The best restaurants Wallonie

Formerly Au Gré des Saisons, the restaurant underwent a transformation at the end of 2023: following renovation work, it changed its name to L'Empreinte. Still at the helm, young and innovative chef Manu Fiévet offers chic and trendy gourmet dining. He combines creativity and taste with market and seasonal cuisine, using fresh produce. His dishes are tasty, aesthetically pleasing and colorful. The plates are highly refined in nouvelle cuisine style. The dining room is as elegant as the plate.

Elegant, welcoming, old-French setting in the former Tanneurs workshops, now the Hôtel des Tanneurs. The chef is Hubert Quairiat, equally at ease with products from both land and sea, and capable of combining creativity, tradition and presentation without false notes. The easiest way to see for yourself is to opt for one of the menus (Espiègle, Balade or Gourmand), a total mastery. There's a reason why this restaurant, which has been one of Namur's top addresses since 1988, attracts so many gourmets.

Owned by the Trappist beers of Chimay, the Auberge represents the beers and cheeses of the same name in the store or on the menu. A must-see destination, the Auberge offers a restaurant with Chimay flavors, a brewery, a boutique, a hotel and the famous Chimay Experience Museum. In addition to the numerous dishes cooked with the local Trappist, Poteaupré is a privileged place to discover the particular vintages and almost all the Chimay on cask. To digest all this, several walks start from the inn.

Frédéric Maquin is one of the most discreet, focused and perfectionist chefs in Liège. The menu changes regularly with the seasons, accompanied by a suggestion of the moment. Inventive and imaginative, it revisits the classics. Dishes that reflect her cuisine include filet de biche served with poivrade, cranberries, parsnips, chanterelles and chicon, or cod with cabbage, charlotte crush, ginger and peanuts. The lobster menu is available by reservation only, and must be ordered 48 hours in advance.

A good, old-fashioned address, where the ambient red (gingham tablecloths, tables and chairs...) is enhanced by dedications from personalities and artists who have one day tasted this cuisine in the form of a love affair with local produce. Local and international. On the menu, jambonneau au gratin, groin de cochon, entrecôte de boeuf and cassoulet are all firm favourites. You'll also want to come for the warm welcome: boss Dominique Renson is a dry wit who doesn't take any crap! He produces an exclusive and delicious aperitif, the Florange.

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.

In a typical, unadorned but recently renovated setting, the chef offers French and Belgian cuisine accompanied by local beverages: Saint-Feuillien, Binchoise beers, etc. One of the city's oldest institutions, next to the town hall on the Grand-Place, so typical of the region... Enjoy traditional dishes, particularly offal (cervelle meunière, if it's on the menu, is a delicacy). L'Industrie is also one of the few places where you can find the famous "doubles de Binche", buckwheat flour and beer pancakes.

Housed, as its name suggests, in a former malt factory, this small restaurant serving French and Belgian cuisine offers carefully prepared dishes in a family atmosphere. Chef François Nicolas' passion for local produce is evident both on the menu (which features only fresh, seasonal produce) and in the adjoining store, which features beer and cheese. Trout escaveche, poultry stuffed with Chimay cheese, sweetbreads braised with Chimay rouge... tasty, well-presented dishes, many of them concocted with beer.

Thierry Marée has been at the helm of this Liège-style Lyonnais bistro for almost 20 years. The warm decor of this thatched cottage with its copper pots and pans. Sitting on one of the wooden benches, you'll be tempted by pork snout remoulade, genuine Liège-style meatballs, some of the best in the city, oven-baked knuckle of ham... A must-try is the truffled oeuf cocotte with foie gras mouillettes, a real delight. A fine menu of traditional dishes washed down with fine vintages or Lyonnais pots.

Restaurant located near the center of Philippeville

Restaurant with local cuisine and regional products

Restaurant with vegetarian menu

Closed the 2nd fortnight of February and the 1st fortnight septembre

The patroness in the dining room, the patron in the kitchen
Regional dishes: Hemptinne Foie gras, cooking at low temperature with tomato confit and garlic, chutney with sweet peppers, tomato and pepper of gray espelette, Petits gris de Warnant simmered with SAUTERNE and vegetables, chopped parsley in crumble, Magret of duck of Hemptinne enamelled with acacia honey, mashed broccolis, pink berries and skewer of fried liver, Rabbit with "Schwendi" beer and nettles (speciality of Philippeville)

Here, it's the trout that sets the tone; meunière, i.e. salted, peppered and pan-fried, in the same way as it has been for forty years, accompanied by bacon potatoes. There's also sauerkraut in winter, and touffaye (order 48 hours in advance), a regional dish based on pork ribs, sausage from Gaumaise and those delicious potatoes known as "plates de Florenville". As well as the famous trout, the menu includes an omelette, ham on the bone, quiche with Orval cheese and pâté gaumais. The place is wonderfully secluded in the forest.

Savor authentic Syrian cuisine in the heart of Tournai! An exquisite culinary journey where traditional flavors blend harmoniously with oriental spices. Each dish is an invitation to discovery, concocted with passion and savoir-faire by Chef Naeem. From à la carte dishes (salmon frekke, minced lamb with cherry sauce...) to quick snacks (halloumi, eggplant croquettes...), let yourself be carried away by generous dishes and enchanting aromas. Bonus: the open kitchen lets you see the chef at work!

Carl Gillain remained at the helm but Agathopède changed its name to a more corporate name. More convivial and with less fuss, the restaurant of the Royal Snail hotel opted for bistronomy. We eat at the bar or on low tables if we wish, we have an unpretentious aperitif before continuing with the plates served à la carte. The ex-second-in-command of Comme Chez Soi opted for a 90-degree turn in the spirit of the times, another emblematic address where he also made his mark. Bosses break codes and we love it!

Here is a young, welcoming and inspired house that offers fresh and light cuisine... well in tune with the times and the flavours of the moment. The chef, Alain Morillon, concocts little wonders of French cuisine in the "gastronomic" vein. The menus change every two months to keep up with the seasons and the products are as organic and local as possible. Everything is refined, from the decoration to the cooking and the prices have never killed anyone. The address, all in simplicity and humility, is really worth the detour.

This restaurant is nestled in the cosy Art Deco setting of a 19th century bourgeois house. The cuisine, modern and daring, is thought out by the chef Michel Lotiquet each season, assisted by his daughter Gessy. Classics revisited with an unusual touch (like the foie gras lollipops!). Great cuisine where cheeses and wines have the upper hand. A market cuisine menu is also à la carte, according to his inspiration, at floor prices. In good weather, the shaded terrace and a vast flowered garden are very pleasant. Reservation is imperative.

At the helm are Gérard and Stanny, who have been sharing their 15 years of experience in the kitchen and dining room. The dishes are prepared in the house, which has a pretty room with exposed brick walls, but they can be enjoyed on the terrace, a must in summer. You can enjoy fresh pasta, a speciality of the house, following Italian recipes or others made with local ingredients. A seasonal suggestion card completes the menu. We loved the Bauletti with porcini mushrooms, oyster mushroom cream, fine herbs with a hint of garlic

Frédéric Bruneel welcomes his guests to his establishment, where old stones and fine cuisine come together in perfect harmony. It's a must to discover all the finesse of Ardennes cuisine, with a gastronomic twist. Game, in season, is obviously part of the package. The terrace is pleasant, thanks to its location slightly removed from the hubbub. The restaurant doubles as a cosy hotel combining comfort and contemporary charm. It's a particularly good place to (re)settle.

This is one of the most pleasant addresses with its large terrace on the banks of the Meuse in the summer. At the head of the updated sign, Max Guldentops and Gregory Franchi. Here the decoration is modern, very clean and bright, offering an absolute view of the river. A place that offers dishes ranging from the simplest brasserie dishes (prepared American, scampi friti, vitello tonato...) to the noblest such as lobster or cod back and other fresh fish, so that you can open their menu to all wallets and desires.

Here's an old mansion transformed into a wine bar, offering nearly 70 wines by the bottle and 25 by the glass. The room is decorated in a chic recycled style, with a cosy, trendy feel. From here, the open-plan kitchen offers permanent show cooking (which you can visit if you wish), as well as a vegetable kitchen. The à la carte menu includes momenties, tapas combining French and Mediterranean cuisine, and a bistronomic menu offering 3 or 5-course menus, including an entirely vegetarian menu featuring seasonal vegetables.

This small restaurant with its contemporary decor is a well-known address for pasta lovers: the chef offers revisited versions of traditional Italian fresh pasta recipes. The menu is rounded out by an extensive list of seasonal suggestions of the day, and a number of fine wines, mainly Italian but also Spanish, have been carefully selected by the owner. What we love here are the generous plates, the flavors crafted with top-quality, fresh ingredients and the very moderate prices.

Here, no Asian kitsch decorations. The atmosphere is muffled and the setting current. Shanghai (open since 1963) offers refined dishes. We let ourselves be tempted by the lobster sauté flavoured with ginger or by the matchstick beef sautéed with onions, house specialties. The outstanding wine list offers more than 40,000 bottles in a ripening cellar located under a church. We don't say whether the wine is blessed there, but the hygrometric and temperature conditions reach the heavens! Each dish is thus matched to the wine that suits it best.

Taken over at the end of 2023, this institution of Liège's gastronomic landscape has benefited from a refreshment while retaining the unique style of the place. The traditional Art Deco brasserie is unique in the region. The kitchen offers a variety of lobster dishes. The menu evolves with the seasons. The seafood platter features oysters, clams, mussels, langoustines, half clams, shrimps and periwinkles. You'll also appreciate the shrimp croquettes, considered the best in the city, as well as the genuine Liège coffee.

We love a fondue specialist! We're not in Savoie, but on the edge of the Hautes-Fagnes. La Faitafondue offers no less than fifteen different types of fondue, from the most classic to the most unexpected. Prices vary according to choice, but the fondues are always all-you-can-eat. Another original feature is that the staff's decor and costumes change every four months. No doubt to make you want to return more often. And to round things off, the meals continue, in costume, on the dance floor!

This Mons gastronomic mecca now has a new, more spacious setting. Lisa Calcus reigns supreme in the kitchen, Nicolas Campus in the dining room. From fish and game to fine poultry and choice meats, they offer a varied menu featuring grilled lobster. The cellar master knows perfectly how to accompany it with fine, exclusively European wines. The cheeses on offer are mature, and the gourmet desserts and fresh bread are homemade. The menu follows the seasons and is renewed every two weeks.

Mr. and Mrs. Caby love what they do, and Frit'House'L is immediately reassuring when you notice the cooking and the organization that goes with it. The fries are naturally "homemade" and cooked twice in beef fat. The menu includes a dozen burgers based on pure beef burgers, grills, main courses and sandwiches or wraps. Specialties include bamis (oriental pasta croquettes), Ragouzi (croquettes filled with béchamel sauce, chicken and vegetables) and Lucifer (explosive meat in a pancake).

Sitting at John Maes' is the assurance of a disconcerting moment every time a plate arrives. The chef proposes a cuisine without (too) extravagance, regularly renewed and using local products. Although these are treated with care, they are most often diverted from their original aspect. The contemporary setting may not have the exuberance of the plate, but the decoration brightens up the large bays open towards the Meuse. A beautiful terrace allows you to enjoy the environment even more fully.

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.

This gourmet address offers market cuisine, with a regularly renewed menu in line with the seasons. Chef Cédric Manderlier's cuisine is contemporary, inventive and faithful to original flavors, refined and created from noble products - culinary haute voltige. Certain "timeless" dishes remain on the menu all year round, such as Holstein beef entrecôte, turbot filet or langoustine tartar. In summer and winter alike, you can enjoy the pleasant light of the covered veranda.

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.

A well-balanced mix of conviviality, exchange and reflection... At the start of a "project kot", four young people enthusiastically launched this café-citizen where debates and other militant events are organized. The menu is praiseworthy and includes a number of seasonal specialities, both organic and home-made (pasta, quiches, soups, sandwiches...). With special beers and some cocktails from far away places. Nice decoration and concert evenings, including regular jam sessions. Don't hesitate to check their Facebook page for the calendar.

If you're in a hurry, don't bother: here, you'll find time to enjoy a wide range of dishes, often late into the night. The establishment is nestled in a pretty villa in a shady park. This is real cooking, just the way we like it. Spaced-out tables offer the comfort and discretion appreciated by a clientele of regulars. Service is friendly, efficient and attentive throughout the meal. The establishment has four comfortable guest rooms. Definitely an address not to be missed in the Condroz.

Its name comes from the first owner, whose father was a veterinarian. She is said to have put a pig fetus in a jar of formaldehyde! In April 2017, Thierry Vanbrabant and his wife Sandra took over this old establishment dating back to 1747. They kept the name - but not the jar! - and decided to fit out the rooms with exposed beams and a vaulted cellar. The menu is traditional, with homemade dishes and, wherever possible, local produce. It's best to book in advance to avoid disappointment.

In an elegant setting, chef Philippe Burton offers classic but well-crafted gastronomic dishes: beef tartare and hollow oysters from Brittany flavored with lemon oil, aubrac entrecôte, "bordelaise" potato mousseline... For several years now, he has even been developing a low-calorie, slimming menu. It's one of the few French gastronomy restaurants in Liège that holds its own, with quality service. On the downside, it's best to book in advance.

It's a truly charming house, built of local stone on the outside, with a warm decor inside that marries wood and stone to perfection. And when it comes to cooking, the emphasis is not on gourmet cuisine, but on an honest family spirit that emphasizes gourmet pleasure and conviviality. In addition to a few fine bottles of wine, special beers and a menu of non-industrial spirits that takes us out of our usual habits: whisky, gin, peket... A pleasant stopover on the shores of Lake Neufchâteau. It's fast, it's cheap and it's good!

In this restaurant run by Agnès and Eric with a wooden frame, you feel at home. On the menu: salads mainly, but also soups, focaccia sandwiches. What is special here is the composition of the very hearty salads, such as the Mallard: smoked duck breast, caramelized apples with honey, salad, raw vegetables, dried fruit, balsamic cream. We enjoy homemade aperitifs such as dandelion wine, violet lemonade, rhubarb wine, but also speculoos coffee, cuberdon milkshake and homemade desserts.

Meatball bars are springing up everywhere! Meatball's Bar has chosen the Rue de Marcinelle as its location, spilling out onto the sidewalk with tables and high chairs. The contemporary industrial decor completes the ambience. At the table, you can choose from five types of meatballs (beef, vitoulet - a mix of pork and veal -, veggie...), four sauces (tomato, chef's curry...) and a side dish (fries, pasta, vegetables...). You can also put dumplings in soup or slice them on bread, sandwich-style. A good-natured, trendy bar.

Vincent and his wife Ling, originally from China, offer local cuisine. Seasonal produce is sourced from their farm or from nearby farms. Madame is in the kitchen and sets the scene, sometimes with a more exotic touch... Egg rolls and noodles are made with vegetables from the farm. The rest of the menu is more classic and local: american, escabeche, charcuterie boards, brochettes... and some nice suggestions. The setting is rather contemporary. A good place to eat in the region.

G for gastronomy. Here everything invites you to taste pleasure. The warm and friendly atmosphere is present from the moment you enter, thanks to the decor that evokes the estaminet of yesteryear, with a modern touch. The menu is very extensive, and the suggestions, regularly changed, will allow you to taste new flavours. To finish your meal, gourmet desserts await you. Why not try the tarte Tatin with a scoop of ice cream or the brown sugar crème brûlée? To be enjoyed without moderation! Superb terrace in summer.

Hailing from Fano in the heart of Italy's Adriatic region, Luca the chef was born in the pans... in his parents' own restaurant, Ristorante Monte Cucco, educated in the purest Italian culinary tradition. Flavors, fresh pasta, inventive cooking and everything homemade, even some cold cuts, while the olive oil is extra virgin, nothing else. Chitarrine nere with prawns, tacconi with broad beans and guanciale, homemade osso buco... If you've had enough of Belgian cuisine (or not), it's tempting.

Over the bridge... here it is! La Ferme du Moulin à Eau enjoys a bucolic country setting, just a few kilometres from Waterloo. It also benefits from a pretty terrace in the summer and an open fire in a rustic old barn in the winter. The menu reveals a French and traditional cuisine, whether for a good piece of meat or fish. Eggs are provided by the house and local cooked products are used whenever possible. The duck breast with Northern cherries was quite original and tasty.

Le Cap des Trois Provinces is a small restaurant on the border of the provinces of Liège, Namur and Luxembourg. Opened since the end of 2012, this modest restaurant has quickly made a name for itself in Condroz. Anchored in the heart of the small village of Ocquier, Le Cap des Trois Provinces will make you discover the flavours of a refined cuisine. Creativity and originality are the key words of this cuisine, which you will be able to discover throughout a shared moment in this establishment. Thibaut Laffut favours local and seasonal producers. He will choose his own (organic) vegetables and his butcher is located a stone's throw away... enough to offer a neat cuisine with clearly gastronomic accents. But the chef also excels with a brewery type menu such as his famous balls, for which you come from far away! Hamburgers, spaghetti, chicken skewers... the quantities are huge and the price is very low.

Fabrice Aroni, a child of the region, has chosen to create and simmer classic French cuisine and a deliberately reduced menu to guarantee freshness. The great thing is that he gets his raw materials from within a radius of up to 15 km of his home. As he says himself, it is as well to make the small shopkeepers live. On the wine side, you will find only Italy and France only. Don't wait any longer and come and discover the delicious fresh dishes of this good map of the region. Outside terrace.

Nice address on the heights of the city. Enjoy a meal in a rustic setting with a piano. On sunny days, you can sit out on the terrace overlooking the verdant garden and its portico for adventurous kids. Portions are generous without being too Christian and the menu changes every month, with suggestions focusing on game and meat: civet de biche, terrine de gibier et foie gras, supreme de pintadeau et son jus corsé au porto... The adjoining La Sparsa brewery produces a pleasant amber ale of the same name, Spa's only beer.

Le Cantil is a restaurant, wine bar and delicatessen all in one. This winning trio owes its success to two associates: one with a passion for wine, the other for good products that come together. Daily specials and local tapas are always fresh and often surprising. The ideal place to take a breather after a hard day's work, or simply to meet up with friends. The products on offer are predominantly regional: the establishment's policy is to favor the short circuit. All this is accompanied by expert advice.

The industrial decor of this organic eatery has a somewhat vintage feel. Very spacious and airy, it features well-separated tables and offers artists or collectors the opportunity to display their treasures or works. You'll receive a simple but sincere welcome and a smile. The philosophy of the place is slow food, using organic and seasonal products, with a vegetarian and even vegan bias. As if to put an end to clichés, the cuisine is refined, the plates pleasantly tidy and the prices very reasonable.