A glass of Pinot blanc atop a table in wood and marble—that's the iconic image that you retain as the preamble in a place that knows all about what should…
Definitely, a good idea…that is, when two friends, one a Belgian wine waiter and the other a Japanese cook, come together because of a shared passion, and an ability to…
In the family of restaurants where the welcome can be described as 'noble' I must include 't Verschil. Initially a cook, Peter Maertens learned his trade in impressive houses such…
Six years have flown by since she decided to give offal its proper place, and La Boma is showing no signs of wrinkles – she is just as ambitious and dynamic,…
Nestling cosily in its Art Nouveau setting in Les Marolles, the heart of the heart of Brussels, Les Brigittines takes its name from the former convent close by. Places like…
The Brasserie-Oyster bar that Ixelles has been missing. Who doesn’t know the Toucan Brasserie, with its colourful and animated atmosphere, its brasserie cuisine, both modern and hearty? Those are just…
Of course you know that Eating's approach is to travel the highways and byways of contemporary cuisine, to uncover and talk about lauded, renowned restaurants. But our notion of cuisine…
Mission accomplished for Stéphane Charlier. By abandoning the gastronomic restaurant style and transforming his Salicorne into a super-brasserie, Stéphane has managed to perfectly negotiate this 180 degree turn. And his…
A magnificent villa encircled by a beautiful garden—a magical place that serves as a backdrop to the restaurant 't Overhamme. The interior is pretty, sober, as dark walls compete with…
"Les 2 Frères" (The 2 Brothers) have been bringing souls together, mixing artists with businessmen, with the various generations rubbing shoulders with one another for a good twenty years now…
To get away from it all you need to climb and keep climbing the hills around Dinant and you’ll find yourself in the one of the most beautiful villages that…
With a name like David Martin, when you have manned the stoves at the Epicerie, when you have been head chef for Alain Passard and at the Jules Vernes in…
