origins and degrees of maturation (check out the maturation cabinet in the dining room), as well as pork, lamb... A carnivore's dream!

Opened in 2014, this restaurant is a mecca for Antwerp gastronomy, the brainchild of chef Nick Bril, who worked for over 15 years under three-starred chef Sergio Herman. Housed in the former chapel of a military hospital, the setting is as majestic as the food. The open kitchens offer a fabulous spectacle. The tasting menu is expensive, but includes two paired wines. On the^1st floor, the Jane's bar offers equally refined cocktails. Reservations are recommended at least three months in advance.