There is an uplifting energy in the smile, demeanor, and, most importantly, the cuisine of Borg Da Silva. His drive and dynamism have worked hand in hand to revitalize Beauraing and put this border town back on the map of Walloon gastronomy. With a courageous heart, the man tirelessly refines his restaurant, crafting dishes at every service that are not only beautifully presented but, above all, genuine and focused on the essence: taste.

His restaurant, abCd, is located on one of the lively streets of the city. The venue is bright and spacious, exuding a calming simplicity. It’s evident that Charlotte Pypops and Borg Da Silva are always looking for ways to improve—not just the food, but the experience they offer in their establishment. From the interior decor to the tableware, the glassware, and the ever-elevating wine list, Borg Da Silva asserts his commitment to excellence, attention to detail, and his determination to achieve a form of purity. This quest for fulfillment is their chosen path; it’s unmistakable.

Chef Da Silva’s repertoire is unwavering: the market and the season set the rhythm. His cuisine achieves harmony between exceptional products, precise cooking, refined seasoning, and the chef’s creativity, which serves only to enhance the whole.

For instance, today’s offerings include a tartlet of warm and cold scallops from Dieppe, with Jerusalem artichokes, olive oil, and soy; ricotta and truffle-filled berlingots, with a hazelnut butter emulsion; the catch of the day, accompanied by carrot variations, homemade fideuà, and a bouillabaisse-inspired jus; the Iberian pork, with ham breadcrumbs, cauliflower in chorizo butter, lacquered pork confit, potato espuma, and piquillo jus; and the chocolate crunch, with butternut in various textures and praline.

Borg Da Silva operates solely to satisfy his guests, going above and beyond to bring smiles to their faces. With his honest, clear, and delightful dishes, the man truly keeps his promise.

LD