A historical establishment finally gets a breath of fresh air in Brussels center.

In’t Spinnekopke was always a beautiful place to go to, in it’s 18th century building, with wood paneling and gorgeous original tiled floors, it’s easy to imagine yourself in another moment in time.

La Bonne Chère, in Les Marolles, is without a doubt one of the best restaurants I’ve tried in the last year. To be tested and retested without moderation! We also love their motto: “Dieu donne la viande, le diable les cuisiniers”. Translation: “God gives us meat, the Devil gives us cooks”. You’re in for a good time!

The owner and chef of Gramm is Kenzo Nakata. His Breton and Japanese ancestry compliments many of his dishes. A little yuzu here and some miso there, it all comes together in delicate tones to please the palate. Every dish is well thought out and in Japanese precision.

In a beautiful part of Schaerbeek, among the centennial villas and mature trees, sits Chez Felix. Born as a wine bar, it has grown to be much more than a place to sample delicious wines, the food is also something to write home about.

In the heart of the historic area of Brussels, Les Marolles, is Le Wine Bar des Marolles. Created by Vincent Thomaes in 2007, after 25 years as sommelier at Château du Mylord in Ellezelles (a two star Michelin establishment). Vincent and his very talented team continue to amaze us with, of course, an incredible wine card, but also with their food.

Crème is also located on one of my favorite streets in the center, Rollebeek street. Even on a Wednesday afternoon, the place was full of young people chatting away, and feeling completely at home. It was a welcoming sight.

Chandigarh, a vegetarian and vegan must near the Botanic concert hall and gardens. The combination of spices, textures and flavors are so pleasing and surprising. Every bite is a delight for the senses. The restaurant has a beautiful interior and very attentive service.

Belle Maraîchère has been a staple of Place Sainte-Catherine since 1973. No matter what you order, it will be exquisite and beautifully presented. I always refer to it as the Classic of all Classics. This is the place you come to when you have something to celebrate or when you just want to treat yourself.

Savage is a culinary experience that brings your taste buds on an adventure. The very inventive dishes are filled with preparations such as pickled and fermented vegetables, slowly cooked cod and aburi torched mackerel. This is a refined cuisine that leans towards quality, instead of quantity.

What i thought would be a simple lunch turned into a culinary discovery that is more than worth writing home about! I was so pleased to see that Beaucoup Belge goes much further than traditional Belgian food. Of course, a few classics will be found. But they go above and beyond all that and certainly have their place amongst the big boys in and around Place Ste-Catherine.

You can’t get more authentic Brussels than in the Marolles, and their is no more “Brusseleir” than Ploegmans. Authentic Brussels food to feed your soul and warm your heart.

Meyboom is where you’ll find me on Wednesday lunch. As for many people, this secret little gem is a weekly favourite. A simple delicious spaghetti or croque monsieur can be just the thing when needing a little comfort food.

Sven and Jurgen Campens are sons of a well known butcher (now retired) in Beersel. So you can rest assured that any meat that comes through the door is of incredible quality. The suggestions now always includes a Dierendonck piece as well. The food menu is in two parts. The Classics include many native Belgian dishes such as Tomates Crevettes, Steak-Frites and Shrimp Croquettes. The second part are the Suggestions. They change every three weeks and include more seasonal products, following vegetable harvests and hunting seasons.

**UPDATE** Konchu is temporarily closed due to a move to a new unknown location.
I love it when young creative people get together and make something unexpected! Meet Raphaël and Elie, creators of Konchu. A pop-up Japanese canteen with dishes that think outside the typical sushi box.