Fast food and home catering Bruxelles - Brussel

Xavier Winkel and his son have reopened the establishment, which was closed for fourteen years: a real cultural bistro-resto with personality and a warm decor (exposed bricks and a beautiful silk paper light on the ceiling). The menu is in the same tone and plays up the quality dishes under the leadership of chef Michel Fabry (tapas, gazpachos, salads, quiches, spaghetti...). Large sunny terrace with a view of the beautiful residences on Avenue Bertrand. Regular concerts and exhibition of artists.

A bookshop that lets you devour more than just paper! Cook & Book is an ambitious concept whose main asset is to nourish body and mind almost simultaneously. Several rooms, with a menu featuring simple cuisine (salads, steak tartare with fries, well-stocked toasts and a few well-prepared hot dishes). Before or after your coffee, we highly recommend a visit to the literature section. Wolubilis, with its event halls, is right next door, for extra culture!

ABC Mateos mixes Brussels and Spanish tradition by offering delicious tapas (in a very popular Street Bar formula) directly linked to the daily arrivals of fish and shellfish. Sea snails, shrimp croquettes, fish soups, grilled sardines, fried smelts, paella, oysters, all accompanied by a glass of white wine... Small selection of Spanish wines to take away. You can lick your fingers and keep them clean to start a seafood platter, if ordered. In short, this is much more than a fishmonger's, welcome to Max's!

Since 2019, the Sainte-Catherine district has finally had its own " fritkot ", thanks to Agathe and her team. In their tiny kitchen, they prepare fries that are as good as (if not better than) those from better-known establishments. They're calibrated, cooked in beef fat, as golden as the sun and as tasty. Given the small size of the place, the menu has also been streamlined: only one size of cornet, a limited assortment of sauces, well-chosen side dishes (meat or veggie fricadelle, chicken wings...) or an excellent Angus beef burger.

Cold, hot, as suggestions or seasonal, the tapas are homemade with touches from here and elsewhere such as the tapas... poutine or Spanish, Greek and South American. We also found a goat cheese and zucchini lasagna, coconut milk curry dumplings, Brazilian-style scampi and spighe with truffle cream: 4 home-made classics. Freshness and discovery are the order of the day and the mix of flavours and spices is surprising. To drink, cocktails, about fifteen beers and a good list of wines from Europe and the world.

The idea, original, is no longer new as this sign is now part of the local landscape. But a restaurant specialising in mushrooms is not something you find in the streets. In this little culinary theatre where trumpet, agaric, morel or lentin play the main role, tapas, sausages and other mushroom delicacies are cooked before your eyes with fresh products, from the starter to the dessert. And what's more, they are always served with one of the many wines on the menu. Organic or biodynamic, these wines are also off the beaten track. Again, please!

With its tired mirrors, murals and weathered woodwork, the Cochaux brewery exudes an atmosphere that is half Art Nouveau, half old-fashioned. The regulars come back and the faithful stay, a guarantee of quality and authenticity. For those with small appetites, the menu offers a choice of omelettes and salads. It's good, it's prepared with fresh products and it's a bit expensive for a classic cuisine. But it's close to a zero-fault menu... To shine in the evening, tell them that Felix Cochaux was an engineer and invented a new type of drag boat.