Hotel La Roseraie

Daniel Antuna and his wife Petra have been pampering their guests from the warm welcome on the doorstep to the final goodbye as they leave with a smile on their lips since 2005. An open kitchen ensures that you won’t miss any crumbs of the culinary show in this restaurant, which is also home to a chef’s table, where you will feel both at home and as if you are a VIP guest. Chef Antuna deploys state-of-the-art culinary techniques without betraying his classical training. His unique sense of flavour is superlatively enriched by Asian influences. For example, he may pair the delicacy of exception

This bustling brasserie in Jette has been renowned for its warm welcome and first-class grilled repertory since 1988. By the the grill, the owner masterfully supervises the spot-on cooking of all types of meat. An example: rare hanger steak with a subtle shallot sauce and of course piping hot fresh fries. The enticing menu naturally stars a lineup of patriotic Belgian classics ranging from shrimp fritters to authentic Brussels waffles. A friendly vibe, generous helpings and a glass of wine in good company – hard to beat!

Auberge Napoleon has been a favourite with foodies for years. With high ceilings and charming old beams, the restaurant is entirely done out in white. The chandelier is a particularly impressive feature. On the terrace, you can take in the full beauty of the garden, a tranquil green escape. The extensive menu features classic cuisine – expertly done, down to the dishes finished table side. Think duck breast with an intensely flavoursome port sauce, sole meunière or hop shoots in hollandaise sauce. Many of the dishes can be shared, which ups the fun factor!

To get a real taste of authentic Brussels, head for this historic café, whose pores ooze vintage charm with a bustling, almost boisterous brouhaha to match. The chef pays tribute to tradition with a patriotic line-up of no-nonsense Belgian classics, such as shrimp fritters, steak and fries and dame blanche (vanilla ice cream and hot chocolate sauce). The Brasserie de la Gare provides conclusive evidence that some things never change!

San Degeimbre’s vision of brasserie dining has become reality in the post-industrial mixed-use hub of Brussels’ former rail freight terminus. The contemporary establishment sports two rooms and our preference went to the mezzanine and its counter that hugs the open kitchen. The culinary score spans Belgium, Peru and Asia. For example, waterzooi with a kick of yuzu, or duck magret cooked in its skin and paired with an incredible orange sauce that features a jazzy blend of soy and a whiff of garlic. Correspondance unveils chef Degeimbre’s highly distinctive, no-holds barred, creative hallmark, w

Clash is a hip and vibrant restaurant with posters of celebrities providing an extra touch of cool. The lighting even gives the place a bit of a disco feel (be sure to check out the regular DJ nights). Classic dishes reign supreme on the menu, with aged meat being a big feature. No unnecessary frills, just straightforward, bold flavours. You might start with some crispy shrimp croquettes, then, during the game season, move on to pheasant roasted on the bone à la brabançonne. Be sure to leave room for the Brussels waffle, prepared to a time-honoured recipe. The extensive menu will leave you spo

Sam Van Landeghem has breathed new life into his family’s restaurant, formerly Michel. The stylish villa is the epitome of friendly, warm and unstarched. While the cobwebs have been dusted off the menu, the establishment’s devotion to the ingredient remains steadfast. Al dente Belgian asparagus with morels, broad beans and asparagus jus. The chef avows a fondness for legible flavours and family favourites, without forgetting the odd Asian twist. Gastro Brisk’s market-fresh cuisine ticks all the boxes!