城市餐厅榜单

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3 家上榜餐厅 — 汇总米其林、必比登、黑珍珠、必吃榜、World's 50 Best 等权威榜单。榜单为品质参考,不影响排序,不在站内结账。

米其林星级 1

Au Gré du Vent

★ Michelin€€€Farm to table

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

TripAdvisor 评论样本 · 4.7/5 · 100 条

Binche的Au Gré du Vent以农场到餐桌理念著称，整体评分较高。多数评论盛赞其精致氛围、专业服务及创新菜品，特别是五道式菜单和搭配饮品令人印象深刻。然而，部分反馈指出存在上菜节奏不均、服务员倾听不足或酒单讲解缺乏互动等问题。少数食客认为菜肴元素过多掩盖了食材本味，或调味过咸，亦有对无酒精饮品选择的不满。总体而言，这是一家环境优雅但体验偶有波动的餐厅，建议提前预订。

适合追求精致用餐环境和创新料理、能接受偶尔服务波动的食客，建议提前预订。

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其他榜单推荐 2

Céma Passion

€€€Modern French

Pauline’s infectious enthusiasm in the front of house and Cedric’s charismatic personality in the kitchen set the scene in this quintessentially laid-back establishment that pulls out all the stops to pamper youguests. You can expect premium produce (like black truffle brought back from France by Pauline’s brother-in-law) and the chef’s fascinating modern spin on Gallic recipes. Examples: truffles with steamed scallops, white wax beans with braised ham and a knockout beef consommé. Sincerity, generosity and commitment are the watchwords of Céma Passion.

TripAdvisor 评论样本 · 4.7/5 · 80 条

Céma Passion位于拉卢维耶尔，提供现代法式料理。食客普遍称赞其菜品质量、创意呈现及主厨才华，尤其是海鲜和开胃菜备受好评。服务整体专业热情，但部分反馈指出上菜节奏偶有迟缓，且需主动要求续杯酒水。环境方面，花园露台安静宜人，但部分顾客认为桌布缺失略显简陋。尽管有少数关于肉类口感的批评，整体体验仍被形容为难忘且值得推荐。

适合追求精致现代法式料理且能包容轻微服务瑕疵的食客。

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Le Délice du Jour

€€€Seasonal Cuisine, Modern Cuisine

Fabrizzio Chirico, who needs no introduction in Wallonia, is back on the gastro scene. He has set up shop in this elegant villa adorned with tasteful decor in warm tones. The chef's passion for working with top-quality, local ingredients is evident in every dish, and the sauces are particularly impressive. Classically trained, he is nonetheless keen to embrace new techniques and likes to play with zingy and smoky flavours, as well as juxtaposing textures. Think raw scallop taken to the next level with a lacto-fermented sauce or black tea enriched with the scallop's coral. One thing is for sure

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