A new breeze is blowing through Divino Gusto.

The place remains discreet and avoids unnecessary ostentation, choosing not to dazzle. A few seventies touches ensure it stays in tune with the times, along with a strong chromatic unity and a formal grammar embracing simplicity. But the visual feast ends here, as the focus lies elsewhere.

The front door opens directly into the kitchen, and it's no coincidence—this is where the heart of Divino Gusto beats. It is here that Marc Grislain, in full transparency, showcases his talent. This chef, both a meticulous watchmaker when it comes to cooking times and a passionate maestro when it comes to products, crafts flavorful and refined dishes. His cuisine strikes the right note through invigorating plates that speak the language of today.

A new breeze, as I said—and more than a breeze, we could just as well speak of a storm. The arrival of Marc Grislain in the kitchen of this lovely Nivelles establishment has sparked a fresh burst of energy. Having worked in renowned Brussels institutions like Bozar Restaurant and Villa Lorraine, the young Brabant chef now leads the entire Divino team with his vibrant energy and passion. He is supported by the excellent Sébastien Van der Beeten, well known for his time at Anarchy in Zaventem and later with Isabelle Arpin. Together, they present a cuisine driven by conviction, built on high-quality products, perfect cooking, and precise seasoning.

This is evidenced by dishes such as Hendrick’s-style confit salmon, garnished with tangy vegetables, farm-fresh fromage blanc from De Vriese with dill pearls, zucchini blossom and langoustine tail with Basque chorizo, and a foam of langoustine heads.
The harmony continues with other dishes like roasted veal sweetbreads with baker’s yeast, yellow wine emulsion, Cévennes onions, hay-smoked potato espuma, or red mullet from our coasts with preserved lemon, a tribute to chef Alain Troubat's bouillabaisse, and summer vegetables.

Echoing this flavorful, coherent cuisine is a wine list crafted by Gaëtan Poels. A brilliant self-taught sommelier, he feels equally at ease with wines sourced from French vineyards as he does with those from around the world.

In a world often jaded and indifferent, the dedication of these men warms the heart, offering a delightful, timeless experience with every service.

LD