La Belle Étable

Restaurants nearby

• CCnomieBib David Coisman adds his generous, committed signature to regional produce. The spotlight is on local, familiar ingredients, courtesy of flawless technique and savvy side dishes. In a restored barn of the family farm (1800), you will dig into a Bib Gourmand menu that is read out loud and which is deliciously sensibly priced, both at lunchtime and the evening. Vitello tonnato with tuna marinated in soy or lacquered pigeon with a crispy dumpling of thigh meat and an incredible blackcurrant-laced jus. Exuberant, authentic, spot-on cuisine. Prolong the experience and book a room in the hotel of the 180m
• La BrocheBib This cosy restaurant has been a culinary landmark of Dinant since 1998. The secret of its success resides in the cheerful, heartfelt welcome of your hostess and the indulgent French culinary score of chef Éric Fieuw. Éric enjoys adding an Asian spin and unexpected notes to a classical lineup. For example, he might prepare fillets of seabass in a crumble with sweet mint in a daring but delicious association. This dish is further enhanced by rich, velvety mashed potato, leeks and a creamy fish sauce. Save room for pudding - the chef is a trained pastry cook! One last word of advice: the lunch me5.9km
• Le ConfessionnalBib Opposite Leffe Abbey, this nostalgic neighbourhood bolthole provides a showcase for the owner’s passion for flea markets. Red and white checked tablecloths, decorative soup tureens and silverware set the friendly scene. The traditional fare oozes with the charm of yesteryear and the regularly changing menu offers an array of hearty, traditional dishes, such as duck leg à la bourguignonne or roast shoulder of lamb with garlic confit. Hunger obliterating food free of fussy frills and a treasure trove of French wines at prices that make sense.7.2km
• Bistro Gourmand Behind the characteristic stone façade of the Wave Distillery, this bistro more than embodies its name (gourmand)! Matthieu Chalmagne adds a new spin to pedigree Gallic classics in a high-flying bistronomic vein and imbues a certain delicacy to his dishes, without losing sight of their hunger-satisfying goal. His personal take on a family favourite, veal stew, is a case in point: fluffy rice with carrots and celery, on top of which are placed two slices of Melba toast which are, in turn, smothered in melt-in-the-mouth, fork-tender veal stew, while a dollop of Madras curry-spiked creamy gravy a8.8km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.