Harre 最佳餐厅

Create by Guido Braeken

★★ Michelin€€€€Modern French

Hotel Van Oys has transformed Oost Castle into the epitome of luxury. Housed in what was once the barn of this historical building, Create immerses you in elegance with a natural touch. Old meets new in the dining space, which features a striking tree truck across the ceiling. Every detail is carefully considered, from the valet's warm welcome to the attentive service at the table.Guido Braeken creates his distinctive culinary world with outstanding ingredients, refined, time-honoured techniques and subtle exotic nuances. His distinctively expressive cooking is technically flawless and burstin

Brut172

★★ Michelin€€€€Creative, Seasonal Cuisine

Hans van Wolde has set up shop in the heart of the quiet Limburg countryside, having transformed a farmstead into an architectural gem. Diners are led through the different spaces, from the aperitif lounge to the cosy salon to the kitchen itself. The place has the feel of a luxurious chalet; the upscale modern design is extraordinary. This is art rather than architecture! Hans van Wolde takes you into his world, where you momentarily lose track of time. It is certainly worth considering the wonderful accommodation options in the lodges and mansion. But back to the food, which is made with top-

L'Eau Vive

★★ Michelin€€€€Modern French, Modern Cuisine

Imagine a romantic dinner on a lush green terrace with a stream and a waterfall softly burbling in the background! The dining room, refurbished in a trendy vein, and the chef’s table of this former 17C mill, also embody this idyllic portrait. Everything revolves around the diner in this establishment which is the epitome of friendly. The talent of Pierre Résimont shines through in a lineup of familiar flavours to which he adds an inventive spin characterised by delicate, generous craftsmanship. Examples include slices of lightly barbecued red tuna, served with a savoury shellfish seasoning and

La Table de Maxime

★★ Michelin€€€€Modern Cuisine, French

Welcome to Our, a picturesque Ardennes village nestling in peaceful countryside, that has become a beacon for savvy gourmets thanks to Maxime Collard. He has forged his own style back in his homeland, turning an old farmstead into a stylish, fashionable restaurant, whose many windows and mirrors seem to invite the countryside indoors. The establishment offers accommodation in the area to enhance the pleasure of a meal here. Chef Collard steers clear of showing off his extensive technical background, preferring to highlight the essence of a few premium ingredients, local whenever possible. Exam

Le Cor de Chasse

★ Michelin€€€Creative

You have arrived in one of the most beautiful villages of Wallonia. Eminently picturesque and set in woodland, Wéris is also home to this characterful restaurant. Behind a traditional Ardennes stone facade lies a classy portrait of contemporary interior decoration, dripping in elegant comfort and commanding a fine view of the garden. Chef Mario Elias orchestrates a creative score that can vary from complex to surprising, depending on his inspiration, but which is always flawlessly balanced, courtesy of his respectful use of fine local produce, often rolled out in several versions. For example,

Le Grand Verre

★ Michelin€€€€Modern French, International

Surrealist art by Marcel Duchamp and Jacques Charlier sets the distinctive arty scene in this colourful restaurant, enhanced by a warm welcome and a cornucopia of luxury details. Head for the patio in fine weather to make the most of the historic village of Durbuy. Rather than surrealistic, the food embodies the essence of a Michelin one-star establishment: taste! Renowned chef Wout Bru lets his ingenious creations and deftly crafted dishes speak for themselves, zooming in on outstanding produce, which he flanks with unexpected combinations oozing with Mediterranean charm. Langoustine, cooked

Un Max de Goût

★ Michelin€€€Modern Cuisine

Maxime Zimmer is a chef who is going from strength to strength as he finetunes his sophisticated palette. Foodies have long known his Ardennes establishment, whose contemporary elegance blends seamlessly into the picturesque landscape of the Ourthe that meanders outdoors and where this young master chef is thriving. The ingredient-focused lineup of this artisan relies on produce from local suppliers and his own creative flair, as he transforms familiar ingredients into fascinating dishes.He may start by searing a rib-eye steak to give it a crisp crust, before smoking it over the barbecue and t

La Table de Manon

★ Michelin€€French Contemporary

Manon Schenck, who is nothing if not spunky, focuses mainly on fish and shellfish, with a weakness for lobster, in a region of Belgium that is renowned for its game! Her seafood score is strongly influenced by Alsace, her place of birth, by Brittany, where she worked for a long time and by her country of adoption, the Belgian Ardennes. Heart-warming food and service in a tasteful contemporary interior. Heaven for foodies! Manon has grown in confidence and daring. Her close ties with Brittany fishermen ensure the premium quality and freshness of her ingredients. In addition to the seasonal menu

Les Pieds dans le Plat

★ Michelin€€€Classic Cuisine, Modern Cuisine

Larger-than-life Jean-Michel Dienst has no lack of charisma. Light years from showy cuisine, he has founded his culinary approach on authentic flavours. The lineup stars a primarily Gallic repertory of deftly crafted dishes. On arriving you will see the Molteni oven near the window. His carrot butter with Asian nuances that sublimes the intensity of scallops is proof that chef Dienst is not averse to taking liberties with traditional recipes, on condition that it be to underscore the exceptional quality of the star ingredient. On reading the menu, it is difficult not to opt for one of his sign

Le Coq aux Champs

★ Michelin€€€Creative French

The stripped-back, elegant interior of this ‘Rooster in the Fields’ is a masterpiece of detail. This refinement is not limited to the bright interior or the terrace by the manicured garden. Christophe Pauly, who is going from strength to strength, echoes this painstaking ethos in his open kitchen. His spot-on dishes conjure up a festival of flavours with a voluntarily concise range of ingredients as he elegantly and meticulously pursues his quest for culinary excellence. He plays with sweet and sour flavours and enhances dishes with subtle sauces. He may underscore a lightly confit, sun-drench

Le Roannay

★ Michelin€€€Modern French

The iconic Le Roannay Hotel on the doorstep of the Spa-Francorchamps racetrack has added a new chapter to its illustrious story. The stylish guestrooms, wellness facilities and restaurant are the picture of contemporary luxury. The exquisite bar is housed in a historic barn beneath timber rafters and the heliport is also up and running. The culinary score also demonstrates inherent respect for the past with a modern twist. Talented Matthieu Vande Velde is going from strength to strength under the guidance of master chef David Martin. Strewn with Asian notes, Matthieu’s creativity is perfectly

Héliport Brasserie

★ Michelin€€€Creative French

Héliport is so much more than a brasserie! It is established in a picturesque castle 10km outside Liège, amidst glorious countryside that is well worth taking the time to explore. Depicted by a tapestry of old beams and snug details, it oozes character and boasts a lovely alfresco terrace for summer dining. The food is light years from your run-of-the-mill brasserie fare and while the recipes may well be traditional, Frédéric Salpetier gives each one a fascinating personal, sometimes Asian twist. He may serve calf’s sweetbread, painstakingly poached, breaded and fried in butter, with a rich pa

Bistrot Blaise

★ Michelin€€€French Contemporary

This warm, welcoming, family-run bistro is in the hands of a team whose enthusiasm is contagious. It is named after the maiden name of the chef’s “gran”, who ran the village grocery store for over 50 years, selling, notably, excellent game in season. François-Xavier Simon, better known as “Chef F-X”, has brushed the cobwebs off fine dining and your delightful hostess, Hanna, immediately makes you feel at home as she presents the wine list with effortless poise and aplomb.The chef has forged his own culinary identity, drawing inspiration from pedigree French recipes, an amazing lineup of skills

La Roseraie Modave

★ Michelin€€€Modern French

A meal at La Roseraie is synonymous with a treat for all five senses. The experience starts with the drive through the lovely Ardennes countryside to this handsome 19C edifice, followed by the vision of the landscaped garden, home to welcoming guestrooms and pretty cottages, the champagne bar and the elegant restaurant, depicted by an exquisite blend of luxury details and home-from-home hospitality. Marie Trignon has respectfully and masterfully taken over the reins from her father.You can expect a classical culinary repertory, flanked by a flair for sourcing the best ingredients, without forg

¡Toma!

★ Michelin€€€€Creative

Local lad Thomas Troupin has returned to his roots and his eatery in the city’s former ramparts has been treated to a spruce makeover rich in warm accents. From the terrace, you can admire the kitchen garden, while a fermentation cellar abuts the dining room. You may well be in the heart of downtown Liège, but nature is omnipresent. Chef Troupin demonstrates his respect for the produce, producers and his staff and the culinary score fully embraces this commitment to sustainable fine dining and his close ties with local producers. This high-flying maestro enhances their ingredients in plant-bas

Quadras

★ Michelin€€€Creative, French Contemporary

Fleeing the limelight, Ricarda Grommes devotes herself body and soul to her stylish, trendy eatery, where you can feel and taste her quest for perfection, including in the elegant, spot-on table service. Ricarda’s inventive streak shines through in knockout appetisers and it is obvious that she attaches great importance to plating, while demonstrating a consummate grasp of modern techniques. Each dish is intelligently crafted and underscored by sides. The chef effortlessly navigates between French tradition and Asian precision and you will taste regional produce and exotic ingredients. An exam

Zur Post

★ Michelin€€€€Modern Cuisine

The Pankert family has been delighting food lovers for three generations, making Zur Post a blue-chip establishment that has held at least one Michelin star since 1977. The friendly homespun feel of this stylish establishment is reflected in the thoughtful service and romantic interior. Chef Pankert delicately wields his technical prowess, delving into the classical background and extensive knowledge that form the backbone of his cuisine, while adding a subtle, well-judged Asian edge. He may pair super-fresh hamachi with red cabbage, delicately perfumed with yuzu, crunchy celeriac and black se

Arabelle Meirlaen

★ Michelin€€€Organic, Creative

Arabelle 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

Philippe Fauchet

★ Michelin€€€€Creative, Seasonal Cuisine

Philippe Fauchet enjoys straying from his comfort zone and since 1996, he has been finetuning his distinctive signature in this snug yet buzzy eatery deep in the Liege countryside. An artisan at heart, he crafts everything from scratch, including the succulent bread. While impossible to sum up in a single word, let’s say his style is quirky and scattered with international accents, but always with a firm focus on local ingredients and veggies, thanks to partnerships with regional farmers. His dad’s market garden also frequently supplies the kitchen in veg and herbs. All of which is combined in

La Grange d'Hamois

★ Michelin€€€Modern French, Classic French

Chef Grégory Gillain and your hostess, Hélène Fays, have set up shop in a barn that is over 150 years old. Ardennes materials such as local stone offset and enhance the modern decorative vein. Chef Gillain’s personal vision and love of regional produce have reached new heights here. A maestro of textbook techniques, his braised sweetbread has become one of the house signature dishes. However, his deep-seated understanding of the ingredient can also be tasted in recipes such as melt in the mouth confit of pork belly, served with bitter fresh kohlrabi, chanterelle mushrooms, dried cured ham and

Hoeve De Bies

★ Michelin€€€€french, belgian

The peaceful countryside of Voeren stretches out around the 19C farmhouse whose terrace commands a breathtaking view. Exposed rafters do add character, but don’t expect anything more than that in terms of rusticity, because the casual interior in fact sports designer materials, an open wine cellar and lounge music. Upstairs, two one-room flats offer the chance to relax in style after your meal, but, before that, let’s do justice to the high-flying talent of Maurice Huynen and Peterhans van Harinxma. Their cuisine is both heartwarming and polished, regional and international. Examples include l

🕐 Fr-Su 12:00-13:15; Mo 18:30-21:00

Arden

★ Michelin€€€€French Contemporary

The stunning Ardennes landscape is the star of the show in this swanky designer restaurant located in a modern wing of a tastefully restored castle (book a room for the night!). The floor-to-ceiling windows command a splendid view of the rural surroundings, while the patio enjoys a view of the Lesse. Definitely a premium location! Nature is also the name of the game for chef Bosmans, who immaculately crafts veggies grown in the garden in a high-flying culinary score. He might enhance the main ingredient with a spicy note, such as warm aromatic herbs from the garden and a vin jaune gravy to per

De Mijlpaal

★ Michelin€€€Creative, French Contemporary

As you explore the oldest town of Belgium, we recommend venturing down this pretty pedestrian lane to number 25. You will first be surprised by the elegant modernity of the interior, rich in cosy details and designer touches. After An has graciously seated you at your table, Jan Menten rolls out his creative talents. Premium ingredients like langoustine and Anjou pigeon reveal all their complexity thanks to consummate traditional technique. The chef adds an unexpected twist to familiar flavours with subtle touches and side dishes of Mediterranean inspiration. He cooks monkfish in a noisette bu

Château Neercanne

★ Michelin€€€€fine_dining

This terraced castle is full of character and historical charm. From the herringbone parquet flooring to the impressive chandeliers, this place is a classic restaurant at heart. The views over the Baroque gardens and the Jeker Valley are simply stunning! An aperitif or coffee in the historical Marl Caves is an experience in itself. With a feel for the zeitgeist, Robert Levels breathes new life into French classics. Vegetables are harvested from his own garden (an appealing vegetarian set menu is available), and the sauces are always outstanding. A masterpiece in its own right, his foie gras te

Alter

★ Michelin€€€€Creative

Alter means “different” or “other”, which illustrates Jo Grootaers’ career. He was just 19 when he became the chef of the Altermezzo brasserie, gradually forging his own culinary signature to the point of being awarded a Michelin star. Today he and his partner, Lana in charge of the front-of-house, are at the helm of this restaurant, established in the former village school, which has been treated to a hip, designer makeover. The couple’s shared passion can be tasted in the fine wines and remarkably delicate, creative cuisine. The chef’s attention to detail and genuine passion for the ingredie

Restaurant Atelier

★ Michelin€€€€Creative French, World Cuisine

At Atelier, you never know what to expect. Creative Hans Kinkartz knows how to link familiarity with excitement and every dish has a surprise in store. A prime example is his pan-seared red mullet, with its crispy skin and juicy flesh, which he pairs with wonderfully briny mussels with layers of lardo di Colonnata. A barigoule sauce and an espuma with baharat seasoning add that extra depth and a burst of freshness. The smoky notes of barbecued pineapple are offset by the subtle bite of ginger, umeboshi and a beautiful quenelle of chai ice cream. Chef Kinkartz is known for his love of Asian fla

La Bécasse

★ Michelin€€€€Classic French

The location of this restaurant on the fringes of the city centre may be rather unremarkable, but the same can by no means be said of the food! This place's status as a city institution is well-deserved. Chef-patron Christof Lang has been welcoming diners since 1981, and in Max Schafirstein – a long-standing member of the kitchen team – he now has a dedicated partner at his side. Alongside their team led by chef Andreas Schaffrath, they deliver classic cuisine rooted in French tradition and enhanced with modern elements. The dishes are pleasingly pared back, full of flavour and place outstandi

Au Coin des Bons Enfants

★ Michelin€€€€Modern French, Seasonal Cuisine

Au Coin des Bons Enfants holds an important place in Maastricht's culinary history having received its first MICHELIN Star back in 1957. Driven by youthful energy, Timo Reichelt and sommelier Lino de Vrede are now writing a new chapter that pays all due respect to the past, maintaining the establishment's elegant and romantic ambience, including a fabulous secluded terrace. Chef Reichelt's cooking puts the produce centre stage. His style is rather classic, enhanced by his knack for drawing the very best out of quality ingredients and his talent for spectacular sauces. The deep flavour of a beu

🕐 Mo 12:00-14:15,18:00-22:00; We,Th 12:00-14:00,18:00-22:00; Fr 18:00-22:00; Su 12:00-22:00

Beluga Loves You

★ Michelin€€€€Creative

Start by soaking up Beluga's atmosphere over an aperitif in the trendy lounge. The real adventure begins in the adjacent dining space, which boasts high ceilings, stylish design and views of the Maas River. Servais Tielman proves himself to be a connoisseur when it comes to ingredients, from luxury items such as caviar and truffle to vegetables grown in Limburg. He and his team have mastered the art of turning bright ideas into bold flavours. The creative chef enjoys experimenting with textures and culinary techniques from far-flung places. He understands perfectly how crisp acidity and sweet

🕐 We-Sa 12:00-17:00, 18:30-24:00

Tout à Fait

★ Michelin€€€€french

Tradition and originality are combined with a sure touch at Tout à Fait. Outside, you have the charm of Maastricht's centre, while inside you can enjoy the ambience of this chic restaurant, in which minimalist design underscores the character of the historical building. This is definitely a place where diners can feel comfortable – all the more so once the first amuse-bouches arrive at your table. Bart Ausems is a passionate chef who has accumulated years of know-how when it comes to the classics – he has retained a MICHELIN Star since 2002! No one can top him when it comes to cooking venison

Studio

★ Michelin€€€€Asian Influences, Modern Cuisine

Welcome to Gilbert von Berg's creative space. Watch him in action in the open kitchen of his stylishly rugged, nature-inspired restaurant, where he brings his culinary vision to life. He has surrounded himself with a fantastic team so that he can focus on his cooking. The apparent complexity of his sophisticated creations at times belies their simplicity. It is the intensity of the flavours is key here. His ingredient-led cuisine takes its cue from the seasons: more Asian in summer, more French in winter etc. Local produce is given pride of place, and non-native ingredients only feature if the

Le Beau Rivage by Curtis

★ Michelin€€€Modern French

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

Sankt Benedikt

★ Michelin€€€€Creative, Modern French

Since 1979, Sankt Benedikt in Aachen has been an established part of North Rhine-Westphalia's MICHELIN-starred fine dining scene. The Kreus family-run restaurant, located in a listed building in the historical centre of the town of Kornelimünster, is exceptionally inviting in many respects: a tasteful interior in a minimalist and elegant modern style, pleasant service and Maximilian Kreus's classically inspired cuisine, which he gives a contemporary spin. Original ideas, excellent ingredients and superb technique shape his dishes – and that also goes for the sauces, which are a delight. In the

Pré de chez vous

★ Michelin€€€Modern Cuisine

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

Attablez-vous

★ Michelin€€€Creative French, Modern French

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

De Leuf

★ Michelin€€€€Creative, Asian Influences

De Leuf is a really appealing family business run by hostess Sandra van de Bunt, her daughter Michelle, and son Robin, who is in charge in the kitchen. The trio's enthusiasm and dedication is extraordinary. The creative chef draws inspiration from his travels throughout Asia, without turning his back on the classic finesse for which this establishment is known. As soon as you enter, the team at the dining counter prepare a few appetisers for you. A combination of red shiso leaf ice cream, lukewarm rice and a sakura and black sesame seed coulis is a shining example of the intense Far Eastern fl

Durbuy Ô

必比登€€Traditional Cuisine, Country cooking

It is always a pleasure to stroll around the picturesque small town of Durbuy. In their establishment, which also has a few guestrooms, Koen and Laurence immediately put you at ease by the warmth of their welcome. Skill, tranquillity and pleasure are the watchwords in the open-plan kitchen. While the chef clearly draws on his traditional background, he is far from averse to adding a modern spin to a patriotic lineup. For example, he may coat glazed langoustine with melted lardo, which is then paired with velvety risotto and a knockout gravy. Rather than showy gimmicks, the focus is on made-to-

La Maison Thai

必比登€€Thai

Adorned in wood carvings in tropical hardwoods, Buddha statues and paintings from the Far East, the setting is as charming as its name suggests (we especially love the room to the rear). The options on the expansive menu are every bit as authentic as the decor. Savour the classic aromas and depth of flavour of succulent chicken thigh in a fragrant massaman curry, or heavenly sweet and sour chilli sauce that elevates fresh spring rolls: a meal here is a leisurely culinary journey with these timeless dishes. Fans of Thai fondue have also come to the right place, but be sure to pre-order.

Les 4 Saisons

必比登€€Modern Cuisine

This charming Ardennes house is the quintessence of friendly generosity. The food is firmly rooted in tradition, albeit with the odd playful international touch from time to time. The chef blends fresh Mediterranean influences with vibrant Latin American notes and subtle Asian contrasts in his first-rate set menu with choices, without ever forgetting that the stars are the ingredients. His al dente linguine with confit lemon, parmesan and sardines is just as convincing as the grilled loin of veal flanked by provençal sides and a hand-made choron sauce. Deliciously eater friendly prices!

Le Coin des Saveurs

必比登€€Modern Cuisine

Hip and elegant, as well as warm: the decor of this street corner edifice is the picture of good taste, and the terraces are taken by storm come summertime. The flavoursome score is the work of Michel Norga who combines creativity with a love of tradition, expressed in lovingly crafted sides, the powerful, slightly tangy sauce that flanks a piece of venison and the detail and inventiveness lavished on his version of a pavlova… The seasons come first, albeit through the chef’s eyes. The à la carte lineup is more classical than the set menu with choices, but equally emblematic of Norga’s distinc

Le Cabochon

必比登€€Modern French, Cuisine from the Marches

Le Cabochon is always a safe bet for a slap-up lunch in downtown Liège – even better on the terrace, weather permitting. The concise selection of dishes on the set menu is flanked by daily suggestions that vary according to market availability. Traditional textbook technique (such as mouth-wateringly tender ox cheeks and subtle house-made sauces) is married with side dishes oozing an abundance of influences. House-made pesto, paired with freshly shaved truffle, enhances steak tartare, while fresh pasta takes on autumnal flavours when paired with wild mushrooms and foie gras: wholesome, hearty

Au Dos de la Cuillère

必比登€Seasonal Cuisine, Country cooking

Martin Evrard has developed close ties with the land, the countryside and local producers. The latter, who have become friends, supply him with premium quality produce and his cooking pays tribute to these farmers in an updated, attractive Gallic lineup. The lamb, for example, comes from Harry and Martin cooks it to a perfect medium rare with a mouthwatering layer of crackling, out of which he crafts small juicy boulettes and an excellent confit flanked by crunchy seasonal veg. The chef may enhance his repertory with lacto-fermented nuances and marinated vegetables. A truly delightful establis

la cantinetta

必比登€€Italian, Organic

A distinctly casual, bouncy vibe sets the scene in La cantinetta. Chef Matthias upholds his mother’s culinary legacy as he sculpts authentic Italian cucina that is not averse to innovating. Kick off the meal with perfectly al dente house-made orecchiette coated in a big-boned tomato sauce, underscored by capers, olive oil and a lemon crumble, all of which is in turn underpinned by creamy stracciatella. Indulgent, hearty, wholesome flavours with bags of character, all at sensible prices!

La Chapellerie

必比登€€Farm to table

Her grandparents were hatmakers (hence the name), but Sophie’s love was cooking, a passion she now shares with her son Thomas. In a tastefully refurbished brick townhouse, the focus is on enhancing local produce courtesy of familiar flavours and elegant plating. For example, if rabbit is on the menu, it may be in a stew, or rolled and stuffed with meat and prunes, or as mashed potatoes drizzled with a creamy, mustard-spiked rabbit gravy. Rich gutsy sauces are something of the house hallmark. This hatmakers is a splendid marriage of heritage, know-how and down-to-earth, family hospitality.

Enoteca

必比登€€Italian, Mediterranean Cuisine

You cannot fail but feel at home at the Enoteca. Foodies have been flocking here for over thirty years, lured by the warm buzzy vibe, friendly service and text-book perfect Italian cucina. Al dente farfalle with confit lemon-spiked tomato sauce, briny grey shrimp and steamed leeks will give you an idea of the heartwarming lineup you can expect. The set menu always offers a choice between fish or meat in line with the establishment’s generous ethos. In addition to forthright, down-to-earth flavours, Enoteca also boasts an intriguing wine cellar that just begs to be tasted!

Le Bistrot d'en Face

必比登€€Country cooking, Traditional Cuisine

A nostalgic friendly vibe and good food are the backbone of this inviting local version of a “bouchon lyonnais”. The traditional, extensive menu takes you back in time with dishes such as confit of duck and salardaise potatoes or boulets à la liégoise (meatballs) – among the best in town! Heartwarming, no-nonsense food, served generously and prepared with respect for time-honoured recipes. Spot on every time.

La Cuisine de Yannick

必比登€€Traditional Cuisine, Country cooking

Red and white checked tablecloths set the warm bistro scene, reinforced by a soundtrack starring the likes of Jacques Brel and Georges Brassens and, above all, the personality of charismatic, fun-loving Joelle in the front of house. It is the perfect spot to (re)discover the importance of home-made cooking and the sheer strength of traditional flavours. The regularly renewed menu stars a cast of classics ranging from artisanal foie gras terrine to carbonade of pork in a creamy Blackwell sauce, revealing know-how paired with a taste for simplicity. Bookings are recommended as this feel-good bis

l'Epicurien

必比登€€French

Sébastien Brela is a genuine foodie. His passion for fine ingredients is obvious from your first glance at the menu. Distinctive flavours play a central role, while indulgent sauces add a punchy edge. Unexpected associations and textures surprise and intrigue. Casserole of lovingly and slowly braised pork cheeks or a juicy fillet of poultry underscored by big-boned pimento peppers, curry and Mediterranean veggies: the chef’s secret resides in his talent for blending consummate technique with crisp flavours. The fixed-price and excellent lunchtime menus demonstrate that it is possible to be a g

Le Barathym

必比登€€Farm to table, Classic Cuisine

Barathym is synonymous with good food in a warm, laid-back vibe, whether on the terrace or in the updated rustic village cafe interior. The bistronomic lineup is the handiwork of Romain and Valentin, whose traditional seasonal recipes are pepped up with the odd modern note. How about a piece of fork-tender local pork wrapped in speck and served with a gutsy mustard sauce, potatoes in their jackets, a puree of celery and a creamy cheese sauce? On Mondays, there is a set four-course menu; on the other days of the week, you devise your own three-course menu or choose from the à la carte score. Co

K restaurant

必比登€€Home Cooking, Grills

The sprawling K chalet sports a wood-burning fire and wooden rafters, together with a waterside terrace that is bliss in fine weather. A crowd of regulars often meets up here to feast on the extensive à la carte lineup and the attractive set menu, depicted by heroically wholesome brasserie classics. Whether it be a big-boned game terrine or fork-tender juicy Scottish salmon served with choucroute and a butter sauce underscored by Riesling, gutsy, textbook Gallic flavours loom large on the menu – to the delight of our tastebuds.

Au gré des Saisons

必比登€€Modern Cuisine, Italian

Welcome to the achingly scenic village of Achet in Condroz, which is home to an excellent eatery, clad in characteristic Ardennes stone. Gregorio Clavello adds a subtle twist to his Italian roots, rustling up a flavoursome seasonal lineup with the odd eclectic twist. For example, he may serve red mullet cooked in its skin on a bruschetta, adding a frothy red beetroot espuma, a drizzle of basil and a reduction of balsamic vinegar. Authentic, heroic fare. The set menu is a best seller!

Cadre Culinaire

必比登€€Modern French

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

Basta!

必比登€€Italian, Modern French

The 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

Les Fines Gueules

必比登€€French Contemporary

This bright, airy restaurant, which is surrounded by the gently rolling hillsides of the Herve region, boasts a drop-dead view and comfortable guestrooms. The lair of an inventive chef, it offers a choice between an enticing set menu with choices and a simpler à la carte lineup. Each dish is beautifully crafted and combines spot-on technique with insightful pairings and an overriding goal to showcase generous flavours. Asian influences are a familiar feature of the menu and work wonderfully with the region’s cornucopia of ingredients, illustrated by a tataki of wild boar lacquered with a teriy

Arti'Choc

必比登€€Traditional Cuisine

Arti’Choc is vaguely reminiscent of a cosy German stube. The warm interior of this characteristic edifice and Katja’s cheerful personality set the friendly scene. Chef Daniel, a fan of fine produce, rolls out a wide range of French staples. Zeeland mussels in a creamy curry sauce with a quenelle stuffed with delicate white fish and chervil, or Ondenval trout à la meunière with almonds and apples and a crisp salad. Food that goes straight to the heart and warms the soul courtesy of rich wholesome flavours. The numerous jars of jam and home-made limoncello with Menton lemons available for purcha

L'Echappée Belle

必比登€€Farm to table, Modern Cuisine

This quintessential Bib Gourmand eatery is embodied by Grégory and Camille’s warm friendly welcome, enhanced by the lovely terrace overlooking the market garden. The couple has created strong ties with local producers, such as Ferme d’Artagnan and Ferme Fourchette, who have become part of the family. The chef crafts their excellent ingredients lavishly and creatively. Examples include medium rare, crispy skinned duck breast with a gutsy gravy, grilled fruity peach and a subtle vibrant tarragon-laced mojo sauce. From time to time, the chef organises highly popular theme events, like a Spanish w

Garde Manger

必比登€€Farm to table

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

Restaurant Coquo

必比登€€French, Seasonal Cuisine

Corentin Lonnoy, affectionately known as "Coco," has realised his childhood ambition by transforming his family abode into a delightful restaurant adorned with nostalgic photographs of Bierwart. Having honed his skills alongside Pierre Résimont, his genuine enthusiasm for high-quality ingredients shines through in his culinary creations. One standout dish features Anjou pigeon fillet complemented by intriguing accompaniments such as potato millefeuille, confit beetroot, blackberries, and a robust jus. The tempting set menu offers the perfect opportunity to savour this approachable yet refined

L'Auberge

必比登€€Classic Cuisine, French

Come for lunch beneath the vaults of Château Neercanne's old chapel – you cannot fail to be impressed by this charming historical setting that has been given a stylish makeover. The terrace affords spectacular views. The kitchen team serves up a repertoire of classic dishes, adding subtle modern accents and drawing inspiration from their own kitchen garden. House-smoked salmon accompanied by a generous potato salad with gherkins and capers, finished with an indulgent beurre blanc, perfectly captures the spirit here: comforting yet lavish. A gem worth discovering.

Michel

必比登€€Classic Cuisine

Time seems to have stopped at Michel’s from the warm classy interior to the traditional, no-frills food that hits the spot every time thanks to recipes that star local produce. One of the house signatures is duck foie gras, prepared in a terrine with Maitrank (a local beverage) and served with home-made brioche bread and marinated veggies for a welcome fresh note. The chef also has a penchant for lobster, to which he has devoted an entire menu. A friendly, festive vibe and the guarantee of generous helpings of good food.

La Broche

必比登€€Farm to table

This cosy restaurant has been a culinary landmark of Dinant since 1998. The secret of its success resides in the cheerful, heartfelt welcome of your hostess and the indulgent French culinary score of chef Éric Fieuw. Éric enjoys adding an Asian spin and unexpected notes to a classical lineup. For example, he might prepare fillets of seabass in a crumble with sweet mint in a daring but delicious association. This dish is further enhanced by rich, velvety mashed potato, leeks and a creamy fish sauce. Save room for pudding - the chef is a trained pastry cook! One last word of advice: the lunch me

Prix de Rome

必比登€€Contemporary, Modern French

As far as Maastricht foodies are concerned, all roads lead to Prix de Rome. Inside this impressive building just outside the city centre, a cosy interior awaits, in which exposed beams are seamlessly integrated into the modern design of the place. The view into the open kitchen at the back is a nice touch, and the terrace is a must on sunny days. Chef Wouter alternates between inventive, elaborately prepared creations and more ingredient-led dishes. For example, he pairs lobster with the exotic nuances of mango and a tom kha kai sauce, then he serves up medium-rare saddle of venison with a rob

🕐 We-Sa 18:00-23:00; Su 12:30-16:30,17:30-23:00; Mo,Tu off

Le Confessionnal

必比登€€French

Opposite Leffe Abbey, this nostalgic neighbourhood bolthole provides a showcase for the owner’s passion for flea markets. Red and white checked tablecloths, decorative soup tureens and silverware set the friendly scene. The traditional fare oozes with the charm of yesteryear and the regularly changing menu offers an array of hearty, traditional dishes, such as duck leg à la bourguignonne or roast shoulder of lamb with garlic confit. Hunger obliterating food free of fussy frills and a treasure trove of French wines at prices that make sense.

Comptoir de l'Eau Vive

必比登€€Belgian

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

Café Sjiek

必比登€€Traditional Cuisine, Classic French

Café Sjiek has been a second home to Maastricht's foodies since 1982. They come for the lively atmosphere, the gorgeous terrace and the chance to have a cosy chat with fellow diners sitting at the counter. The cuisine is distinctly French with a Limburg twist – reflected not just in the flavours but in the menu's playful nods to regional dialect. Think crab cocktail with avocado and jalapeño foam, a sumptuous vol-au-vent with cave-grown mushrooms, or crispy mille-feuille with crème pâtissière and raspberry: this cuisine is familiar, comforting and addictive. It doesn't get more indulgent than

Tabkeaw

必比登€thai

Tabkeaw is a perennial favourite that captivates diners of all ages. With its bamboo panelling, "pagoda" bar and traditional figurines, the entrance makes for an immersive experience. Plus, you get the lively atmosphere of the Wyck neighbourhood thrown in for free. The food is just as authentic as the decor: aromatic, delicately walking the line between sweet and sour, spicy but never overwhelmingly so – think beef strips with al dente vegetables, sticky rice and a delicate green curry and coconut sauce. A culinary adventure!

🕐 Mo,Tu,Th-Sa 17:00-22:30; We off; Su 17:00-21:30

Mona Lisa

必比登€€Italian, Modern Cuisine

Make no mistake, this modern eatery is light years from your run-of-the-mill Italian trattoria. The Mona Lisa is helmed by a couple of Sicilian parentage, who is proud of their first-rate produce and of lovingly and meticulously crafting old-fashioned recipes that uphold Italy’s impressive culinary legacy. The chef may sear a fine slab of pollock in a frying pan, flanking it with a creamy, rich potato mousseline and an intriguing combination of green and white asparagus, while a risotto ravioli unveils intense flavours and fascinating contrasts. You can trust your hostess to help you make your

Bistro

必比登€€Classic Cuisine

It's no wonder the charming restaurant in this spruce historical building is so popular: the food here is unpretentious and packed with flavour! The combination of a modern yet cosy interior and genuine, personable service overseen by the owner fosters a truly pleasant and welcoming atmosphere. The small terrace overlooking the church and market square is also lovely. At lunchtime there is a small a la carte option or a three-course meal deal and in the evening the ‘St Benedict’ gourmet menu.

Chez Chen Wépion

必比登€€Chinese

The River Meuse is the star of Chen’s establishment and the low-key dining room stretches out along its banks allowing each table an unhampered view. The Chen family then whisks you off to China, specifically to Zhejiang province. The extensive menu ranges from house-made dimsum to start to tender, juicy lacquered duck with crispy skin flanked by traditional pancakes that further enhance the dish’s underlying umami. A festival of indulgent flavours and generous helpings. A blue-chip establishment that offers splendid value for money.

Brasserie N4

必比登€€Modern French, Modern Cuisine

This friendly family brasserie is not far from the busy N4 highway, but as soon as you see the rolling Ardennes countryside, your peace of mind is restored. The interior is steeped in the charm and nostalgia of the inns of yesteryear. Chef Frédéric Bolis finds his inspiration in purebred French classics, to which he is not averse to adding a generous modern spin. Perfectly poached egg in velvety mushroom soup with wild mushrooms and gutsy Ardennes cured ham: the quintessence of fine country fare, as is the case of the meat cooked in a Josper charcoal oven and the punchy sauces. You have here a

CCnomie

必比登€€Country cooking, Farm to table

David Coisman adds his generous, committed signature to regional produce. The spotlight is on local, familiar ingredients, courtesy of flawless technique and savvy side dishes. In a restored barn of the family farm (1800), you will dig into a Bib Gourmand menu that is read out loud and which is deliciously sensibly priced, both at lunchtime and the evening. Vitello tonnato with tuna marinated in soy or lacquered pigeon with a crispy dumpling of thigh meat and an incredible blackcurrant-laced jus. Exuberant, authentic, spot-on cuisine. Prolong the experience and book a room in the hotel of the

L'Espièglerie

必比登€€Modern Cuisine, Creative

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.

Sophie & Nicolas

€€€fine_dining

Seasonal, sustainable and local depict the characterful establishment of Sophie Gigot and Nicolas Septon, which is as pared-back and natural as their cuisine. A seat on the terrace beneath the grapevine trellis is just the ticket for a leisurely meal. Chef Nicolas cooks with spontaneity and flair, changing the menu weekly based on fresh arrivals from local producers, to whom he pays tribute via a small card placed on each table. Is it broad bean season? In which case, they may be flanked by a rhubarb, scented geranium and goat’s milk sauce. Fresh Ondenval trout might be baked in golden, flaky

Wagyu

€€€Meats and Grills, Grills

Talented Wout Bru is at the helm of this chic BBQ restaurant in the heart of Durbuy. The stylish outer walls reveal a dark, inviting interior whose centrepieces are an imposing bar and a dry-ageing fridge. Unsurprisingly, prime beef, such as wagyu and other premium breeds, is the establishment’s raison d’être. Superlatively barbecued, the meat is served with knockout sauces and large portions of side dishes that each diner chooses themselves. There are a few fish courses on the menu, but this is really a place for meat eaters. First-class craftsmanship and lashings of respect for the produce.

La Bru'sserie

€€€World Cuisine, International

From Belgium to Asia, via Latin America with stopovers in Spain and Provence, Wout Bru will take your tastebuds on a whirlwind tour with his amazing tapas. We recommend one of the enticing menus if you don’t want to spend all evening dithering over your choice. You may start with the subtle roasted aromas of langoustine tail paired with a gutsy wakame sauce and a vivacious espuma of spicy lemon oil, before digging into one of Wout Bru’s emblematic house signatures. La Bru’sserie, which is the epitome of hip, is just the place for knockout distinctive dishes and a deliciously casual vibe. A tre

Didier Galet

€€€Modern Cuisine, Country cooking

Before you even sit down in this friendly joint done up in an inviting vein, you feel perfectly at home. Christine greets diners with a smile and chef Didier Galet waves a hi from the kitchen. Galet is a champion of his region and committed to working with local ingredients. From wood pigeon to fresh veggies, the chef sources everything locally, crafting each ingredient with infinite respect. His cooking draws on his classical training, jazzed up with expressive sauces. He is equally capable of rolling out a rich mushroom and truffle stock, a light frothy espuma of potatoes or a liberal gratin

L'Air de Rien

€€€Creative

A log-burning fire is the centrepiece of this stylishly converted 18C farmstead. In his splendid glass-fronted kitchen, chef Diffels can be seen barbecuing most of the main ingredients, which are largely locally sourced. These take centre stage in particularly creative dishes featuring rich sauces and complex flavours. Fermentation adds a vibrant twist. The chef has a gift for coaxing the best out of every ingredient. He celebrates the earthiness of celeriac, for instance, cooking it in a salt crust and combining it with Comté cheese and sherry. This chef has an artistic bent, and his dishes a

Linéa

€€€Italian Contemporary

Frederic Scavone made a name for himself at Le Pontecino in Liège, before setting up shop in this impressive edifice, flanked by a modern wing. His contemporary spin on Italian cooking does feature the occasional Gallic twang, but Mediterranean exuberance is probably its overriding characteristic. Rigatoni alla norma, homemade ravioli with fresh sausages and a personal interpretation of tiramisu… Flavour is the watchword of Linéa. Book a room and treat yourself to a truly relaxing weekend in style.

L'Auberge

€€French

The mix of leather, wood panelling, copper and glass gives L'Auberge the look and feel of an authentic brasserie. Located in Spa's bustling town centre, this restaurant has plenty of regulars, who come to savour traditional Belgian cuisine. The menu features hearty classics such as mussels in white wine (also available in half portions), veal kidneys à la liégeoise, crêpes mikado – the generous flavours will leave you feeling warm and satisfied. The guestrooms are worth a look if you're considering a longer stay.

L'Atelier Cuisine

€€Contemporary, Mediterranean Cuisine

As you set foot in this striking Art deco edifice reminiscent of the 1930s and make your way over a carpet of flowers, you will immediately feel at home. The new venue of L’Atelier Cuisine is a gem! Homemade fare and fresh produce are the name of the game. The patriotic line-up of French and Italian classics has no secrets for the chef who crafts knockout nosh, sprinkled with Mediterranean influences. A bite of the veal escalope alla Milanese will transport you straight to a sunny Northern Italy.

Cuisine & Nous

€€French Contemporary

Exclusive finishings endow this characterful edifice with elegance and the lush green garden is the ideal spot to bask in the establishment’s warm vibe. The inventive chef enjoys reworking textbook Gallic recipes, adding international influences as the inspiration takes him. Scallops are paired with different textures of endive, while a playful interpretation of vitello tonnato features several seafood versions. Deft craftsmanship and fascinating flavours are underscored by high-flying culinary expertise. Exemplary value for money!

Lafarques

€€€Classic Cuisine, Seasonal Cuisine

This historic country manor house, gleaming with classy elegance and set amidst unspoiled rolling countryside, will take your breath away. Now add exquisitely tasteful guestrooms and you have yourself an idyllic country retreat! The seasoned virtuoso chef allows the (preferably local) ingredients to shout their name, whilst seeking to generously and delicately enhance their traditional flavours. He may pair locally reared chicken with a sublime Albufeira sauce, a subtle duxelles of mushrooms, chunks of foie gras and shavings of truffle. Crispy skin and poached curly kale add a playful dimensio

La Fleur de Thym

€€€Creative French, Modern Cuisine

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.

La Gloriette

€€Modern French, Seasonal Cuisine

Overflowing in charm, this townhouse appointed in a contemporary vein sports an idyllic terrace overlooking the kitchen garden of chef Olivier Bauche. The chef works with sincere affection and a warm heart and doesn’t hesitate to try out new ideas, sometimes surprising us with amusing combinations of sweet and sour flavours or, for example, with a spicy lovage ice cream that he serves with a saddle of medium rare lamb. In season, he frequently has game from Ardennes on the menu. Dive into the wine list safe in the knowledge that La Gloriette Hotel, just opposite, can put you up for the night i

OM Restaurant

€€€€Creative

Take a seat in Olivier Massart’s elegant abode and be prepared to sample his poetic universe. The chef’s vibrant score seeks to nurture our inner peace and well-being as he encourages us to enjoy deftly crafted and inspired fine food. His creativity finds an outlet in a succulent set menu, of which there is also a vegetarian version. He hits just the right balance between spicy hamachi, radishes marinated in red wine, lemon zest, mandarin-spiked dressing and sesame oil. This seasoned chef pursues his goals relentlessly – to our delight.

Bonheur Simple

€€Thai, Asian

It is the little things that make us happy. Such as an attractive table setting in a contemporary restaurant, a peaceful atmosphere, and authentic Thai flavours in the creative cooking. Simplicity really is good.

L'O de Source

€€Farm to table

Up until 1969, passenger trains stopped in this former station, as the old railway line visible in the well-tended garden bears witness. Today this authentic abode is home to a pleasant restaurant, where you will be pampered by Karine and Xavier. She seamlessly supervises the service, while he pays a culinary tribute to the Liège region and the seasons. An example: leeks from a local market gardener or venison from the Ardennes forests are cooked to perfection and flanked by intense sauces and playful sides in a score that is the epitome of vibrant. Just the ticket if you feel in need of a spo

Du Moulin

€€french

The wood-burning fire in the cosy sitting room is the epitome of an Ardennes inn. This nostalgic charm is enhanced by the classical cooking of Jean Goire, who brooks no concessions. He pays tribute to his region, working closely with carefully selected suppliers. His culinary expertise unveils a deep-rooted respect and steadfast commitment to flavours that are gutsy, rustic and traditional to the core.

Table Rase

€€€Modern French

At Table Rase, chef Ludovic focuses on allowing the ingredient to shout its name, simply and emphatically! His flavoursome set menu with options keeps pace with the seasons as it highlights regional produce. Examples: tartare of langoustine with asparagus and a kombu-laced sabayon or fork-tender ribeye steak with morels and a knockout jus. The décor is cosy and colourful and the vibe is casual and cheerful. Bargain prices further add to the establishment’s appeal. Don’t miss the house signature – tiramichoux (tiramisu cream puffs).

La Croustade

€€Classic Cuisine

Lovingly tended flowerbeds, a delightful cottage garden and goldfish in the pond - dining on the terrace of this exquisite country house is heavenly in fine weather. Every month, chef Thierry composes a new menu that demonstrates his classical training and know-how. He freely delves into the cottage garden to enhance dishes such as mint-crusted rack of lamb and pan-fried foie gras.

Chez Flo

€€Modern French

In this snug neighbourhood hangout, Florence Porignon cleverly blends generosity with delicacy. She may pair grilled veal, cooked rare, with a flavoursome spring roll or a gutsy veal stew, simmered patiently and lovingly with velvety, melt-in-the-mouth Reblochon mashed potato and a delicate scattering of capers and olives for a Mediterranean kick. This chef goes straight to the essentials and underscores the legible flavours with her subtle, delicate hallmark. The sauces are out of this world! Even better, the set menu with choices is proof that first-class cuisine need not break the bank!

Riva

€€€French, Belgian

Bathed in natural light, this striking minimalist edifice boasts both a holiday vibe and a luxurious designer edge. All of which is further enhanced by the drop-dead view over the Meuse from the idyllically placed terrace. Live lobster, which can be seen in tanks as you enter, is prepared different ways ranging from a familiar pasta dish to a Thai-inspired recipe. Brasserie classics such as filet américain with fries and vol-au-vent are reworked to suit a contemporary palate without losing their original DNA. Riva upholds the best of brasserie traditions and all its trappings!

Al Piccolo Mondo

€€Italian

Chef Jonathan and wine waiter Rino have added a classy touch to their dad’s pizzeria and the result is both upbeat and appealing. Immaculately selected Italian wines are perfectly paired with flavoursome food, revealing a fine balance between intense and subtle flavours. The à la carte menu reveals the chef’s knack with traditional dishes such as vitello tonnato, while the set menu is more modern in inspiration.

Caudalie

€€€French Contemporary

Caudalie, a pared-back fine dining establishment, is perfectly at home in the hip Le Carré neighbourhood of Liège. Chef Simon and Manon, in charge of the front-of-house, share a passion for outstanding ingredients and wine. His technical virtuosity and attention to detail shine through as much in the craftsmanship as in the plating. For example, he might add a characterful Thai stock, sesame oil and a combination of onion and mushroom textures to flawlessly fresh rainbow trout. We recommend the monthly changing menu that hits the spot every time, to the delight of its many regulars.

Sébastian

€€€Farm to table, Creative French

Sébastian Cassart is forging his own path. He works alone in his open kitchen, sometimes even serving the food himself as he embarks you on a culinary adventure. The untreated interior is emblematic of the upfront values of this buzzy neighbourhood venue. The chef crafts intuitive dishes that bear witness to his passion for outstanding, local whenever possible, ingredients. A few examples: gyoza of Basque black pudding coated in a frothy Maltaise sauce or breast of juicy rabbit in a crunchy bacon crust, paired with a pig’s trotter fritter and a heroically rich gravy… Wholehearted, whimsical cu

Au Moriane

€€€Creative, Modern French

This 1693 edifice adds a contemporary touch to the historic character of En Neuvice lane by way of bare stone walls and modern comfort. The exquisitely presented food is the handiwork of gifted chef Sébastien, who demonstrates his international eclecticism, delving freely into the establishment’s cottage garden for his fruit and veggies. The accent is on tradition first and foremost. For example, pork belly takes centre stage in iconic onion soup or an Asian-inspired recipe. The set menu changes frequently and is fully in tune with his fine dining vision.

L'inizio

€€Italian

Old family photos adorn the walls of Fabian Dichiara's sleek establishment, near the centre of Herve. The open kitchen is the focal point in the cosy dining space. The chef here combines familiar Italian flavours in his own special way, ensuring you leave satisfied. Whether you opt for the al dente calamarata pasta with wild mushrooms and bacon, or the stuffed tomato with its juicy meat and bold tomato sauce, this cuisine is sure to warm the cockles of your heart. Only a set menu is served at lunchtime; in the evening you can order à la carte.

Pip-Margraff

€€Classic Cuisine

This family - run hotel restaurant has been open for business since 1876. The customers come for its essentially classical menu. The chef keeps pace with the seasons and game is one of the house specialties. The rooms are flawlessly kept, as is the well - being centre.

Un temps pour Soi

€€Farm to table

The 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

Delys

€€€Country cooking, Modern Cuisine

Delys is a haven of design depicted by a chic black colour scheme. Intimacy and mystery set the stage, while floor-to-ceiling windows seem to invite the countryside indoors. Be it for a quick lunch or a more leisurely dinner, chef Doucet’s modern approach always hits the spot. He avows a weakness for crisp, legible, contrasting flavours. For example, he may add an exuberant edge to lightly poached Atlantic cod courtesy of lemon zest and a subtly smoky mushroom stock. Doucet leaves his heroic, distinctive stamp on each dish thanks to sensitive nuances.

SENSA

€€€International, Belgian

Sensa unveils a warm, natural vibe, which is enhanced by large picture windows overlooking the glorious countryside. The terrace is taken by storm come sunny weather. The elegant restaurant of the luxury Anatura hotel will take your tastebuds on a whirlwind tour from east to west. You may start with steamed gyoza stuffed with langoustine, leeks and just a hint of lemongrass, while a kimchi sauce with grilled sesame seeds adds umami. How about a vol-au-vent for a main, or a juicy hanger steak expertly grilled on a parilla and paired with a pepper sauce laced in vintage whisky? Thrilling and bea

L'Incontournable

€€French Contemporary

This restaurant is a ‘must’ for any foodie who finds themselves in Rochefort. The elegant family restaurant of chef Stéphane (dad), Magali and Loïk (mother and son in the front of house) pampers its guests in a contemporary Ardennes setting, flanked by an eye-catching wine cellar. The restaurant’s wholehearted personality and Gallic slant are expressed in artistic plating and a passion for local produce, whose suppliers are listed on the menu. An example: an île flottante with a vibrant kiwi jus, finely diced mango and a Pina colada ice cream to die for! The most challenging test will be makin

POLLEN

€€€Modern French

Surrounded 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.

Bütgenbacher Hof

€€€Modern French

The second generation has further enhanced the already well-known reputation of this family-run establishment. Diners are welcomed like old friends into a chalet-like interior that provides the perfect foil for a classical lineup with a regional twist packed in generosity, as the chef adds a highly personal spin to all-time family favourites. Examples include an upside-down tart of sweet red onions with a sorbet of red cabbage and cream cheese and chives. The varied à la carte score and set menu that changes daily leave diners spoiled for choice. Go there your eyes closed – possibly booking a

Antoine

€€€Modern Cuisine, French Contemporary

Lisa’s old family home has lost none of its welcoming allure. Today it is a magnificent restaurant, where Lisa has curated an excellent, mainly German, wine list. Chef Mirko concocts elegant dishes whose distinctive flavours are revved up with a bold individual touch, all of which founded on modern techniques. Examples include a subtly sweet carpaccio of strawberries paired with a bergamot granita and a yoghurt ice cream. The menu keeps pace with the seasons with a view to using the best of the moment, but you can always be certain to taste a festival of flavour.

Auberge du Château de Leignon par Isabelle Arpin

€€Farm to table

Today, the neo-Gothic Château de Leignon is home to a variety of businesses, including a brewery and, of course, this charming restaurant run by Isabelle Arpin, whose market-fresh cuisine showcases ingredients from local producers. Look forward to playful dishes that draw inspiration from all over the world – for example, she pairs brill with barley infused with coffee, artichoke, a creamy fish sauce and a sabayon with aged rum. Be sure to sample the creations of the local brewery, whose beers frequently find their way into the desserts.

RectoVerso

€€French Contemporary, Seasonal Cuisine

Robin Van Habost and Thomas Serbeniuk are fanatical about pedigree Gallic cuisine. They invariably wave a cheerful greeting to diners from the open-plan kitchen of their contemporary establishment. First class produce, such as local game and mushrooms, is crafted into comfortingly familiar dishes rich in enticing aromas, to which the youthful chefs add a distinctive, personal and sometimes surprising touch. Feelgood French fare by fervent foodies.

Couleur Rouge

€€Fusion, Asian Influences

This eatery gives European ingredients a subtle Asian twist. For example, smoked duck breast with a maki of vegetables and a tangy, orange-laced dressing, or marinated oriental-style pork brochette with marinated veggies. This quirky fusion approach sets the tone of the entire menu, endowing each dish with elegance and structure. The bright décor, the lush, peaceful interior garden and the delightful terrace, which will almost make you forget you are in the heart of Eupen, further enhance the overall serenity that pervades the establishment!

L'adresse

€€€Modern Cuisine

This trendy, stylish establishment is now the lair of chef Julien Malaisse who has added a wealth of nuances and high-flying precision to the culinary lineup. A single set menu guarantees maximum freshness, as the deftly crafted dishes illustrate. The chef uses honest, hearty ingredients which he aims to subtly enhance. Marinated salmon trout is quickly grilled, before he adds a zest of lemon, pairing it with kiwi sorbet, fresh fennel and a subtle aniseed-flavoured creamy sauce. Vibrant, punchy cuisine courtesy of deft, delicate craftsmanship.

Vorace

€€French, Creative

Noé Pellet has opened his restaurant in the family home, thus preserving a casual vibe and a warm vintage ambience. The menu embodies this food lover’s devotion to the ingredient and avoidance of unnecessary frills. Each dish is emblematic of both how much he loves his work and his creative streak at the service of indulgent flavours. He fries the cèpes in butter, serving them with a vin jaune glazed cream of mushrooms, garlic cream, fried parsley, dried ham, enoki mushrooms and quail eggs. You can trust the wine tips of Elisa who clearly has a weakness for organic vintages and never misses an

Vanille

€€€Farm to table, Seasonal Cuisine

The Crousens are writing a new chapter in the story of this beloved culinary landmark. The period tiled floor and elegant decor are still as charming as ever. With her radiant smile and attentive service, hostess Veronique sets the tone, and chef Jules demonstrates a seamless fusion of classical cooking and influences from around the globe in his set menus. Using a savory foam of asparagus, bumbu and tom kha kai in an original take on asperges à la flamande, the chef brings liveliness to langoustine and pork belly in cuisine that is both refined and inspired. No wonder Vanille is a favourite w

🕐 Mo, Th-Su 18:00-22:00; Su 12:00-15:00

Le Petit Axhe

€€€Farm to table

A journey through the lovely Liège countryside, the owner’s delightful welcome and chef Claes’ scrumptious dishes: get ready to treat yourself from start to finish, safe in the knowledge you are in the hands of an experienced and accomplished chef. You may taste a flawlessly fresh fillet of whiting flanked by an elegant beurre blanc. No compromise on quality is ever tolerated, all the better because the prices make sense.

Bistro Gourmand

€€Creative French

Behind the characteristic stone façade of the Wave Distillery, this bistro more than embodies its name (gourmand)! Matthieu Chalmagne adds a new spin to pedigree Gallic classics in a high-flying bistronomic vein and imbues a certain delicacy to his dishes, without losing sight of their hunger-satisfying goal. His personal take on a family favourite, veal stew, is a case in point: fluffy rice with carrots and celery, on top of which are placed two slices of Melba toast which are, in turn, smothered in melt-in-the-mouth, fork-tender veal stew, while a dollop of Madras curry-spiked creamy gravy a

Maes, Cuisine du Terroir

€€€Seasonal Cuisine, Cuisine from the Marches

Fifty kilometres upstream and downstream along the Meuse River is the area where this terroir cuisine sources its ingredients. This is an ode to Limburg products that are given every opportunity to shine. Whether the chefs are giving langoustines a boost with a “Limburg” bouillabaisse or accompanying local lamb with oriental seasonings such as a pastilla of lamb neck with spices, you can expect refined dishes with lively and cosmopolitan nuances that accentuate the local richness. The beautiful surroundings also shine on the wonderful terrace, where you can look out over the wooded surrounding

Hēdonē

€€€Modern French

Chef Davine grabs your attention right from the start with her open kitchen positioned bang in the heart of this cosy restaurant, stylishly decked in works of art. Meticulous Davine works with an equally spot on partner, Nicholas, in the front of house. The set menu (whose dishes are also available à la carte) is founded on premium produce and suave international twists. An example of her elegant, confident cooking: she jazzes up lobster by lacquering it with a boiled bisque paired with Timut pepper and a combava zest. Named after the goddess of pleasure and sensuality, Hēdonē bears the hallma

Le D'Arville

€€€Modern Cuisine

This inviting redbrick, 19C farmhouse features a clever mixture of rustic and modern, while its terrace, furnished with wooden tables, commands a fine view of the countryside. The creative cuisine is depicted by regional recipes and a large proportion of house - made preparations. The Barabas guest rooms offer modern comforts.

Pluriel

€€French Contemporary, Creative French

A slightly smoky aroma tickles your nostrils as soon as you reach the carpark of this former farmstead, which tastefully sports untreated materials to create a warm vibe. Loélia Gachadoat and Vadim Poncelet, steadfast champions of barbecue cooking, demonstrate their combined talents, mingling rustic flavours with a creative festival of occasionally surprising nuances. The symbiosis between these two chefs signs the characterful cuisine.

Atelier de Bossimé

€€€Organic, Modern French

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.

Le Moulin de Daverdisse

€€Modern Cuisine, Classic Cuisine

This former watermill is just the ticket to experience the beauty of the Ardennes countryside, starting with the view of the burbling river and garden. The characterful family-run inn, steeped in warm, friendly hospitality, is currently helmed by the son, who continues to uphold culinary traditions that have been going strong for several decades. For example, you may taste fillet of venison is paired with blackcurrant sauce and winter veggies or a refreshing dish of scallops flanked by a tangy dressing. The culinary score is entirely presented in set menus and the chef also reveals a weakness

Danyel

€€€French, Modern French

Danyel van den Bongard is a veteran of the Maastricht food scene. In his cosy, ever-inviting restaurant, he demonstrates his expertise in classic dishes with every service. He serves duck fillet with a robust sage-infused jus made from the bird itself. His playful side also comes through, for example in his creative take on vitello tonnato, which features tender octopus and a red pepper sorbet. The indulgent nature of this cuisine is reflected in the house specialities with foie gras and veal sweetbreads. Your jovial hostess, Mariska, will be happy to talk you through the dishes.