Beersel Castle
castle in Beersel, Belgium
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Ronquières
Hotel archive, loyalty coverage, and guest-verified insight entry points for Ronquières.
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Dining
Bistro Racine
Bistro Racine is proof that, contrary to popular belief, a MICHELIN star isn’t always about fancy fine dining. One immediately feels at home in this setting that mixes modern and authentic fixtures and fittings and in which the open kitchen plays the star role. Jimmy Collodoro regales diners with premium produce. The market-fresh, seasonal dishes, chalked up on a slate, change regularly, without forgetting firm fixtures, like beef grilled in a Mibrasa charcoal oven. The food is finely crafted and refreshingly straightforward. Unexpected details add a humorous twist, illustrated by a creamy ris
WebsiteAu Gré du Vent
A meal at Au Gré du Vent offers a splendid opportunity to explore the magnificent Hainaut countryside. Stéphanie and Sébastien Thunus converted a former barn into a fantastic restaurant, whose floor-to-ceiling windows open onto a landscaped garden. The visitor is initially impressed by the venue’s elegance, before sinking into its all-embracing cosy cocoon. Chef Stéphanie Thunus is a perfectionist who aims to make each dish a work of art with a distinct fondness for local, seasonal produce, such as game from Ardennes. Her culinary creations are subtle, distinctive and generous and nothing leav
Websiteil était une fois toi et moi
Looking for the perfect date night venue? Look no further! This restaurant ticks all the boxes, starting with the name! A shiny lounge vibe serves as the backdrop to an exciting culinary tale. The extensive à la carte menu, which you can compose at will, stars pedigree Gallic recipes and more contemporary creations. The food is both inspired and suave, yet remains reassuringly familiar. Impeccably cooked zander paired with an upside-down pie of Belgian endive in a gutsy thyme stock, followed by a knockout apple pie with thyme-flavoured ice cream and a dash of salted butter on the side. A quint
WebsiteMaison Marit
Dimitri Marit represents the second generation of his family at the helm of the elegant Maison Marit, housed in a property brimming with character. The interior has been revamped with clean lines. The restaurant has its own sheep and deer, which can be seen grazing from the terrace. Foodies have been coming here since 1991 to savour classic French cuisine. Expertise and finesse are the hallmarks of this establishment, and nowhere is this more evident than in the rich, full-bodied sauces. When preparing his risotto, the chef removes some of the liquid and mixes it with a hearty poultry stock an
WebsitePhilippe Meyers
Philippe and Valerie Meyers are sincere, warm-hearted folks, adjectives that also depict the interior design of their dinky eatery which showcases a magnificent collection of Michelin Guides. Valérie plays the role of hostess with great spontaneity and adores waxing lyrical about the chef’s passion for Walloon produce and his ability to tell a tale with just a few ingredients. Take for example his signature dish of speck, cooked for 17 hours, which he pairs with lemon-flavoured Eau de Villée, seared, still translucent langoustine tails and a gutsy sauce of hoisin and confit lemons. Alternative
WebsiteL'Embellie
Make your day that little bit better with a visit to this restaurant run by charming maître d' Géraldine and seasoned chef Pol. Grab a table at the front of the cosy dining space, or head to the back, where light pours in from the lovely garden – either way, you're in for a treat! When it comes to the quality of his ingredients, the chef refuses to compromise, a pursuit of excellence that is matched by his culinary expertise. This cuisine is incredibly generous, and it shows in every dish, from the rich foie gras terrine served with succulent pheasant to the rich miso jus that lends a subtle s
WebsiteLe Pilori
Le Pilori stands out by its friendly vibe, which was already the case when the venue first opened as a cafe-restaurant back in 1917 and later when it became a jazz club. Today it is the haunt of discerning connoisseurs who come to study (and sample) the impressive wine cellar and dig into suitably traditional fare. The chef avows a weakness for foie gras, langoustines and game, to which his indulgent recipes bear witness. Examples include a rich oxtail terrine, a juicy, melt-in-the-mouth steak with a shallot sauce to die for or a wickedly addictive iced nougat!
WebsiteMaïnoï
Whilst refreshingly modern, Maïnoï nonetheless remains true to its traditional roots and the characteristic Thai interior creates a warm, welcoming vibe. The seasoned chef deftly crafts exuberant familiar flavours and cannot be rivalled for his way with sauces, as he peps up beef and vegetable side dishes with flair and talent. For example, his aromatic tom ka kai is a delicate blend of rich coconut milk with lemon grass, spicy pepper oil, juicy chicken and varied herbs. The bold, daring creative menu is a gold mine of pleasant surprises for the diner. We recommend the house signature dishes,
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