Restaurants cuisine du monde Wallonie

Located on a sunny hill of the "Vallée de la Vire"In the heart of Gaume : natural and cultural heritageWarm and rustic place, full of o thousand years history

For thirty years, Le Thème has been creating a buzz. And with good reason: Michel Bebelman changes his "theme" every two years, in collaboration with a team of decorators. The atmosphere is warm and romantic, and the cuisine original, fine and well adapted to the themes. The menus change every month, always in keeping with the setting of the moment and accompanied by their selection of perfectly matched wines, as the owner is a trained sommelier. We go there as lovers to share a moment out of the world and out of time.

Two very courageous owners have embarked on this original and exotic project, which is a welcome change from traditional Liège cuisine. Ndeye Mour N'diaye is Senegalese and masters her cuisine perfectly: acras, moambe or oclombo chicken, duck with mango, thieboudienne, grilled sea bream with Senegalese herbs... The sun (even in the middle of winter) and the flavors of Africa and the Caribbean are reflected in the dishes, which are copious, appetizing and affordable. As for service, Fabienne Servais is on hand to advise guests. What's more, the mixed-race setting is very cute.

One of our favorite addresses in the beautiful Pays de Herve, amidst the orchards of the plateau. The chef clearly likes to cook with an exotic touch: vegetarian wok with noodles and crunchy vegetables, grilled and spicy Thai beef salad, lamb mouse confit and tajine-style vegetables... We're fans of this cuisine, which moves from bistronomy to zenitude. The wine list caters for all price ranges. There's also a magnificent south-facing terrace on the garden lawn. The large dining room is also very welcoming. A must-try establishment.

The restaurant at Le Moulin is an impressive sight in front of the abbey. In the tasting rooms, tavern and terrace on the first floor, you'll enjoy plates garnished with local produce such as Herve or des Moines cheeses, served under cloche, as well as vol-au-vent or omelette du Val, a delicacy washed down with a beer. All are happy to meet here: loyal lovers of the place, locals and tourists alike. A great Belgian getaway, whatever your choice of stop. Don't forget to take a look at the mill's impressive trough wheel.

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.

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.

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!