Abbaye Notre-Dame du Vivier - Le Bief du Vivier

Julien Malaisse pays frequent visits to the best Walloon producers, whose first-class ingredients he has been championing for eons. Meat from Sébastien Van Lommel and veg from market gardener, Régis, unveil all their nuances in the chef’s unorthodox cuisine. Malaisse takes the time to lovingly craft powerful sauces, lends a hand in the dining room and has a knack for concocting a wide range of varied yet coherent flavours by way of inventive side dishes. His apparently laid-back style demonstrates a weakness for floral notes and an ability to capture an ingredient’s vibrant essence. A few exam

Picture a traditional Ardennes edifice in the Samson Valley whose interior is snug and homely… Garde Manger (“larder” in English) inevitably brings a smile to our lips, which is largely thanks to the inspired score of Christophe Durand, whose love of seasonal produce is paired with charismatic enthusiasm and consummate know-how. He subtly reinterprets authentic flavours whilst allowing their core character to shine through. Ballotine of guinea fowl is flanked by a powerful gravy and subtle sides. All that remains is to try and solve the dilemma of choosing between the enticing à la carte and s

This trendy, buzzy bolthole is the epitome of a Bib Gourmand. Whether you go for one of the classics on the à la carte menu (like meatballs in tomato sauce or rib of beef with fries) or for the more modern set menu (with a dish like yellowtail flanked by red beetroot, goat’s cheese, mustard ice cream and a mustard and walnut dressing), everything tastes of something here. The wine list and the sommelier’s insights are greatly appreciated, as is the possibility of purchasing cheese and wine, amongst others, from the shop. One final word of advice: take a seat at the counter if you can - you’re

Take a seat, as the restaurant’s name orders, and admire the ornamental tree that jazzes up the elegantly stylish contemporary interior, also home to an authentic cheese cave where all sorts of delicacies ripen slowly. Now let’s add attentive service and tips from the knowledgeable sommelier, who gets a kick out of suggesting unusual wines, and the scene is set. Chef Charles-Edouard Jeandrain mixes playful ideas with timeless classical flavours, conjuring up a fascinating repertory that demonstrates his respect for the ingredient and his quest for varied textures. He may prepare paella-style r

Since 1988, gourmets have been making a beeline for this romantic hideaway, whose old vaults and bare brick walls lend it masses of cachet and bags of elegance. Choose from the daily special or the menu to sample rich authentic food that has earned this eatery its fine reputation. How about a creative spin on a maki with gambas and smoked eel or cod in lemon breadcrumbs jazzed up with seaweed flavoured cabbage stock? The chef knows how to grab our attention and pamper our taste buds. Gloriously sensibly priced and a splendid selection of beers and Bordeaux wines.

Curtis Maquet has breathed a new lease of life into the Beau Rivage, a culinary landmark of Namur that is idyllically located on the banks of the Meuse. Relax in the stylish interior as you sample the repertory of a young chef who learned the ropes at the Table de Maxime. Delicate, expressive cuisine that revolves around the ingredient and is steeped in familiar, elegant and powerful flavours.The chef demonstrates his know-how with a breast of Miéral duck, cooked medium rare with a lovely crispy skin. This is flanked by a sweet, spicy Vadouvan jus and a medley of winter side dishes such as fin

Ludovic Vanackere’s converted this old farm in line with his sustainable vision. If the produce doesn’t come from his own impressive kitchen garden, which can be admired from the floor-to-ceiling windows, it is sourced locally. The surprise menu showcases the best of Namur and the region. Veggies take the limelight, prompting extra creativity in the winter season, illustrated by the chef’s work with different cabbage textures enhanced by a sauce packed in fermented veg, peanuts and sate-flavoured spices. Regional cooking founded on throbbing recipes and powerful sauces.