Fort de Saint-Héribert
19th-century fort in Belgium
City hotel guide
Profondeville
Hotel archive, loyalty coverage, and guest-verified insight entry points for Profondeville.
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🕐 Europe/Brussels · 💱 EUR
Nearby attractions
Fort de Dave
fortification in Belgium
Dave Castle
castle in Namur, Belgium
Dining
L'Eau Vive
Imagine a romantic dinner on a lush green terrace with a stream and a waterfall softly burbling in the background! The dining room, refurbished in a trendy vein, and the chef’s table of this former 17C mill, also embody this idyllic portrait. Everything revolves around the diner in this establishment which is the epitome of friendly. The talent of Pierre Résimont shines through in a lineup of familiar flavours to which he adds an inventive spin characterised by delicate, generous craftsmanship. Examples include slices of lightly barbecued red tuna, served with a savoury shellfish seasoning and
WebsiteLe Beau Rivage by Curtis
Curtis Maquet has breathed a new lease of life into the Beau Rivage, a culinary landmark of Namur that is idyllically located on the banks of the Meuse. Relax in the stylish interior as you sample the repertory of a young chef who learned the ropes at the Table de Maxime. Delicate, expressive cuisine that revolves around the ingredient and is steeped in familiar, elegant and powerful flavours.The chef demonstrates his know-how with a breast of Miéral duck, cooked medium rare with a lovely crispy skin. This is flanked by a sweet, spicy Vadouvan jus and a medley of winter side dishes such as fin
WebsiteAu Phil des Saveurs
This modern, stylish establishment commands a panoramic view over the valley that immediately sets a tranquil tone. Chef Phil Garcia crafts a classical score, to which he adds the odd Mediterranean touch, always with an eye on the visual appeal and overall balance of each dish. An example: a colourful medley of courgettes and tomatoes, baked in the oven and scattered with Provençal herbs is further underscored by a furikake-laced mayonnaise and a velvety spinach and black pepper ice cream. Playful, whole-hearted and full-bodied depict the flavoursome score. The excellent set menu offers a rang
WebsiteLa Cuisine d'un Gourmand
Ambitious John Maes is a genuine good food lover. His mission in life is to source the best regional ingredients, to unfetter his creativity and to please or surprise his patrons with subtle fare. Outstanding quality at affordable prices. The tasteful, modern interior commands a fine view of the river Meuse.
WebsiteChez Chen Wépion
The River Meuse is the star of Chen’s establishment and the low-key dining room stretches out along its banks allowing each table an unhampered view. The Chen family then whisks you off to China, specifically to Zhejiang province. The extensive menu ranges from house-made dimsum to start to tender, juicy lacquered duck with crispy skin flanked by traditional pancakes that further enhance the dish’s underlying umami. A festival of indulgent flavours and generous helpings. A blue-chip establishment that offers splendid value for money.
WebsiteAttablez-vous
Take a seat, as the restaurant’s name orders, and admire the ornamental tree that jazzes up the elegantly stylish contemporary interior, also home to an authentic cheese cave where all sorts of delicacies ripen slowly. Now let’s add attentive service and tips from the knowledgeable sommelier, who gets a kick out of suggesting unusual wines, and the scene is set. Chef Charles-Edouard Jeandrain mixes playful ideas with timeless classical flavours, conjuring up a fascinating repertory that demonstrates his respect for the ingredient and his quest for varied textures. He may prepare paella-style r
WebsiteMona Lisa
Make no mistake, this modern eatery is light years from your run-of-the-mill Italian trattoria. The Mona Lisa is helmed by a couple of Sicilian parentage, who is proud of their first-rate produce and of lovingly and meticulously crafting old-fashioned recipes that uphold Italy’s impressive culinary legacy. The chef may sear a fine slab of pollock in a frying pan, flanking it with a creamy, rich potato mousseline and an intriguing combination of green and white asparagus, while a risotto ravioli unveils intense flavours and fascinating contrasts. You can trust your hostess to help you make your
WebsiteL'O à la Bouche
The curtain rises to tightly packed tables, the characteristic hum of a busy brasserie and a warm, welcoming vibe, while the smiling faces of diners bear witness to the flair and talent of the chef. The latter has a knack for customising brasserie dishes: risotto is a staple of the menu, without forgetting fork-tender pork cheeks cooked in a velvety powerful sauce. Should there be pain perdu (French toast) on the menu (light, fluffy and served with vanilla ice cream and butterscotch sauce), don’t hesitate a minute – it is out of this world!
WebsiteAttraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.
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