Quiévrain 最佳餐厅

d'Eugénie à Emilie

★★ Michelin€€€€Classic French, Traditional Cuisine

Éric Fernez inherited his love of cooking from his grand-mother, Eugénie, and he has passed on this passion to his daughter, Émilie. Premium produce, generous classical fare and the added dimension that wine can bring to a dish are the bedrock of this family’s values. Éric, a past master of old school cooking, crafts nostalgic food that reads like a culinary encyclopaedia. You can expect to sample traditional produce, like pigeon, pig’s trotters and sole (à la Fernand Point, no less!), courtesy of almost-forgotten recipes. The sauces are in a class of their own, illustrated by a consommé of be

Rozó

★★ Michelin€€€€fine_dining

Chef Diego Delbecq and his pastry chef partner Camille Pailleau have channelled all of their energy and talent into this former printing works, turning it into a loft-style restaurant, with tables set out beneath the vast glass roof and its metal beams. Lovely hardwood floors, light-coloured walls and large kitchens separated by glass panes from the elegant dining area, which has a mezzanine on which hors-d'oeuvres are served with the aperitif during the evening service. The chef cooks up creative, inspired and delicate cuisine that shows a penchant for sauces, tangy and bitter notes, condimen

Sir Kwinten

★★ Michelin€€€€Modern Cuisine, French

Wine is central to Sir Kwinten, as you cannot fail but notice as soon as you cross the threshold of this imposing mansion. Flacons of wine are showcased in a display case, while Gueuze beer bottles escort you on your way to the restroom. Yannick Dehandschutter is a high-flying sommelier, who gets as much pleasure out of suggesting local beers and wine from the Dappeersveld estate as the production of a few daring winegrowers and even sakes. Now make your way upstairs to the elegant dining room, where wine also takes centre stage, thanks to food-wine matches made in heaven courtesy of a classic

Hof van Cleve - Floris Van Der Veken

★★ Michelin€€€€Creative

Floris Van Der Veken is following in the footsteps of his mentor, Peter Goossens. He has taken over this elegant welcoming farmstead and culinary landmark, whose codes he continues to uphold. As attentive as ever, Serge Sierens seamlessly supervises the front of house. A quick glance at the menus reveals the importance given to the ingredient. Corrèze lamb rules supreme in raviolis or in a medium rare saddle of lamb coated in a powerful meaty jus. This last-minute approach to dining demands painstaking attention, phenomenal knowhow and a scattering of international notes. The kitchen team atta

Castor

★★ Michelin€€€€Modern French

Purity is the name of the game at Castor. The elegant yet brutalist-looking cube on Kortrijkseweg is home to a modern interior of wood, glass and concrete. Stefanie sets the tone of the restaurant’s classy front-of-house style, while Maarten Bouckaert surprises the diner right from the appetisers. From the ingredients and the sauces to the savvy blend of exotic flavours, the chef unveils his talent at every step. Stints with culinary virtuosos of the likes of Peter Goossens enabled him to hone his skills, which he now deploys with tact and sensitivity. Examples: pork cheeks braised in Rodenbac

Le Camélia

★ Michelin€€Modern Cuisine

In this 19C château built in the brick and white stone that is typical in northern France, the spruce and welcoming decor charms with its blend of old and new: first, a cosy bar that leads on to a dining room flooded with light from the windows on two sides, and giving onto a wooded park. The à la carte menu features carefully selected ingredients and precise, flavourful cuisine, cooked to perfection. A whole lobster, shelled and roasted, is served pearly white in the middle: the tail firm and flavourful, the claws tender, with crunchy or melt-in-the-mouth vegetables, a fragrant sauce with her

Vicomté

★ Michelin€€€Modern French

Vicomté begins to weave its magical date-night romanticism right from the first glimpse of the Arrondeau estate and castle, whose wrought-iron conservatory, elegant ornamentation and enchanting water feature bring to mind an Impressionist painting…. Quentin Gallopyn further enhances this appealing portrait with a culinary ode to premium produce.In addition to knife-edged precision, Gallopyn expresses a fondness for rich, fruity flavours and his distinctive cuisine is often strewn with bold touches. Examples include medium rare melt-in-the-mouth fillet of lamb paired with pumpkin and bitter bla

Les Gourmands

★ Michelin€€€Classic Cuisine

Les Gourmands is run by foodies for foodies. The charming authentic interior is ideally suited to the classical fare of Didier Bernard, assisted by Lydia Glacé, who is in charge of the decadent desserts. The gifted duo, who were awarded their first Michelin star in 1996, are committed body and soul to celebrating premium produce. You may taste Burgaud duck, respectfully and delicately cooked to medium rare, flanked by a spicy duck gravy that is divinely paired with orange marmalade or a big-boned duck shepherd’s pie oozing with buttery flavours. Les Gourmands excels in the art of adding a cont

l'Impératif d'Éole

★ Michelin€€€French Contemporary

While the impressive Chant d’Éole wine estate is particularly famous for its excellent sparkling wines, it offers much more than that. Namely a luxurious rooftop restaurant, where an ornamental gold-leafed tree and a glazed wine cellar immediately catch the eye. On your way into the restaurant, you will see the estate’s wines maturing in barrels. The wine list, which stars a few Belgian vintages, is perfectly paired with Benjamin Laborie’s cuisine. Laborie takes a fresh, new look at pedigree French recipes, founded on just a few ingredients that he savvily melds together. Flawlessly fresh fill

Le Vieux Château

★ Michelin€€€Modern Cuisine

You will be conquered by Le Vieux Château and its drop-dead surroundings before you have even taken a seat. Once over the moat bridge and past the huge oak door, it is impossible not to fall in love with the interior which intelligently and tastefully marries authentic period details such as timber ceilings with a light, contemporary vibe, while the glazed extension commands unfettered views over the garden and countryside. Once you are comfortably seated, you can bask in the slick service and infinite creativity of chef Tanguy De Turck. The chef refuses to limit himself to a single style. The

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

L'Envie

★ Michelin€€€€Modern French

Take a seat in this classy establishment to sample the creative fare of an experienced chef. Inès will bowl you over with her impressive “Bible” of wines (mainly French with a preference for Corsica and Jura), and a fantastic selection of champagnes. The beverages are intelligently paired with David Grosdent’s innovative score. An uncompromising fan of exceptional produce, such as scallops from Dieppe or venison from the Ardennes, he deploys his culinary craft in an impressive display of classicism combined with modern, even playful touches. The chef frequently prepares the same ingredient in

Harmonie

★ Michelin€€€Creative, Modern Cuisine

Mathieu Boutroy, a long-time protégé of Marc Meurin prior to his six-year stint as chef at the Restaurant du Cerisier in Lille, has now opened his own restaurant in a bright space done out in a pared-back and elegant contemporary style. The refined decor is aligned with his modern and creative cuisine, which is served in the form of set menus (without options). His ambitious cooking has bags of personality, eg crab paired with carrots and enhanced with a velvety coriander sauce: on point! This is the new not-to-be-missed eatery in the greater Lille area.

Arborescence

★ Michelin€€€€fine_dining

Established in an early-20C textile factory on an entirely rehabilitated industrial wasteland, chef Félix Robert and his wife Nidta, after working for Alexandre Gauthier at La Grenouillère in Tokyo and then at Troisgros, now give free rein to their talents in a stripped-back, stylish interior. The chef's creative and personal repertory is dominated by seafood and vegetables and liberally scattered with nods to Japan and Asia – green curry, ponzu, shiso and saké are unveiled in set menus. One example is semi-cooked lobster with bisque-flavoured crackers paired with citrus fruit and Vietnamese c

🕐 We 19:00-20:30; Th-Su 12:00-13:30,19:00-20:30

Ginko

★ Michelin€€€fine_dining

Near the Grand’Place, this unobtrusive eatery with a glazed facade is the brainchild of two pals, both of whom boast virtuoso CVs: Valentina Giacobbe was born in Italy and grew up in Asia, graduated in political science before she turned to cooking, training at Gaya with Pierre Gagnaire before working at Rozo and then at SOlange; and Julien Ingaud-Jaubert, who trained as a pastry chef and who has also worked in top establishments (Pierre Gagnaire, Meurin, La Laiterie). Their trendy venue is the picture of a sleek contemporary bistro complete with a red-brick wall, a tribute to Lille. Valentina

🕐 Tu-We 19:30-21:30; Th-Sa 12:15-14:00,19:30-21:30

Le Restaurant du Cerisier

★ Michelin€€€€Creative

On the first floor of a striking, ultra-contemporary building in the heart of Lille, the painstaking work of Guillaume Barengo and his on-the-ball team can be admired in the open kitchen. The chef with a star-studded CV crafts a single set menu that shines the spotlight on cherry-picked seasonal ingredients. A few examples: red mullet, millefeuille of Jerusalem artichoke and pear, walnuts and beer; venison steak, cooked rare for maximum tenderness and aroma, flanked by lardo di Colonnata, butternut squash, quince and chestnut purées, all of which coated in a gutsy peppery sauce. Virtuoso techn

Pureté

★ Michelin€€€fine_dining

In the heart of historic Lille, Gérald Guille plies his trade in an attractive long narrow dining room with an open kitchen. "Pure" materials (earthenware, concrete, wood, leather) create a focused, tranquil atmosphere, mirroring the style of the chef, who delivers, in his own words, "creative, uninhibited food" that is rich in personality and flavour. He slaloms between invention and classicism over the course of subtly balanced tasting menus: trout, beetroot, bloody orange and sage; scallops, leeks, mimolette and limequat; fingered citron, honey and saffron…

🕐 Tu 19:30-21:15; We-Fr 12:15-13:15,19:30-21:15; Sa 12:15-13:00,19:30-21:15

Bistro Racine

★ Michelin€€€Modern Cuisine

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

De Bakermat

★ Michelin€€€€Modern French

Leave busy Leopoldlaan behind you, venture over the threshold of this spruce white villa and bask in the charming welcome of Barbara and chef Kevin. The couple is proud of their stylish establishment, appointed in a more modern vein to the rear and which sports an eye-catching glazed wine cellar. Over the years, De Bakermat has become a firm fixture of Ninove’s culinary scene. The secret to good food resides in the quality of the ingredients, which isn’t as simple as it sounds. Chef Kevin not only sources top-drawer produce, like turbot, truffles and premium breeds of meat, such as Holstein, h

Vol-Ver

★ Michelin€€€Modern Cuisine, French Contemporary

Vol-Ver is the epitome of Flemish charm, hospitality and good taste as the handsome brick walls and warm welcome from Sharon and chef Sébastien Verveken bear witness. The set and à la carte menus may seem low profile, but right from the first bite, you will taste the chef’s wholehearted approach to cooking. Don’t go expecting fussy frills, however, as chef Verveken is more interested in subtlety and in harnessing his skill to showcasing familiar flavours, albeit with nods to Asia. For example, he may serve mussels as a starter in the form of a vibrant ceviche, before going on to pair them with

Rebelle

★ Michelin€€€Modern Cuisine, Creative French

Behind the unassuming façade of Rebelle, you will discover a warm, minimalist interior decked in salmon and terracotta colours. Fuss-free and casual, Rebelle aims to serve excellent nosh in an easy-going vibe. The man behind the creative score, Martijn Defauw, rustles up fascinating food and knock-out seasonings, often with an oriental twist, that come up trumps every time. He has a knack for sourcing the best produce, such as flawlessly fresh North Sea fish or locally grown tender young hop shoots. His close ties with his producers are a source of inspiration, as are his travels. For example,

Benoit en Bernard Dewitte

★ Michelin€€€€Modern French

Tranquillity is the watchword of Benoit and Bernard Dewitte. The relaxed zen vibe of their villa sports a fun blend of trendy rustic and soothing pastel tones while a delicious summer holiday buzz sets the scene in the exquisite garden. This fantastic setting provides the perfect foil for chef Benoit’s pared-back culinary style as he effortlessly deploys the light touch that has become his signature. He frequently calls upon veggies and spices to create harmonies of fascinating delicacy. Nothing leaves the kitchen that hasn’t been endlessly pondered and puzzled over. For example, he may pair j

Maison Marit

★ Michelin€€€Classic French

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

Philippe Meyers

★ Michelin€€€Modern French

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

Le Faitout

必比登€€Traditional Cuisine, French

Emilie Fernez’ modern brasserie, Le Faitout, is a hit with the locals as the permanently buzzy vibe that reigns inside illustrates. It does indeed tick all the boxes including an à la carte score of family favourites and more modern creations. Examples include home-made foie gras terrine and shrimp fritters or warm prawn and feta salad jazzed up with oriental spices. Everything is prepared to order from the silky bearnaise sauce that flanks melt-in-the-mouth red meat to the sabayon that rounds off your meal in style. Authenticity and generosity meet knockout flavours.

La Marelle Café

必比登€€Traditional Cuisine, Farm to table

Over 500 beers, an enticing menu and bargain prices: fans of old school cooking flock to this bustling bolthole in droves. Your first job on arriving will be to scan the establishment’s newspaper to get a proper feel for the place. Rather than fussy frills, you can expect hearty grub oozing in nostalgia: fritters stuffed in vol-au-vent; herring rollmops with house-made French fries; Belgium’s version of steak tartare and chips (with mayonnaise and horse meat)… or eels à la St Feuillien. La Marelle Café is a goldmine of vintage generous recipes.

La Table du Boucher

必比登€€Meats and Grills, Classic French

Luc Broutard avows a passion for top quality produce, red meat in particular, as you will immediately realise when you enter this buzzy brasserie. In a monumental interior that sports a painted wooden ceiling, the chef deftly rolls out spot-on, heart-warming, honest fare. The extensive menu leaves no doubt as to his weaknesses: tartare of Montbéliard beef, carpaccio of Jersey beef, Argentinean rib steak, Black Angus hanger steak or veal kidneys in mustard sauce… Carnivores will be in seventh heaven! The wine cellar is perfectly suited to the menu and vibe of this vibrant brasserie –a feel-good

Sel et Poivre

必比登€€Farm to table

Welcome to Nathalie and Alexis’ lovely little restaurant. Their enthusiasm is as communicative as their traditional cuisine. This is made from excellent produce and is enticing without forgetting the occasional dash of humour. A salt - and - pepper combination to which we will happily return.

L'Embellie

必比登€€Modern Cuisine

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

Cul de Poule

必比登€€Modern French

A colourful, cartoon-inspired chicken adorns this small bistro, but the real draw is Arnaud Molle. This seasoned chef lets his creativity run riot in regularly changing menus. You may sample grilled stuffed quail or pheasant à la brabançonne (with bacon and endive). His score is flavoursome, original and geared towards showcasing fresh produce as he harnesses his culinary talents to enhancing each ingredient’s purity! The meat, from his parent’s butchery, is first class and the prices are truly eater friendly!

La Fermette des Pins

必比登€€Classic Cuisine, Seasonal Cuisine

“What you see is what you get” could well be the baseline of this lovely farmstead depicted by old oak rafters, bare brick walls and a terrace that makes the most of its idyllic rural setting. The seasoned chef has perfected the art of sourcing first-class local produce. Her eggs are perfectly cooked at exactly 62°C and garnished with a flavoursome espuma of mashed potato and crunchy chicory, unless you wouldn’t prefer a much-loved Belgian staple: steak, fresh fries and a pepper sauce? One thing is certain: everything here bears the hallmark of tradition. All that remains is to choose between

Bagù

必比登€€Seasonal Cuisine, French

Sophie in the dining room and Steven in the kitchen are at the helm of Bagù and are responsible for its enchanting home-from-home vibe. Bistronomic fare with a French accent sets the culinary scene, albeit with the odd Italian twang from time to time. A succulent crunchy fritter and unctuous vol-au-vent of pork might be jazzed up with a puntarella (type of chicory) salad, seasoned with anchovy vinegar. The chef has a knack for blending rich, refined flavours without falling into the trap of superfluous complexity. Create your own menu from the à la carte lineup – you won’t be disappointed!

Gaston Vouzote

必比登€€Classic Cuisine

Gaston Vouzote is the sort of authentic brasserie that will bring a smile to your face. From the vintage, Parisian-inspired bistro interior to the cheerful table service, each detail is designed to ensure you enjoy every minute of your meal. A wide range of house-made family favourites oozing in rich, generous flavours is what you can expect ranging from perfectly cooked poached egg with Parma ham and parmesan to tomahawk steak grilled in a Mibrasa charcoal oven or steak tartare crammed with gherkins and capers and served with freshly-made, piping-hot French fries. Just the ticket for fans of

il était une fois toi et moi

必比登€€Modern Cuisine, Classic French

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

La Petite Gayole

必比登€€Traditional Cuisine, French

This characterful establishment in the picturesque village of Thuillies has become a beacon for all self-respecting fans of traditional nosh. A soundtrack of French ballads, an attractive wooden counter and vintage posters on the walls set the nostalgic scene indoors. The menu stars a patriotic lineup of Belgian staples including vol-au-vent of crunchy sweetbread and fresh fries, juicy kidneys and a dessert of French toast that is the ultimate comfort food. Wholehearted, much-loved family cooking oozing in bountiful generosity and fantastic flavours. We recommend the specials chalked up on the

L'Entre D'Eux

必比登€€French Contemporary

The restaurant of chef Caroline Druine and your master of ceremonies, Alexandre, is warm and inviting and exudes a lovely home-from-home feel. The small garden patio, near the pear trees, is ideal for alfresco summer dining. The culinary focus is on local produce, decadent flavours and painstaking craftswomanship. The chef may wrap a juicy ballotine of pheasant in a cabbage leaf, which she then stuffs with sweet chestnuts and pumpkin. A punchy cognac sauce and a few well-chosen side dishes add the finishing touch to this rich seasonal dish. The savvily curated wine list is definitely worth spe

Air Accueil

必比登€€Modern Cuisine

Near Vitry-en-Artois airfield, this spacious restaurant with an inviting atmosphere is the domain of chef Franck Gilabert. In a decor that references his passion for jazz, his generous and authentic cuisine is served up: red onion parmentier and beef cheek confit, farm-reared pork with Morteau sausage and black pudding, or, for dessert, apple and mascarpone charlotte. In fine weather, the sunny terrace overlooking the garden is just the place to savour this home-style cuisine.

De Vous à Nous

必比登€€Modern French

De Vous à Nous (From You to Us) sports a stylish interior, a lush green terrace to the rear and eater-friendly prices. Know-how and generosity are the defining traits of chef François Duvivier, who doesn’t hesitate to add a personal flourish to traditional recipes. Examples include pheasant fritters, glistening white cod stuffed with prawns and flanked by a powerful bisque or a Belle Hélène pear worth writing home about! The set menu with choices is first-rate, but if you’re in the mood for something exceptional, take a peek at the à la carte lineup which boasts items of the calibre of turbot

The FOX

必比登€€Sharing, Seasonal Cuisine

Both funky and cosy, The FOX makes no secret of its affinity with Los Angeles. The mood is accordingly buzzy and casual, just like the concept because it operates without reservations and the à la carte lineup features dishes to share. Salmon trout marinated in sanbaizu vinegar or tartare of beef seasoned with parsley and oyster, flanked by an oyster and furikake mayo and served on soft yet crunchy brioche bread… The stage is set for creative, yet legible food bursting with hearty, wholesome flavours. Your main dilemma will be choosing and then sharing these culinary delicacies! We recommend a

Rēpu

必比登€€Modern Cuisine, Traditional Cuisine

Chef Abdeldaker Belfatmi wants his guests to leave with a smile and a full stomach! He needn’t worry, his creamy smoked mackerel with a coulis of watercress, daikon radish in miso and peanuts, followed by cod, spinach, mashed potato and jus of lemon confit scallops and then, a rice pudding and passion fruit sorbet, really do the job! His modern brasserie lineup is ample evidence that the chef of the former Michelin-starred Le Marcq has lost none of his legendary culinary flair.

Table et Vin

必比登€€French

Shelves laden with innumerable wine bottles immediately catch the eye as you enter this inviting gourmet eatery-cum-wine cellar. Master sommelier Thierry Jacques welcomes you warmly before sharing the secrets of his lovingly curated selection. Next, chef Husson takes the stage, rolling out a spot-on, wholehearted repertory that is showcased in a set menu with a wide range of choices. Examples include melt-in-the-mouth pig's feet with a terrine of foie gras, lentils, a powerful stock and tarragon that adds an invigorating kick. Food from a bygone era, oozing with wholesome, big-boned flavours.

Vilain

必比登€€Seasonal Cuisine

Vilain offers a choice of 10 to 15 small dishes to share that change weekly depending on what is available locally. Examples include carpaccio of red beetroot in a fruity shiso- and Japanese vinegar-laced dressing, or country pâté en croûte with gherkins and mustard. The accent is on uninhibited, intuitive cuisine, without forgetting the odd international influence. The wine list is a treasure trove of natural and organic tipples. The interior, which overlooks the garden, sports a fashionably upbeat vintage vibe, overflowing in good cheer with a jazzy soundtrack playing in the background.

Balsamique

必比登€€Modern Cuisine

The chef has more than one trick up his sleeve, and his cuisine, poised between terroir-based and modern, is brimming with flavour. Examples include cappuccino of mushrooms, grilled parsnips and Wambrechies whisky caramel. Bold dishes based on quality ingredients (fish from Boulogne-sur-Mer, for example). Slick service. The peaceful little terrace is a real draw, especially on summer evenings.

Le Mana

必比登€€Modern Cuisine

At the entrance to the village, this restaurant is discreetly tucked away in a 19C red-brick building. Inside, light enters through the contemporary-style veranda, capturing the elegance of a decor dominated by black details and green velvet. In the kitchen, which opens onto the dining room, chefs Valentine and Maxime – also partners outside of the restaurant – can be seen intently focused on producing their tempting dishes with perfectly judged marriages of flavours. The fillet of pollock is topped with an anchovy viennoise and accompanied by a broccoli cream and almond milk and shellfish emu

Maïnoï

必比登€€Thai

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,

dis-moi où ?

必比登€€Modern French, Traditional Cuisine

Tell me where? Well, here! If you are looking for food that combines tradition and generosity, this upbeat eatery is the place for you (don’t forget to book). Chef Nicolas Michiels not only knows how to concoct good sauces and grill meat to perfection, he is also a dab hand at whipping up more elaborate recipes of great delicacy. He might mix a subtle quenelle of scallops and langoustine with a seafood jus, creating an exquisitely delicate balance. Choosing from the extensive menu may pose something of a conundrum. Why not try one of the excellent whiskeys suggested by the chef at the end of y

Wan Thai Food

必比登€€Thai

A meal at Wan Thai Food is an education in just how irresistible authentic Thai cuisine can be. The decor featuring plenty of wood and bamboo, lanterns, Buddha statues and other Asian-inspired touches has a distinct street food feel. The extensive menu features all the classic dishes of the genre, freshly prepared by chef Wanna. Tempting options include handmade chicken gyoza served with an exquisite umami-rich soy sauce, as well as a rich fruity and spicy curry with perfectly seared scallops. The delicious sauces are definitely worth a mention! Why not add a refreshing cocktail to your order

Signature

€€Modern Cuisine

Behind its imposing doorway, this restaurant is housed in an old barn that has been renovated and now boasts an elegant contemporary decor. Beneath the high beamed ceiling, the honey-coloured parquet flooring, glass panels revealing the kitchen and a large exposed wine cellar are enhanced by shades of khaki and yellow. Chef Damien Franco presents a surprising and personal brand of cuisine. Precise cuissons, beautifully presented dishes and bold flavours are the order of the day: tender paleron steak, pearly fish, and desserts infused with Levantine flavours.

Le Musigny

€€€Modern Cuisine

The chef, after stints at some prestigious establishments, opted to set up shop on these discreet premises, with spare, refined decoration, in Valenciennes – and his delicate cooking has quickly won over the city. Choice ingredients, and recipes inspired by the seasons.

Origines

€€Farm to table, Seasonal Cuisine

A narrow lane near the main square of Mons leads to the endearing restaurant of Céline, the charming and ever cheerful lady of the house. The sunny rear patio features an olive tree in its centre. Chef Watteyne crafts a menu dictated by market availability, the seasons and his innovative ideas. Examples include his personal take on vitello tonnato or a fascinating tomato-strawberry-burrata dessert. Bold, distinctive cuisine crafted by a chef who takes pride in ensuring that each flavour is spot on and punchy.

La Maadeleine by Benoît Neusy

€€€Modern Cuisine, Seafood

The crisp minimalist lines and natural dune coloured palette of La MAAdeleine bear the distinctive hallmark of MAArchitects. Seasoned chef Benoît Neusy unveils the full gamut of his delicate score, as he shines the spotlight on fish and seafood, as well as surf ‘n turf dishes. He may enhance textbook vol-au-vent (crisp melt-in-the-mouth puff pastry and a velvety sauce to die for) by adding crispy calf’s sweetbread and prawns to the traditional chicken filling. The chef often adds playful touches to full-bodied, familiar flavours, illustrated by cod prepared in a crust of mimolette cheese. Neus

Les Gribaumonts

€€€Creative French, Traditional Cuisine

The façade of this restaurant is adorned in colourful frescoes, which also set the scene in the contemporary interior. The harmony between Nicolas’ inspired wine pairings and Lisa’s elegant culinary prowess is irresistible. The chef has a fondness for local ingredients, whose rich flavours are further enhanced by delicate touches and a consummate wine list.

Le Presbytère

€€€Modern Cuisine

With its red-brick walls and bucolic garden, this presbytery steeped in history has been turned into a hotbed of local flavours under the guidance of chef Romain Vienne. Drawing on extensive experience in MICHELIN-starred kitchens (La Côte d'Or in Saulieu, Le Clarance in Lille) and characterful brasseries, he has created a destination for foodies with simple, modern decor. Each dish expresses a love of nature: light courgette flower fritters, peas and crispy mint; perfectly cooked farm-reared pork, grilled leeks and melt-in-the-mouth pommes darphin; golden acacia-flower fritters and house-made

L'Orangerie de Moulbaix

€€€French

The bright and airy orangery at Moulbaix Castle presents itself as a tasteful blend of the old and the new. The terrace overlooking the vines, the castle and the windmill in the distance are simply idyllic! Maxence Bouralha and Charles-Maxime Legrand, the chef duo behind Quai no. 4, join forces with Philippe Lartigue to create meticulously prepared hearty French brasserie classics. Think sautéed mushrooms with finely chopped shallot topped with an indulgent potato emulsion, an œuf parfait (slow-cooked egg) that really lives up to its name, as well a touch of orange to provide a bright and zest

Maxens

€€€Modern French

Stéphane Grulois, a man of many talents, played a major part in designing the stylish, cosy interior of this arty restaurant. Stéphane is, however, first and foremost a gifted chef. His love of traditional French cuisine shines through in flawless craftsmanship and know-how. He might cook veal medium rare in a parsley and mustard crust, which is paired with a subtle, delicate gravy, fluffy dauphine potato puffs and celery purée. The chef enjoys serving the food himself. Excellent value for money at lunchtime. A multisensory experience awaits!

Quai n°4

€€€Modern Cuisine

After studying at Ath Catering School, then working together (and becoming brothers-in-law), for the last few years Maxence Bouralha and Charles-Maxime Legrand have been business partners and are going from strength to strength at Quai N°4. Their fashionable eatery, which sports a tasteful green and gold colour scheme, attracts a fine dining crowd who flocks here to sample subtle recipes, founded on the chefs’ experience honed in high-flying establishments. They have a knack for striking the right balance between classicism and creativity. For example, they may flank calf’s sweetbread cooked i

Le Bouton d'Or

€€Farm to table, Seasonal Cuisine

Roch and Florence’s friendly restaurant bears witness to the couple’s love of nature. The veggies come from a neighbouring farmer and the chef hunts the game himself. Generous, unfussy cooking at its best. You can expect dishes such as succulent sole meunière or rare tenderloin steak underscored by a punchy pepper sauce. The set menu with choices is always a safe bet. Florence seamlessly supervises the front-of-house and can be trusted to suggest insightful wine-food pairings.

La Paulée Marie-Pierre

€€Classic French

This friendly establishment is named after an ancient Burgundy wine festival, which is far from a coincidence. It is even possible to buy a bottle to take home from the sensibly priced wine bin. The culinary score errs towards the traditional, albeit with a more contemporary lineup of suggestions. Examples include tender juicy veal garnished with a poultry sauce enriched in Comté cheese and a gratin of sliced potatoes and onions. The lunchtime menu embodies the big-hearted mindset of this culinary landmark of Tournai.

L'Esprit Village

€€French, Farm to table

Christine and Pascal couldn’t have found a better name for their establishment. Everything from the warm greeting and service to the wholesome, rustic fare smacks of genuine sincerity. Chef Pascal forgoes fancy frills in favour of generous dishes piled high with top-notch familiar ingredients. He may underscore the full flavour of Iberico ham with a gutsy gravy, while the salty tang of clams is paired with a velvety pumpkin purée and a spicy cream of piquillo pimentos. A market-fresh menu that hits the spot every time – the epitome of a country village eatery!

la petite Madeleine

€€€Classic Cuisine

Diners are greeted by an authentic historic interior depicted by vintage tiles and textile patterns, without forgetting a lovely walled terrace to the rear. Chef Dufranne enjoys surprising diners with original recipes and indulging them with healthy helpings. Each dish is a treasure trove of meticulously crafted ingredients and fascinating combinations. How about flash seared scallops paired with a spicy espuma of passion fruit and sautéed endives in a melt-in-the-mouth puff pastry case? The set menu enables you to select à la carte dishes and the prices are deliciously sensible. What’s not to

Le Bouchon et l'Assiette

€€€Farm to table

This family-run eatery has been a hit with foodies for going on 25 years. The rural appeal of the brick-built farmstead and the surrounding countryside have most probably played their part, as has the picturesque interior. However, it is above all the healthy portions of classical fare, updated with the odd modern spin, that draw the regulars back. Examples include full-bodied rabbit and foie gras terrine, deliciously crispy calf’s sweetbread or fiendishly indulgent profiteroles filled with cream and coated in sophisticated dark chocolate at the last minute. Ask to see the market-fresh menu (w

Le Métro

€€€Italian

Le Métro in the heart of Bracquegnies displays discreet references to the saxophone, which is Giuseppe’s favourite musical instrument. In the company of chef Rita, the couple invite you to sample authentic recipes and produce from Italy and Sicily in particular. Rita stuffs al dente tortelli with fresh, slightly salty ricotta, which is then served with a heavenly buttery sauce flavoured with mint and sage, before a twist of lemon and Timut pepper add the finishing touch to this heroically satisfying dish, that fully exemplifies Rita’s hallmark of wholesome fare. Food with feeling is the name o

Château du Mylord

€€€€Contemporary

Martin and Nuria Simonart have breathed a new lease of life into this English-looking manor house (1861), a landmark for foodies for many years. Rich in period charm, you can expect a log-burning fire to greet you in winter. The food is high-flying, with a quest for perfection that occasionally borders on daring. Cream of Jerusalem artichoke with coffee-flavoured mushrooms and scallops, all of which jazzed up by a tangy mandarin jelly. Delicacy is what best defines this establishment.

Le Contemporain

€€€Modern Cuisine

This family home dating back to the 19C was converted into a restaurant in 2008. At the helm, an experienced couple: she works in the kitchen, showcasing the home - grown produce by creating tasty dishes; he is in charge of front of house, as well as upkeep of the vegetable garden. Modern, light - filled conservatory.

Les Frères Louise

€€€Classic Cuisine, Traditional Cuisine

This beautifully renovated miller's house (1737) has retained its classic soul and rustic charm – open fireplaces, rotating art collection, selection of cigars and pipe tobacco, and a lovely courtyard terrace. You will be treated like an old friend as you tuck into timeless classics made with the finest ingredients, such as partridge shot by a local hunter and soufflé generously infused with Grand Marnier. This restaurant is known for its freshly cooked fries, delicious sauces, masterful cooking on the charcoal grill and large à la carte menu. The sommelier has a penchant for German wines, and

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.

Le Grand Pré

€€French, Creative French

Sprawling meadows encircle this old riverside stone farmstead, so it isn’t surprising that the country vibe has wound its tendrils into the interior. This friendly eatery takes pride in sourcing local Walloon produce that is crafted into a lineup of pedigree seasonal Gallic fare, like saddle of lamb, cooked rare in a herby crust, garnished with a subtle rosemary gravy and potato salad. The splendid wine list boasts over 400 references and is definitely worth a gander. A meal at the Grand Pré makes the perfect ending to a tour of this beautiful rural region. Country life at its best!

L'Arbre

€€Modern Cuisine

Deep in the countryside, on a cobbled section of the fabled Paris–Roubaix cycling race route, L'Arbre is run by flamboyant chef Benoît Bernard. After La Laiterie, he has changed gear with this contemporary, hearty and fresh regional cuisine. The tempting lunchtime menu draws regulars; à la carte, sea urchins and langoustines are lovingly prepared. Cream of watercress soup and poached Cadoret oysters, John Dory with mussel risotto and, for dessert, his take on the classic meringue merveilleux. Full of wit and mirth, the chef, who hails from northern France, is on first-name terms with his custo

Maison D

€€€Modern French

The customer comes first in the elegant establishment of Delphine and Didier. Delphine’s vivacious personality depicts the front-of-house vibe, while Didier’s enthusiasm is contagious. The chef has a knack for adding a personal spin to fine produce and familiar flavours. He might add a playful edge to consummately crafted turbot, with different textures of parsley, all of which is enhanced by a spicy concoction of clams. The extensive menu embodies the establishment’s desire to pamper. First rate lunchtime menu.

Le Pilori

€€€Modern French

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!

Maison Demarcq

€€Modern Cuisine

This grand town house is rich in history: Napoleon is said to have stayed here and it is close to where the famous Treaty of Cambrai was signed in 1529. The stylish interior mingles antique and modern pieces, while the culinary score demonstrates the passion and know-how of its father-son team. An example: lobster Bellevue and delicately seasoned shrimp paired with crisp maritime flavours and tangy citrus fruits. Don’t miss one of their signature desserts: warm madeleine cakes dipped in a honey and lemon cream that will whisk you straight to seventh heaven. L'Éphémère brasserie offers more tra

Atelier Gist

€€€€Creative

Fire and fermentation are at the core of Atelier Gist, a converted barn, whose picture windows command views of the surrounding countryside. Seated at a counter overlooking the open kitchen, diners can watch chef Jason work his magic at the barbecue and charcoal-fired oven. He elevates robust barbecue flavours with bursts of citrus and Japanese seasonings. For instance, he grills pigeon whole, adding a fiendishly subtle cooking gravy, further enhanced by refined fermented touches for a distinctive, vibrant kick. The chef has a flair for exalting the inherent quality and depth of premium ingred

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

La Table des Échevins

€€€Modern Cuisine

Chef Jérôme Prévost (a local man and formerly sous-chef at Le Cerisier in Laventie) has brought panache to these premises – once an antique dealers' – in the heart of Douai. The elegant vestiges of the past (marble fireplace etc) blend in seamlessly with the restaurant's modern decor (with designer features such as circular banquettes, light fittings, swivel chairs). The chef makes the most of fish from the Côte d'Opale and vegetables from local producers; in season, he dedicates a menu to lobster. Boterzing, part of the same group, serves simpler bistronomy cuisine.

Zicht

€€Modern Cuisine

Bull’s eye: you can enjoy the knockout view over the Flemish Ardennes as much as you like thanks to Zicht’s immense picture windows. The experience is even better on the terrace. Get ready to be pampered by a veteran couple: Hélène graciously supervises the dining room, while Kwinten crafts a subtle Franco-Belgian score that unveils his talent and craftsmanship. An example: ballotine of pheasant, salsifies and endives, flanked by an amazing sauce made out of the bones and enhanced with cognac and cranberries. There is also a vegetarian version of his seasonal set menu with several courses.

Bleuet

€€€Seasonal Cuisine

Time seems to have stopped still at Bleuet, which is confirmed by the view over the rolling hillsides of the Flemish Ardennes from the exquisite terrace and the cosy interior of this cosy cottage. Pieter-Jan is in the kitchen, while Yoran makes sure the dining room never gets too crowded to ensure optimum quality. Yoran can be relied upon to open a bottle of wine for you to taste, which is something of a rarity these days. The chef plays with familiar flavours and international accents, as his seabass fillets in a miso and champagne sauce with a risotto of wheat and crunchy veg demonstrates. F

De Vijf Seizoenen

€€€Modern French

Veg fresh from the field, herbs foraged in the Flemish Ardennes and sustainable seafood… Quality is the bedrock of this stylish establishment that sports elegant Art deco light fixtures. The family-run restaurant (brother, sister and dad in the kitchen, mum and daughter-in-law in the front of house) champions authentic fare and respect for the environment. The creative associations of ingredients and care lavished on the vegetables are truly impressive. For example, their unusual new spin on Flemish asparagus surprises with an incredible concoction of eggs and exciting fermented flavours. A se

L'Essentiel

€€Modern Cuisine

This handsome redbrick edifice at a crossroads in the hamlet of Petit Attiches is run by an enthusiastic young couple. A stylish, modern interior, a terrace and a pretty garden to the rear set the inviting scene. Carefully crafted, up-to-the-minute dishes are paired with fine wines.

Delphine Ronsyn

€€Seasonal Cuisine, Country cooking

Chef Delphine Ronsyn designed this spacious restaurant, less than a kilometre from her family farm, and whose picture windows and terrace command fantastic views of the surrounding fields and meadows. Naturally enough, Delphine is a champion of local produce and her region, courtesy of unfussy bistro fare that is deceptively simple and straightforward. She may serve lobster glazed in aromatic tomatoes, flanked by mozzarella cream, tender artichoke and rocket leaf salad. The chef frequently pops out to ask diners for their thoughts about her cuisine. A word of advice: bookings are highly advise

Le Mont-à-Gourmet

€€€Modern Cuisine

Nicolas Tournay welcomes diners into his inviting neighbourhood eatery, which sports a warm, homespun feel. The chef crafts a score that is both creative and distinctive with produce from local farmers, as he draws his inspiration from both local traditions and Southern Asian cuisines. For example, he may mix glazed scallops with Chinese artichoke and salsifies cooked al dente in butter, a miso-flavoured beurre blanc and a coulis of spinach. Spontaneous, unencumbered cuisine, oozing in flavour.

Au Petit Château

€€€Classic French

Foodies are in seventh heaven in this elegant and endearing villa. The infectious friendly home-from-home vibe is the work of your cheerful hostess and her team. The traditional menu, which features the occasional modern tribute, reveals the hallmark of a seasoned chef, who is equally at ease when crafting fresh, acidic flavours as with a textbook tournedos Rossini or kidneys in a mustard sauce. The well-padded menu reads like an ode to soul-warming old-school cuisine in all its timeless, generous glory.

Plein 25

€€€Seasonal Cuisine, French

Works of art line the walls of Neil Dieryckx-Visschers’ cheerful establishment, but the chef’s true artistry lies in his vibrant cooking. Dieryckx-Visschers sensitively reinterprets time-honoured family favourites and allows the ingredients to shout their name, albeit with the odd Asian tang. Examples include lamb from the Vandewalle butcher’s, served rare with a scrumptious layer of fat, while crisp green asparagus, braised wild garlic, black garlic cream, sautéed morels and a punchy gravy complete the feast. Both the set menu and the à la carte lineup sing an ode to first-class produce. What

Viticolo

€€€Italian, Mediterranean Cuisine

A stopover in this red brick edifice on the outskirts of Oisquercq will whisk you off to Italy. The interior and the peaceful patio are both stylish and comfortably cosy. The produce is local, illustrated by the garden-fresh herbs coating the pluma iberico. Juicy octopus is enhanced and underscored by a sauce featuring the subtle acidity of cime di rapa. The pasta is naturally fresh and home-made in this restaurant, determined to uphold Italian traditions.

le Vugo

€€€Modern French, Modern Cuisine

Near Mouscron railway station in a relatively nondescript neighbourhood, it comes as something of a surprise to find this contemporary restaurant and its cosy vibe. The chef adds a modern twang to classical recipes, deploying his technical skills and generous personality. He might pair lightly seared calf’s sweetbread, sliced into escalopes, with a warm espuma of lobster sabayon, girolle mushrooms and grilled langoustine. Be forewarned: deciding between the mouthwatering à la carte and set menus is an almost heartrending exploit!

Krevette

€€fish

Chef Florent Ladeyn (Auberge du Vert Mont) has opened this restaurant serving dishes that are full of zesty nods to the treasures of the sea! Devilled eggs with lovage and trout roe; yakitori-style pollock fillet, barbecued aubergine and cream-enriched fish fumet; acacia flower fritters dusted with blackcurrant leaves. These tasty seafood creations using local, seasonal produce reflect the chef's commitment to local sourcing. Bon appétit!

🕐 Tu-Sa 12:00-14:00,17:30-21:30

Suzanne

€€€Modern Cuisine

In his global hit, Leonard Cohen sang about Suzanne… In this eatery near the Palais des Beaux-Arts, tribute is paid to the cooking talents of a different Suzanne, the grandmother of Elisa Rodriguez, pastry chef and chef Lucas’ partner. While Lucas demonstrates a clear preference for veggies and aromatic herbs, he deftly elevates his creative bistronomic fare with tasty sauces (as did Elisa's grandmother), from pure-bred French, such as a beurre blanc, to more exotic creations, like the wasabi-laced mayonnaise that flanks greater amberjack.

🕐 Mo,Tu 11:00-14:00; We-Sa 11:00-14:00,19:00-22:00

Bienheureux

€€Modern Cuisine

In a red-brick manor house turned into a hub combining co-working spaces, offices and a garden, Lucas Grabowski (who after a stint at NESO in Paris went on to run Gabo) cooks up precise and creative seasonal cuisine: ballotine of sole with seaweed and roasted buckwheat; confit egg yolk with peas and herb broth. There is a simpler set menu at lunchtime, and an extensive à la carte menu in the evening.

't Sleutelgat

€€€Creative French

The daughter Laetitia warmly welcomes guests to this family business, whose terrace overlooks the lush green countryside of the village of Lieferinge. Dad, mijnheer Van Holder, demonstrates his technical precision and eye for detail in dishes served in several plates. From a new spin on traditional flammkuchen to veal jazzed up with a punchy medley of international accents, the food is surprisingly complex and fascinating. Don’t forget to book!

Sébastopol

€€french

This small eatery, just opposite the Sébastopol Theatre, is something of a landmark of Lille. The chef concocts a concise menu and a tasting menu that change regularly in line with the seasons and are strewn with personal touches. The emphasis is on generous, wholesome fare, like seared scallops from Boulogne, roast artichokes, free-range pork belly, a tangy purée of red cabbage and apple jelly. Buzzy vibe and slick yet unstarched service.

🕐 Mo-Sa 12:00-14:00,19:00-22:00; Su off

Saisons - Cave à Manger

€€french

Antoine Dacquin and Pierre Bleuzé, Lille-born chefs and partners here, first became friends in the kitchens at Bloempot, Florent Layden's restaurant. During service, one of the pair oversees the restaurant floor, the other cooks. Through their surprise menus, at lunchtime and in the evening, they are making waves with dishes cooked up using quality farm produce – seasonal, of course! Roasted aubergine, rouille sauce, samphire and bouillabaisse broth; confit cod, roasted leeks, Swiss chard, marjoram béarnaise: a meal replete with indulgence and joy.

🕐 Tu-Sa 12:00-13:30, We-Sa 19:30-21:30

Alexandre

€€€French, Modern Cuisine

This 18C doctor’s home, set in the picturesque village of Herzele and a well-kept secret among discerning foodies, is depicted by a snug interior, a superb terrace and Tamara’s attentive service. Tim Ritserveldt deploys his virtuoso culinary skills, rustling up a set menu overflowing in creativity. Hearty, gutsy flavours are his hallmark, such as feta, watermelon sorbet and guacamole cream which enhance the character and depth of thinly sliced Duroc ham. Full-bodied, spot-on food that enjoys straying from conventional culinary paths.

Flacon

€€Seasonal Cuisine

“Shall we get a bottle?” is something of a recurring theme when Pierre Guérin and his mates get together. This idea of a fine glass of wine in good company is the keystone of this friendly bistro, to which the chef adds uninhibited bistronomic cooking, presented in an excellent lunchtime menu and à la carte in the evening. Deftly crafted, respectful of the ingredient and spot on every time. For example, the chef might add a kick to pork, spinach and purslane in crispy puff pastry courtesy of a red wine and wholegrain mustard jus, a blend of spices and chickpeas. Rather than unnecessarily compl

Le Braque

€€€Modern Cuisine

Damien Laforce, former TV Top Chef contestant, runs a friendly joint in which rusticity and modernity rub shoulders in an interior comprised of bare bricks and light wood. His culinary score focuses on top-notch produce which he knows well, being a hunter and angler himself. Langoustine and shredded spider crab in a smoked haddock stock, or scallops on a frothy bed of mashed parsnip and lemon confit: each dish illustrates the chef’s consummate, unencumbered approach. Well-curated organic wine list and counter seats lining the walls. A savvy balance between simplicity and creativity.

🕐 Tu-Sa 12:00-13:30,19:00-22:30

Bloempot

€€€regional

Tucked away in a red-brick courtyard of old Lille, Bloempot proudly flies the flag of locally sourced produce. In a former carpenter’s workshop, parquet floors, glass ceilings and dried flower arrangements set the quirky scene. Chefs Florent Ladeyn and Florence Grave sign a highly distinctive culinary score focused on regional ingredients and unusual combinations: trout and grilled apricots, pollock paired with velvety courgettes and a buckwheat and sunflower ganache with malt ice cream. Big-boned, yet polished food, spot-on yet casual service and excellent value-for-pleasure at lunchtime. No

La Table - Hôtel Clarance

€€€Modern Cuisine

In the heart of historical Lille, an 18C mansion houses this elegant restaurant in its salons decked out with period wood panelling and in what was once the library. The decor sees heritage features skilfully blended with contemporary design details. In the set menus, which change with the seasons, regional and seasonal produce are given pride of place – scallops, red seabream, saddle of lamb and autumn mushrooms. Peaceful terrace for summer days.

Le 49R

€€€Modern Cuisine

In this 17C mansion in the heart of Lille, restored hardwood floors and mouldings meet contemporary furnishings. The elegant dining room of this fine restaurant opens at the rear onto a peaceful, tree-lined terrace off the quiet street. In the kitchen, meticulous preparation and a mastery of classic techniques underpin dishes such as crispy sweetbreads with green asparagus, morels stuffed with Ibérico lard, or a traditional millefeuille with Madagascar vanilla. The cellar houses several hundred wines and a fine collection of Chartreuse liqueurs.

Pulpe

€€french

Clémence Taillandier and Philippe Platel's bistro sports a fashionable vintage vibe courtesy of velvet banquettes, trendy classroom chairs, brass wall light fixtures, mosaic tiling, etc. In a relaxed atmosphere, the chef, who has stints at Troisgros, L'Astrance and Rozó under his belt, crafts spot-on, soul-warming cuisine that is honest and unpretentious: baby artichokes, roast snails, lovage pesto and silky bearnaise sauce; rack of roast pork, braised gem lettuce, aioli and a tarragon-laced gravy; red fruit pavlova, whipped cream and pink berry ice cream. Flavour, seasoning and talent: this p

🕐 Th-Mo 12:15-13:30, 19:30-21:30

Rouge Barre

€€Modern Cuisine

In the heart of Vieux Lille, local man Steven Ramon confirms – after his Top Chef adventure in 2014 – that we should be counting on him in the future. A Ch'ti to the core, he concocts inspired and lively dishes that make the most of fine ingredients. The restaurant has a "rouge barre" interior (red brick and white stone). Irresistible!

🕐 Tu-Sa 12:00-15:00,20:00-22:45

SOlange

€€french

Slightly out of the bustling city centre, you can look forward to inventive, soul-warming dishes made with local ingredients, most of which sourced from small producers, and a menu that changes weekly. Daring combinations and lip-smacking recipes such as squid marinated in sesame and different textures of butternut or rack of pork, pumpkin and cream of sweetcorn…

🕐 Tu-Sa 12:00-14:00,19:30-21:30

Coup de Main

€€€Creative

Victor Berthe (previously at Rozó) and Clément Delécluse (France's Young Sommelier of 2021) have set up shop in the heart of the Saint-André neighbourhood in Vieux Lille. With good humour, the two partners welcome diners to their compact little restaurant and wine shop with an open kitchen and vintage furnishings. The short menu sets the tone: starters for sharing, a choice between fish, meat and a vegetarian main, and just two desserts. For dinner, there's also a tasting menu that brilliantly combines seasonal dishes with playful and varied cuisine based on ingredients from small-scale produc

La Cravache

€€€Modern Cuisine, French

The culinary classics have no secrets for Koen Devos, whose team can be relied on to add the odd contemporary touch to pedigree dishes. You can expect a repertory of premium produce such as lobster and partridge and recipes that show a reverence for authentic flavours, albeit with modern side dishes. Chef Devos is a horse lover, as you will quickly discover when you admire the elegant interior of this lavish villa. The B&B offers a view of the horses grazing from the windows.

Divino Gusto

€€€French Contemporary

Despite the Italian name of this elegant restaurant, Marc Grislain’s style is far from restricted to the bel paese. He may be a fan of Mediterranean panache, but that doesn’t prevent him showcasing his mastery of classical techniques together with Asian notes. For example, he might flank a rare rib of steak with veggies such as cream of squash and ginger and a gutsy cooking gravy flavoured with smoky black tea. The sommelier and owner, Gaëtan Poels, can be relied upon to ply you with insightful wine tips to create the perfect pairing. Hats off to this establishment that is enjoying a new lease

Octo

€€Classic Cuisine

Start with crispy golden deep-fried fish fingers flanked by fresh tartare sauce or crunchy bone marrow, before continuing with a patriotic Belgian lineup of the likes of eels in sorrel or cod poached in butter and shrimps, to finish with an iconic dame blanche (ice cream and hot chocolate sauce). A relaxed, bouncy vibe sets the scene overlooking the pretty market square of Aalbeke. The youthful chef reveals an obsession with quality as he adds a novel twist to family favourites. The wine list, which is a treasure trove of sensibly priced gems, further adds to the establishment’s appeal.

Félicie

€€Modern Cuisine

In an artfully distressed, industrial-style decor of waxed concrete, bare bricks and square tables made out of unglazed iron and wood, a youthful, enthusiastic team runs this establishment in the suburbs of Lille. Deftly crafted, market-fresh cuisine at bargain prices and fish of flawless freshness seeing as it comes from their own fishing boat. Fresh produce and impressive culinary talent set the scene in Félicie’s felicitous establishment.

🕐 Mo-Sa 12:00-13:30,19:30-21:30; Su 12:00-13:30

TA-K Venir

€€Farm to table

Philippo Santangelo and his right-arm man John Oremans extend an invitation to discover a bistronomic lineup in their tastefully appointed townhouse and lovely adjoining garden. Pedigree bistro classics like duck shepherd’s pie are crafted with lashings of know-how and technique. The chef professes a distinct weakness for la cucina italiana, depicted by crispy fritters stuffed with rigatello and guanciale, or al dente taglioni with a velvety parmesan sauce and juicy mussels. The first-class wine list is yet another argument to encourage you to plan an excursion to Mont-sur-Marchienne.

La Laiterie

€€€fine_dining

Once a dairy, this farmhouse steeped in history lies next to the Parc de la Citadelle and close to the banks of the Deûle Canal. Elegant contemporary rooms inside and a large garden with a terrace are the perfect foil for the chef's creative cuisine, which delves freely into produce from Northern France, with a fondness for surf and turf recipes.

🕐 We-Sa 12:00-13:30,19:00-21:00

La Baratte

€€Traditional Cuisine

A small brick house in a residential neighbourhood has been home to this family-run eatery for four generations. The stylish, contemporary dining room opens onto a pretty garden and teak decked terrace. The chef impressively crafts enticing dishes, such as sautéed snails in a light frothy garlic and parsley emulsion and a bacon-flavoured cake. The after-dinner marshmallow treats are almost too pretty to eat!

Limpide

€€€fine_dining

Previously home to Empreinte, Limpide has retained its predecessor's pared-back aesthetic. The small dining area is bathed in light thanks to large windows with antique stained glass depicting the art of brewing. At the helm, young chef Karl Widmer (who trained in the kitchens of Le Val d'Auge, Yannick Alléno and Damien Laforce) cooks up personal cuisine with principles, as evidenced by a wealth of details on the plate. But this chef also likes to keep things simple, as illustrated by his monkfish in barigoule, delicate white butter sauce and tender little pieces of artichoke heart in parsley.

🕐 Mo,Th-Su 12:00-13:30,19:30-21:15

Oval (by Val d'Auge)

€€€Modern Cuisine

From the outside, it might look typical of northern France, with its white bricks and eaves, dinky windowpanes and black window surrounds, but this restaurant actually sports a sleek modern interior. Christophe Hagnerelle is a genuine craftsman, who conjures up indulgent seasonal fare starring local produce: fish from the North Sea, blanc bleu beef from Bondues and permaculture veg…

Oltra

€€€Modern Cuisine

Oltra refers to the village of Outer’s former Latin name. You will be greeted by the buzzy, casual ambience of a venue steeped in history, underscored by rustic ornamentation, like old stone tiles from a church and wrought-iron details. In the hands of a youthful team, Iwert seamlessly manages the front-of-house while plying diners with wine tips, while chef Jonathan rolls out creatively twisted Gallic fare. The chef frequently draws on ingredients like lemongrass and vinegar to enhance and complement his market-fresh score. For example, he may pair tomatoes and green olives with the umami of

OYA

€€€World Cuisine

Chef Gilles Joye and Heike, front of house, have converted the Marcus restaurant into a gastrobar: OYA. The interior has been treated to an exuberant makeover, without forgetting a lovely alfresco area. The varied à la carte and lunchtime menus unveil patriotic Belgian family favourites and Mediterranean-themed sides. A few examples: crushed carabineros prawns with grapefruit and crunchy croutons, hanger steak, cooked rare, with a shallot sauce and fresh mayonnaise, or a succulent pasta and seafood extravaganza. Chef Joye cherry-picks premium produce and makes ample use of a Mibrasa charcoal o

L'esprit Bouddha

€€€Chinese, Organic

Light years from the clichés traditionally associated with Chinese restaurants, l’Esprit Bouddha is a modern establishment on a permanent quest for subtlety, but that hasn’t forgotten its roots for all that. Start your meal with beef gyoza, before digging into finger-licking tasty little house pancakes stuffed with crisp Peking duck, vegetables and a punchy hoisin sauce. The epitome of Asian generosity with an absolutely knockout wine list.

Les Eleveurs

€€€Classic Cuisine, Regional Cuisine

Les Eleveurs hotel restaurant, a landmark of Halle since 1897, has been run by the De Brouwer family since its foundation. Today, Annelies and Julian are breathing new life into their family heritage. Master Jochen Heyvaerts can be relied upon to ply you with excellent wine tips in addition to seamless service, while chef Borsy orchestrates the highly popular traditional culinary score, adding his own personal melody as he celebrates Pajottenland specialties. The extensive menu ranges from family favourites such as quenelles of pike and melt-in-the-mouth Iberico loin of pork with gherkins and

Bistronoom

€€€Traditional Cuisine

Bistronoom is an elegant Normandy-inspired villa in the heart of the Flemish Ardennes. The appetising repertory draws on the best of French and Flemish traditions. The menu is deliciously familiar, the flavours are wholehearted and recognisable and the produce is seasonal. Examples include crispy sweetbread in a creamy cognac sauce with chives and fresh fries, unless you wouldn’t prefer a sole meunière or a gutsy osso bucco that explodes with flavour. The extensive menu is just one of the reasons that Bistronoom has earned itself such a loyal crowd of regulars.

Vividu

€€€Italian, Mediterranean Cuisine

The sun always shines in Gavermeer thanks to Vividu, a restaurant established in a villa that is reminiscent of Tuscany, albeit with a rock n’ roll soundtrack. The spontaneity of Nicky who is never far from your table makes the experience even warmer. Chef Laurent Messine demonstrates his passion for outstanding produce and Italy, adding his own inimitable stamp. For example, he may coat a loin of Iberico pork in a crust before cooking it in milk and then using ragusano cheese to create a gutsy sauce, all of which flanked by super-fresh side dishes. The legendary bistecca di Chianina is the ho

't Pachthuis

€€Farm to table

Behind the walls of this characterful villa hides a romantic restaurant and a lovely garden patio – ideal for lunch or dinner in summertime! Chef De Keyser shares his fondness for classicism as you will quickly remark when you taste his sauces. However, he is not averse to a dash of originality thanks to subtle combinations of flavours and modern influences. Excellent value for pleasure!

Robuust

€€Modern French, French

The contemporary elegance of this delightful villa is more than worthy of a home decoration magazine. Even better, it is flanked by a lovely patio and boasts a small conservatory to the rear. The chef focuses on flavours which he crafts into his own versions of traditional recipes such as classic eels in green herbs and vol-au-vent. High-flying, inspired craftsmanship and lashings of flavour illustrate that Robuust is far from averse to showcasing its delicate facet.

Culinair

€€€Creative

The refined interior and gracious welcome are a foretaste of the exquisite culinary experience awaiting the diner. You will be able to observe the chef at work, wielding modern culinary techniques as he updates classical dishes. The same desire to pamper guests is palpable in the modern B&B of the Culinair.

Chez Duche

€€Traditional Cuisine

You can expect unadorned dishes that throb with flavour in what is the epitome of a neighbourhood eatery: rib of horse meat with house-made fries, lavishly served cassoulet, piled high with duck confit and Toulouse sausage or a waterzooi of seasonal veggies. A patriotic pageant of French and Belgian classics prepared and served with textbook precision and generosity. Chez Duche has been feeding us well since 1993!

Saint-Christophe

€€€Creative French

Wholehearted and talented, virtuoso chef Olivier Dewulf has taken up abode in this handsome town house, which boasts a classical interior depicted by high ceilings, soft lighting and a delightful terrace. Saint Christophe is the epitome of character and sophistication. The menu reveals a classical bent, crafted indulgently and carefully and strewn in subtle creative notes. You may taste a velvety foie gras laced with cognac, or melt-in-the-mouth cod enhanced by a beurre blanc to die for. We heartily recommend the establishment’s signature set menu.