苏瓦涅森林
forest southeast of Brussels, Belgium
附近景点与去处
餐饮
Màloma
Màloma is the culinary offshoot of Foster, an ethical and sustainable ecosystem of artisans, farmers and entrepreneurs, all of whom have the deepest respect for the environment. Georges Athanassopoulos’ bright, elegantly appointed restaurant shines the spotlight on the ingredient, primarily vegetables and fruit, with the odd piece of fish or meat from time to time. The ingredient is allowed to shout its name, courtesy of the chef’s craftsmanship, which can be complex but always aims to showcase the ingredient’s individual flavours. For example, he may stuff pumpkin flower with a subtle poultry
官网La Ligne Rouge
This stylish contemporary eatery depicted by crisp clean lines is the epitome of tranquil. On the edge of Soignes Forest, get ready to be pampered by a friendly waiting team. Guillaume Desart himself describes his style as “nouvelle classical cuisine”. Indeed, his passion for top-drawer ingredients and his flair for sauces are indicative of a desire to uphold tradition, albeit scattered with playful notes, such as crispy calf sweetbread flanked by a velvety béarnaise with nasturtium-flavoured vinegar.
官网Mamy Louise
This elegant edifice, built out of wood, glass and steel, is home to a brasserie, a cocktail bar with a terrace, lounges and meeting rooms. The equally varied menu ranges from shrimp fritters and sole meunière to veal kidneys and ossobuco in a lineup of Franco-Belgian inspiration, dotted with a few Italian classics, all of which is underscored by a love of cooking and generous helpings. There is something for everyone at Mamy Louise.
官网L'Amandier
L'Amandier is a family business that is going from strength to strength. Martin Volkaerts took over the establishment a few years ago, before moving it to this characterful edifice, which sports a modern interior. It even boasts two guestrooms for overnight stays. Creativity dictates Volkaerts’ culinary skill, which is depicted by made to order cooking and exquisite sauces. His interest in exotic flavours adds depth and intensity to his score and he enjoys letting the produce from his cottage garden inspire his recipes as he creates a fine balance between spicy and acidic notes. Stéphanie and
官网Le Pain Quotidien
面包烘焙
🕐 Mo-Fr 08:00-17:00; Sa-Su 08:00-18:00
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