The best French cuisine restaurants Namur

Thierry Van Damme, who collects fine breweries like others collect classic cars, launched this one with his partner Michel Grenier. A brasserie overlooking the Meuse at the foot of the Luxembourg Bridge, it boasts a shellfish bench (oysters, mussels, clams, langoustines, North Sea shrimps...). The menu features regional classics: croquettes crevettes, entrecôte, américain, sole meunière, vol au vent... Afternoon drinks service only. In fine weather, superb outdoor terrace.

Located on the banks of the Meuse, near the marina, this Michelin-starred restaurant offers a unique setting. Contemporary architecture and interior design use aluminum and wood as the main materials. Creative cuisine is served here, with meticulous presentation: chef Julien Wauthier offers pleasure to the palate and the eye. The menu features noble products such as scallops, game and offal such as sweetbreads and veal cheek. The terrace on stilts and the riverside garden are sure to tempt you on sunny days.

At the entrance to the city, the tavern offers a variety of menus and daily specials. Pan-fried Irish entrecôte, vol-au-vent, homemade meatballs and old-fashioned knuckle of pork are just a few of the must-tries served at Champs-Élysées. Seafood is also a highlight. In fact, everything is homemade, in keeping with the traditions of an authentic brasserie. The owner is a sommelier by passion, and it's a pleasure to discuss wines with him. The dining room and veranda are spacious, as is the terrace, heated in winter and shaded in summer.

You'll be amazed by this terrible liner that appears to be moored against the Jambes lock. In fact, it's a new building complex on the ground floor of which the brasserie has taken up residence. The terraces are crowded with people in fine weather, and the superb dining room, with its tables arranged according to mood, is bustling with people. The menu is rich and varied, featuring classic brasserie dishes that have been (re)visited. A special mention goes to the vol-au-vent and its sweetbreads. The fish is beautifully prepared. The wine bible includes some fine Belgian parishes, and the sommelier has mastered his subject.

Les potes are two young enthusiasts, François and Damien, who embarked on this adventure in February 2020. Their menu offers freshness and seasonality in two starters (mushrooms in 3 ways or roasted scallops), two main courses (Belgian game meat or catch of the day) and as many desserts. The restaurant is highly recommended, both for its contemporary setting overlooking the river and for its contemporary gourmet cuisine. Also noteworthy is the cheerful service: François and Damien come to your table to present their dishes.

This restaurant-brasserie, with its contemporary furnishings, is housed in a perfectly renovated former grain market. The premises are pleasant, bordering the Sambre and overlooking the Citadelle, and popular with tourists in fine weather, especially on the terrace. The menu features regional and local cuisine in a busy atmosphere. A tempting selection: shrimp croquettes, veal bread à la namuroise, braised sweetbreads, salmon au gratin or linguine with scampi. Sauces are plentiful, so ask for them on the side.

In the house once owned by his parents in the Plante district, Charles Jeandrain offers gourmet cuisine based on seasonal produce. The hyper-trendy decor is the opposite of the classic style of yesteryear. On the plate, haute cuisine: lobster rubs shoulders with sweetbreads, Iberian pluma, langoustines, turbot and oxtail. The chef also offers Belgian "ocietra" caviar, served with cauliflower, lemon and bread. Reservations recommended. Take-home store and classes to reproduce.

Be Belge is a small, recently relocated restaurant in a leafy corner of Namur, with a short menu that anticipates the seasons. Catherine and Axel do their name proud with dishes that feature local ingredients... but not only. Fish from the North Sea coexist with farmhouse pork with Bister mustard, game in season, and strawberries and chocolate are the special guests for dessert. Axel Devaux is a graduate of the Namur hotel school. His menu is bimonthly and features home-made products.

L'Entité is the kind of address you feel you've always known. Unchanging, with its terrace in front, from which you can watch the passing cars and pedestrians while being seen, you can enjoy a beer, a coffee, a croque or a dish of the day. The clientele? A flock of regulars either leaning against the counter, or always at the same little marble and wrought-iron table. The bulk of the clientele are students and staff from the nearby university. Its ideal location close to the RAVeL and Louise Marie Park attracts many customers.