The best restaurants Nivelles

Over the years, the house has kept its charm and its old classified staircase. The menu is really audacious, using rare ingredients, game, vegetables of yesteryear... Like this fillet of doe, its pumpkin and chestnut mousse, fried parsnips, cranberries and light mustard sauce... A revelation. The hake fillet, fried potato mousse, with parmesan crumble and burnt onion juice is just as invigorating. To conclude: a waffle from Liege, with its pear infused with bergamot and its pear - tonka bean sorbet. A real trip.

Belgium has very few "bouchons lyonnais" (traffic jams) but the city has its own, and you get a whiff of pleasure with each visit! The decoration sets the tone: red and white tiles, Guignol at the window, Gnafron on the menu... it is Lyon that chef Jean Dubois wanted to reproduce with happiness in the centre of Nivelles! We tasted a snout salad with vinaigrette, artichoke and chorizo in their broth, the inseparable Morteau and lentils, grilled marrow bone, pike quenelle, crayfish ravioli and asparagus, sweetbreads and calf's head... Lyonnais, we tell you!

Want to try this speciality of Nivello that is the pie al djote? Head for the Union! Right on the Grand Place, this tavern-restaurant can boast of having won the prize for the best pie, you can go there with your eyes closed. Moreover, it benefits from the Walloon label of Bistrot de Terroir® which rewards the establishments on the quality of the products, the promotion of local products and the conviviality. The wooden interior evokes the brasseries of yesteryear.

Black and white walls, wood, high chairs and zinc: the place is friendly, well thought-out and orchestrated. In the kitchen, Nicolas revisits the classics. He kicks things off with a Parmesan crème brûlée. What a surprise! Cod fillet on mousseline and crunchy vegetables... copious for a starter! What follows is just as generous: morel mushrooms surround sweetbreads and a full-bodied truffle jus! Finally, the caramel-salted butter moelleux is his specialty. The limited space of this tucked-away address makes for an intimate setting.

may 12, 1974, Nivelles hosted its 2nd and last F1 GP. The site reconverted in zoning accommodates in particular this restaurant. The plate is very correct and the decoration of red, black checkers and miniature cars evokes this prestigious past. The ceiling light simulates the circuit, the bottles of wine are waiting on the starting grid. At the billboard, the grilled rib steak carburetted with real fries with beef white. The tifosi will enjoy pizza or a saltimbocca. For a quick pit stop, pick from the salads and sandwiches to go.