Mediterranean cuisine restaurants Bruxelles - Brussel

In her beautiful mansion on Avenue Brugmann, Sofia welcomes guests in her living room and does her utmost to make them feel at home. She has opted for the age-old recipes of "mother's cooking". The gastronomic menu was created by a talented and renowned Greek chef: Nikolas Moros. Koyzina offers a range of products of Greek origin: spices, condiments, olive oil... Greek cuisine is "homey" and reassuring with a gastronomic touch. Also open to modernity, Sofia offers a range of vegetarian and gluten-free suggestions.

This restaurant is not at the cutting edge of modernity? No matter, this cuisine has been a success for more than thirty years. You can enjoy bourgeois dishes and it would be a mistake to forget this beautiful restaurant. We will evoke a sharp classicism where the French cuisine plays its scales. A few pasta dishes are a reminder of Pascal Romano's transalpine origins. The service is provided with elegance while you are comfortably seated. The setting and the bright decoration of this 1900's style house offer refinement as a guiding principle. A must!

If you're looking for a warm Portuguese welcome, family-style cooking in an authentic setting and good home-cooked food (by the owner and his wife), you'll find it at Casa Santos. This no-frills restaurant offers a short menu of Lusitanian specialties (francesinha, cod à Zé do Pipo...) with one or two tasty French offerings and an equally short but well-chosen wine list. Worth mentioning: the democratic prices and the delicious prawn platters.

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.

Gone are the colonnaded folklore, the sirtaki and the stuffy dishes. The wise Constantine revives the recipes of the land of his ancestors and adapts them to modern gastronomy. The inevitable tarama does not have the Barbie tint of its supermarket counterparts: it is beige. For the house's favourite dish, arvanitiko, nothing but praise: we almost shed tears over this roasted chicken stuffed with duck liver and raisins. The haloumi invites itself as a Cypriot neighbour. The wine list is of the same barrel: long, beautiful and typical.