Where to Base
Staying in the main Houffalize district or Nadrin provides easy access to local amenities and nature trails. For a quieter experience, consider Mabompré or Mont, which offer serene rural settings surrounded by the Ardennes landscape.
Houffalize, situated in the province of Luxembourg within Belgium's Wallonia region, serves as a tranquil gateway to the Ardennes. This charming town, characterized by its surrounding forests and rivers, offers a distinct rural atmosphere ideal for travelers seeking peace and natural beauty. The municipality comprises several districts including Mabompré, Mont, Nadrin, Tailles, Tavigny, and Wibrin, each contributing to the area's rich heritage. With a low population density, visitors can enjoy spacious surroundings and authentic local culture. It is a perfect base for exploring the scenic landscapes of southern Belgium, offering a retreat from urban congestion while maintaining access to regional amenities.
🕐 Europe/Brussels · 💱 EUR
Staying in the main Houffalize district or Nadrin provides easy access to local amenities and nature trails. For a quieter experience, consider Mabompré or Mont, which offer serene rural settings surrounded by the Ardennes landscape.
There is no direct airport connection. Travelers typically fly into Brussels or Liège and then take a train or rental car to Houffalize. Driving or cycling is recommended for exploring the various districts and surrounding natural attractions efficiently.
Spring and autumn offer mild weather perfect for hiking and cycling. Summer is ideal for riverside relaxation, while winter provides a cozy atmosphere with snow-covered landscapes. Advance booking is advisable year-round due to limited accommodation options in this quiet region.
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David and Olivia embark you on an Ardennes adventure that is both familiar and polished in their welcoming house appointed in a modern vein. The chef’s deft, modern score is an ode to first-class ingredients which are allowed to shout their name. He may underscore scallops marinated in sake with a mirin dressing and textures of yellow beetroot, while Anjou pigeon acquires a worldly dimension in two dishes flanked by autumn veggies, fried panisse (chickpeas) and a knockout port wine sauce. Recognisable, contemporary fare with a respectful light touch that takes regional cuisine to new heights.
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