The best gastranomic restaurants Bruxelles - Brussel

Ivresse is a wine shop, a caterer, but also one of the most exciting restaurants in the south of the capital. You enter via the wine shop side and its wall of bottles before entering the room which is rather in the industrial/recup spirit. In the kitchen, the chef Benjamin Rauwels proposes a restricted menu but whose products have been carefully selected (local, seasonal, organic). It is impossible to know in advance what you will eat, but vegetables have a large place, without forgetting fish and meat. And let's not talk about the accompanying wines, as a wine merchant is obliged to do!

Tero is a coherent model that links healthy products (meat and vegetables) that come from their own farm in Rochefort, with creative gastronomy based on flavours and seasonality. The consistency continues with the sleek and dynamic setting that wraps around the central bar while fitting perfectly into the three levels of the space. On the menu are thirty or so small hot and cold dishes, mezze style, to share or not, and at lunchtime a vegetarian or meat lunch. On all levels it is refined, original and delicious. Another address in Bierges.

50 metres from the Boulevard du Souverain, a typical early 20th century house in the commune, between the Tenreukens park and the Soignes forest, with a breathtaking view of the pond. The Niels family runs the establishment with brio, in addition to the Vieux Saint-Martin in the Sablon and the Canterbury in Ixelles. Here too, the menu is exclusively à la carte, so it's not surprising to find brasserie dishes as well as more creative suggestions, all based on exceptional products. This is the family's DNA. Heated terrace all year round.

The name has a double meaning: barge, to evoke the old quays where the restaurant is located, or is it the grain of folly of Grégoire Gillaert (the chef) and Barbara Hoonaert (the sommelier). The very raw room (exposed brick walls, wooden tables) fits in well with the philosophy of the chef (who can be seen cooking behind glass): to highlight the nature of each product, according to the seasons. The result is colorful, gourmet dishes that are just right. The wines selected by Marie Houx, the new sommelier, also hit the mark.