“I can say that the Moules Nature were by far the best that I have ever eaten anywhere - huge and just seasoned enough to let the natural flavour standout. I am not sure that I even made a dent in it. Frites were great. Would definitely go back."
“The menu offers a wide range of Belgian dishes which amazingly, is not that common in Brussels. There are traditional dishes, Belgian dishes with a twist and some classics. There is of course the option of a Menu Terroir Belge (Belgian Menu) including Belgian classics such as Paté du chef, Flemish stew, or flan caramel. For anyone not familiar with Belgian food, a very good start.
“We also asked for the wine menu, which again was a very pleasant surprise. Wines start at a very reasonable price and are conveniently divided into whites, fruity reds, medium reds and powerful reds. The choice of wines (and prices!) is though incredible and there is something to suit every budget and taste. There is also a good choice of Belgian beers on offer.
“Personally, I ordered the pig cheeks in kriek sauce. The dishes arrived in small little pots, with Belgian frites on the side. We tried Eel in green sauce. Absolutely amazingly soft, tender meat, a great sauce, the eel was delicious and the frites were pure Belgian perfection. Sounds like a lot? The portions are well designed, and there is very little to keep one away from the desserts. Have I not been living in Belgium, I know I would order the Fromages Belges, a very tempting offer of four cheeses and their respective chutneys/ jams. Divine. A perfect end to a true culinary delightful dinner.
“Flawless cooking and real Belgian food. You rarely come across this well cooked food (and not Michelin starred!), and such an interesting choice. A must for Belgian food lovers, a must for tourists wanting to discover more about Belgian food. Definitely a restaurant I will recommend further, and probably go back to myself.
“Some restaurants in Brussels leave you feeling giddy, if not a bit ecstatic. A new place from the Flemish chef Peter Goossens, is among them. (His other restaurant, Hof van Cleve, has three Michelin stars.) Set in a Victor Horta building that’s part of the Royal Museums of Fine Arts, the minimalist interior is dominated by immense black chandeliers and attracts Flemish hipsters and matrons alike. The kitchen specializes in updated Belgian classics like eel in green sauce, veal kidneys with Ghent mustard and spit-roasted cockerel? all accompanied by perfect frites. The wine cellar, encased in sleek glass, offers a nice mix of French and New World varieties, including a delightful Flemish chardonnay with hints of seaweed. For dessert, order the waffles from Liège, a town in Belgium, which manage to be baroque without being too sweet.”