布鲁塞尔机场宜必思快捷酒店

Da Mimmo is the epitome of Italian sophistication. As soon as you venture over the threshold of this stylish restaurant and meet the charismatic maître d', you know you are in good hands! Chef Louis Verstrepen and his team craft beautifully plated dishes that embody a creative approach to Italian culinary tradition, calling upon consummate technique and spot-on precision. The chef is not afraid to throw bold flavours together and uses diverse textures to forge unexpected notes. For example, he cooks guinea fowl to perfection so that it is succulent with crispy skin. Then he combines it with co

Amusingly, you have to walk past Maurice’s newsagents before reaching the Parisian-inspired bistro of his son, Olivier. Gallic tradition characterises both the service and the food. Dishes include fork-tender, juicy turbot cooked on the bone, with mushrooms, a light frothy mousseline with a hint of acidity and a white wine sauce. The chef may add the occasional original note, sometimes courtesy of exquisite plating, but he remains a diehard champion of traditional gourmet fare. A well-stocked wine cellar and a splendid choice of cigars and whiskeys round off this enticing portrait.

A friendly restaurant in a residential neighbourhood with limited seating and a chef who crafts dishes from southern Japan in his open-plan kitchen. Rather than luxury ingredients, you can expect authentic craftsmanship and seasonings that stimulate the tastebuds. For example: dashi-flavoured chawanmushi, prepared to order, with crunchy veggies and shrimp marinated in sake, then steamed. Tomoyuki Ohara has no qualms about surprising us, whilst reverently respecting Japanese culinary traditions. The set menu ticks all the boxes, as does the savvy selection of sakes.

Maxime Colin’s artistically appointed romantic establishment was made for a date night (or lunch), while the patio, tucked away in the garden of Jourdain castle, drips with alfresco charm come summertime. The menu quickly reveals the chef’s passion for stellar ingredients and international influences. His modern culinary style features subtlety, spot-on craftsmanship and a constant quest for innovation. For example, he may coat scallops wrapped in a cabbage leaf in a house-made XO sauce and pair them with a salad of green peas jazzed up by a zest of refreshing lemon juice.

The Bacchetta family has been regaling diners since 1972 in their stylish establishment. You will taste the best of fine Italian fare in the company of a loyal band of regulars. Chef Olivier delves into Mediterranean tradition, adding a creative spin that combines visual flair and a love of contrasts. His veal alla Milanese and his asparagus risotto are second to none. The lunchtime set menu is a firm favourite with the regulars.

Taste is worthy of its name alone for its spacious, stylish interior, whose picture windows invite nature indoors. This characterful brasserie oozes classy luxury from every pore. Chef Van Hoecke unveils a passion for traditional cuisine and top-notch produce. The score is familiar yet scattered with unexpected international influences as it seamlessly slaloms between crispy shrimp fritters, royal vol-au-vent, fresh tangy ceviche and grilled duck packed in Asian notes. The plating is emblematic of this attention to detail and sense of refinement. There is something for everyone at Taste!

Roland Debuyst is inspired by top-quality Belgian produce, but also by his globetrotting background. He focuses on bistro fare with a hint of modernity. Gyosa and ceviche are naturally combined with a dish of game, such as wild boar. This seasoned chef cannot be faulted when it comes to intelligently marrying flavours. The contemporary interior adorned with handsome works of art adds the final flourish to this enticing portrait.