Huy, located in the province of Liège, Wallonia, Belgium, sits along the Meuse River at the confluence with the Hoyoux. As part of the historic 'sillon industriel' (industrial valley), it offers a blend of industrial heritage and natural beauty. The municipality comprises several districts including Ben-Ahin, Neuville-sous-Huy, and Tihange, providing varied bases for travelers exploring the region.
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The city center and areas along the Meuse River offer the most convenient bases for accessing attractions and amenities. Districts like Ben-Ahin and Tihange provide quieter environments but may require local transport to reach the central hub.
Huy does not have its own major airport; travelers typically connect via Liège or Brussels. Local transport links connect the various districts. The scenic Meuse riverbank is ideal for cycling or walking tours.
Spring and summer offer pleasant weather for riverside walks. Autumn provides rich scenery, while winter allows for a traditional Walloon atmosphere. The city is accessible year-round, but warmer months enhance the outdoor experience.
Cheerful Adeline in the front of house and chef Grégory welcome you into a classy interior steeped in friendly charm. The chef stops at nothing to craft his score in the zeitgeist without losing sight of his classical background or the wholehearted character that depicts traditional recipes. His sole meunière may be underscored by a velvety mashed potato, a rich butter sauce and then a playful array of veggies. Those with a sweet tooth will be delighted to know that the chef also avows a passion for pastries, that occasionally reveals his Alsace roots. A welcoming vibe, fresh, on-the-spot cook
WebsiteThe bright, contemporary dining room is the quintessence of Italian warmth and the garden terrace is ideal for alfresco dining when the weather is fine. Gianni Caruso allows his Sicilian heritage to run riot in dishes packed with exuberant flavours. He might season tartare of tuna with a delicate blend of ricotta, capers and lemon oil, unless you wouldn’t prefer a generous plate of risotto followed by Taglioni al tartufo… One thing is certain: the chef’s immaculate knowhow and craftsmanship do full justice to Mediterranean produce (the wine list is of the same ilk). Unadulterated pleasure is t
WebsiteArabelle Meirlaen crafts a highly personal version of healthy food, guided by her intuition and a desire to shine the spotlight on veggies and spices. In fact, a large proportion of the fresh produce comes from her own garden, which boasts an exquisite terrace come summertime. Meirlaen merges an inventive streak with elegance and is unafraid of the odd bold touch, whilst steering clear of the trap of surprising us at all costs. You can expect an unusual array of light dishes, which are nonetheless packed in full-bodied generous flavours. Floral aromas are something of her hallmark. In addition
WebsiteSurrounded by the gorgeous Meuse Valley, the Naxhelet estate boasts a golf course, a luxury hotel and this cosy restaurant. The natural beauty of the area is best appreciated from the terrace. Chef François Durand strives to maximise the use of local produce, often sourced from the sustainable projects of Terres du Val. His cuisine celebrates vegetables in all their glory. For example, he roasts pumpkin, crisps up the seeds and makes oil from the leaves. The dish is finished off perfectly with a subtly spicy Brillat-Savarin cheese sauce. At POLLEN, the flavours of the seasons come alive.
WebsiteThe lovely countryside around this village is just the ticket for a weekend getaway and where better to start than on the delightful terrace of this quintessentially relaxing edifice? The same mood prevails inside courtesy of a setting oozing in authenticity and serenity. The generous chef is a dab hand at classical cooking, to which he may add a scattering of modern, even global accents. For example, he might sear local asparagus until crispy on a plancha, adding a flamboyant note with ricotta cream laced in lemon, or a fresh, acidic beurre blanc and a herby oil. Market fresh cuisine to die f
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