The best bistros and brasseries Bruxelles - Brussel

Brasserie cuisine and a Belgian-Brussels atmosphere with the comings and goings of cheerful waiters. Sauerkraut, game, stoemps, products from the peeler's bench and a few classics of bourgeois cuisine, are all served in this former post house known to all! A beautiful outdoor terrace, built on the roof of one of the rooms, lends itself to the most convivial summer meals. Adjacent to the restaurant, the catering area offers an improved everyday cuisine 7 days a week. Some fine products and a nice selection of wines (organic, biodynamic...).

Jean-Luc Collin's beautiful brasserie was born in the 1900s and was then called Café de l'Espérance. It honours the winegrowers with a hundred or so wines on the menu, including quite a few natural or biodynamic wines. Inside, there is a restaurant area, a brasserie area and an open kitchen where you can keep an eye on the brasserie or local dishes, good cuts of meat or offal such as brains and marrow bones. Non-stop scaling and take-away seafood, suggestions and excellent lunch. Pleasant and professional service.

To say that this is a trendy brasserie would be an understatement. The Art Nouveau decor and atmosphere are very pleasant and the terrace offers a free observation point of the passers-by. But the main motivation for a visit remains the menu. The beer menu (more than 90 beers, 6 of which are on draught) and the brewery dishes. The quality depends on the day. At times it is very good, at others the cooking is below their capabilities, but this shows that the cuisine is not formatted. A positive point, in short.

Young Rémi Colombe and Martin Tfelt have taken over the well-known Ucluse brand. A large mural by Brussels artist Denis Meyers, featuring 200 words dear to the masters of the house, is the visual backdrop. In the kitchen, Franco-Asian influences, with products sourced from quality suppliers and producers. "We are the third generation of owners and we want to continue to develop the restaurant," says Rémi Colombe, who makes no secret of his ambition to one day win a Michelin star.

Giant clock, suspended passageways, old drawer cabinets and above all this lively brewery atmosphere. A magnificent setting for a kitchen where oysters, fish, seafood and regional recipes are put in the spotlight. The menu changes twice a year and plays transparency with the traceability of the products. Like those from their own farm for Bresse chicken and other meats. Some biodynamic wines complete the menu. La Quinc' has an induction kitchen allowing low temperature cooking and minute preparations.

A bright and renowned neighbourhood brasserie, the cuisine features hearty cuts of beef and is also popular for its home-style dishes and its "banc d'écailler" (from September to May inclusive). Lobsters (in four ways) and fish take the lion's share of the menu. People flock here all year round, especially from the neighbouring RTBF (French-speaking Belgian radio and television) and take advantage of the conviviality of the half-floor to feel at home. And it's been going on for thirty years and still with Costa Loulas at the helm.

Completely in tune with the times, Djo defines itself as a "bistro-bar" where the preparations - like tapas - are to be shared. Hot, cold, meat, fish and vegetables, the dishes follow one another with Mediterranean accents or local flavours. The formulas are adapted to small and large appetites, with a particular attention to the quality of the products. Wood and raw materials for the decoration fit well in this old mansion. Nice cocktails for the aperitif or any other moment of the day.

With its location opposite the Manneken, you'd think this café was just another tourist trap. Not so! On the first floor, it looks like a good old café with an updated look. The beer list isn't too bad, and there's plenty of room for nibbles. The secret is upstairs, where you'll find the restaurant, which opens on weekends. And there, yum! The menu is very Belgian-Brussels, with white pudding in puff pastry, one of the best carbonnades we've had in a long time, and a mandarin, honey curd, lemon thyme and crumble. A real pearl!

The restaurant of Bob Delvigne, the friendly boss, is more than ever decorated with paintings and objects referring to Hergé's characters. The kitchen, for its part, continues a formula that works: simple, pleasant (in comics, it seems that the chef is a fan of the clear line!) and allowing you to eat as much as you want at a reasonable price. We just wonder when we'll find - at last - "Syldavian" specialities on the menu! Some of the salads are named after a "haddockian" swear word. Only 150 metres from its former address, we must remind you...