Luc Bellings is a great cook. Already a precocious talent at a high-level at the Hasselt Savarin before taking over the kitchens in Château de Petit-Leez near Gembloux, it was…
Brussels and beyond. The setting, an old tool shop built around 1900 in the footsteps of Victor Horta, is just part of the attraction in this unmissable establishment on the…
A piece of history, seeped in flavours. Since 1897 Les Éleveurs has been one of the great Flemish Brabant institutions. On this spot they once sold the robust horses that…
L'Air du Temps... The spirit of our times... Or how in the middle of the fields, a chef named Sang-Hoon Degeimbre upsets all those dearly held regional certainties and mixes…
Brussels is sometimes criticized for lacking ambition. This is not the case with Park Side Brasserie which has clearly reached the heights of the "gastrodomes" – those places where you…
The perfect "étage" is somewhere in-between, it's neither the ground floor nor the first floor, it's neither one nor the other—it floats between the two, as if hesitating. In creating…
Brussels, October 2011. Eighteen months on, freeze frame on an address that reached the dizzy culinary heights the moment it opened wide its doors. Before the first customer had even…
"Simplicity is the first step of nature and the last of the art" is the maxim ascribed to Bart Desmidt, and it's evidently a legitimate claim. This grand house was…
A marvel – a marvel of flavour and simple, delicious dishes. Don’t worry about the name – this is very much more than a fritkot. It’s a restaurant, and what…
In Italy, they don’t joke about the notion of ‘family’. Nadia and Giovanni Bruno are living proof of this, having taken on their parents’ place. And they have whipped up…
White tablecloths, walls in soothing tones and seats draped in cloth, Da Mimmo's Italian cuisine is dressed up haute couture rather than ready-to-wear. The spirit of the place is similar…
Our last visit to Michel Tosar’s place only confirmed what we already knew: the change in direction has been a great success. Abandoning so called ‘gastronomy’ for the grill and…
