尿尿小童
bronze sculpture and fountain by Jérôme Duquesnoy the Elder in Brussels, Belgium
到达与交通
🚆 布鲁塞尔南站🚆 马尔河站🚆 布魯塞爾北站🚆 布鲁塞尔中央站🚆 斯哈尔贝克站🚆 哈勒门站🚆 克列孟梭站🚆 德拉克鲁瓦站
附近景点与去处
布鲁塞尔大广场
比利时的世界文化遗产
孔斯坦·范登·斯托克球场
stadium
原子球塔
為1958年布魯塞爾世界博覽會興建的紀念性建築物
圣弥额尔圣古都勒主教座堂
cathedral in Brussels, Belgium
比利时皇家美术博物馆
group of art museums in Brussels, Belgium
圣心圣殿
basilica in Brussels, Belgium
博杜安国王体育场
比利时的体育场
Beersel Castle
castle in Beersel, Belgium
苏瓦涅森林
forest southeast of Brussels, Belgium
奥塔博物馆
世界文化遗产
皇家铸币局剧院
比利时布鲁塞尔的一座剧院
餐饮
Sir Kwinten
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
官网Bistro Racine
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
官网De Bakermat
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
官网Philippe Meyers
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
官网Maison Marit
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
官网Le Chalet de la Forêt
Pascal Devalkeneer’s chalet is magnificently set on the edge of the Sonian Forest and the chalet’s terrace makes the most of this fantastic natural environment. The restaurant overlooking the chef’s cottage garden oozes luxurious elegance to which you should add well-oiled, slick service and, above all, chef Devalkeneer’s personal stamp on each dish. His blend of classicism and creativity reveals surgical precision, as well as a quest for subtlety and generosity. He scours the countryside of Belgium and France for the best ingredients from Aveyron lamb to abalone from the Brittany coast and ho
🕐 Mo-Fr 12:00-14:00,19:00-21:00
官网La Paix
A culinary landmark of Brussels dating back to 1892, La Paix was originally where the local butchers came for a bite to eat at the end of their working day. Chef David Martin has traded in the traditional brasserie score for a neoteric menu that is as impressive as the interior is lavish. La Paix now blends Brussels’ heritage with Japanese minimalism, embodied by a shimmering flock of origami birds suspended in flight from the ceiling and enhanced by soft lighting. This almost reverential setting provides the perfect foil for Martin and his team to add the final touch to their creations on the
官网Au Gré du Vent
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
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