民宿客房 - 宽敞客房，享有美丽的科克尔贝格大教堂景观

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

A meal at Comme chez Soi is like biting into a slice of gastronomic history. The emblematic Art nouveau Horta interior, appointed with stained glass and elegant details, is classy and characterful, while the wine cellar (Riwyne) offers a more contemporary “private dining” experience. The rich legacy of this establishment, founded in 1926, owes much to Pierre Wynants. The fourth generation, Laurence and Lionel Rigolet and their son Loïc, is now pursuing the story. Together they continue to serve the house’s signature dishes, like mousse of Ardennes ham or sole fillets in a creamy Riesling and s

Kobe Desramaults is on a permanent quest for renewal. This maverick chef, who hit the headlines at In De Wulf and Chambre Séparée, has begun a new adventure in the heart of Brussels. Eliane, which is named after his grandmother, exudes a smart lounge vibe. From the swish service and made-to-measure skillets to the open kitchen counter and funky soundtrack, chef Desramaults has fine-tuned every detail of his establishment.The food showcases Kobe’s creative streak and virtuoso technique. You can expect a festival of big-boned appetisers and dishes, in which he aims to highlight the essence and p

Karen Torosyan is a genuine craftsman and an enthusiastic chef who, whilst respecting tradition, has developed his own culinary signature. In the company of his executive cheffe, Cassandre Ercolini, he raises ancestral culinary techniques to the rank of art. It is impossible not to be enthralled by his calm, high-precision gestures as he appropriates the mythical pâté en croûte and pithiviers recipe (by reservation only). This perfectionist seeks to communicate his emotions with each dish. His puff pastry creations are presented to the diner before going into the oven in this inclusive experie

The brutalist concrete interior of the hip Kline restaurant is perfectly matched to the casual vibe. The ingredient-centric menu is sourced locally: veg, beer, even the miso. Chef Corbesier adds a personal spin courtesy of global inspirations. Examples: slow-roasted pork belly with crispy crackling flanked by an intriguing tangy cabbage and kimchi sauce. You can expect an eclectic range of confident, bang-on dishes. The dishes of the attractive à la carte lineup, which features numerous vegetarian options, are perfect to share. ‘Real food for real people’ is the leitmotif.

This bustling eatery near the fish market epitomises Greek hospitality, as does the spot-on, welcoming front-of-house team. A long hall decked in a modern vein leads into a small, rustically appointed room with brick walls and wooden tables. Both provide a charming backdrop for a lively lunch or cheerful dinner with friends. Mezzes and other Greek delicacies set the culinary tone of the indulgent, full-bodied score. Examples: caviar of aubergine or squid ink-laced rice flanked by a tangy beurre blanc. Don’t miss the fine selection of Greek tipples (many of which are reasonably priced).

This bistro is thriving in the chic, hipster vibe of the buzzy, authentic Rue de Flandre neighbourhood. Selecto never fails to deliver thanks to its unbeatable set menu and no nonsense bistronomic fare at sensible prices that hits the spot every time. The set menu offers a choice of two (44 euros) or three (52 euros) courses and there is also a slate menu, all of which characterised by big-boned flavours and the odd Mediterranean twist. A few examples: a summer salad of runner beans and prawns, with sautéed speck, crunchy croutons and a poached egg or gutsy slow roasted shoulder of pork with c