Brussels' Kitchen

21 rue dejoncker, 1060 saint-gilles
instagram
du mardi au samedi,
de 12h à 14h et de 19h à 22h
petits plats à partager :
cocktails

We decided to try Nénu the very first day they opened. For most restaurants, that could have been a serious mistake – and maybe even a bit of drama. We walked armed with patience and tolerance, and ready to forgive mistakes – big or small – that could come or way. None of that was necessary. Yet our expectations were quite high, to say the least. Between Ötap – you’ll recognize the style of the architect without a doubt -, Old Boy and even Chinese Tuxedo in New York, for those who may be familiar, Nénu had us wait for its opening like no other restaurant had so far in Brussels.

Continuer

128 chaussée d’alsemberg, 1060 Saint-Gilles
0486 55 68 31 – site web
ouvert le midi du mercredi au vendredi
le soir jeudi et vendredi
brunch le weekend
réservation par sms
lunch 3 petits plats : 12€
menu soir 5 petits plats : 30€
brunch : 20€

Before setting foot in Brussels almost 5 years ago, Loïc was living in Japan. First in Okinawa, then a bit all around the country. This Italian video-artist had long become Japanese at heart before opening Tokidoki, yet he was not exactly the person we were expecting to see when we heard Japanese spoken in the kitchen. To be honest, we didn’t really know who or what to expect. On the window, you can read “Aussi ouvert qu’un transat à la plage”, which roughly translates into – as open as a sunbathing chair on the beach. Finally.
We had been waiting for that opening for a while, witnessing – too late every time – pop-up brunches and one-time dinners all over the place. It’s now official, Tokidoki now welcomes customers for lunch, brunch and dinner.

Continuer

49 rue Ropsy Chaudron, 1070 Bruxelles
02 523 09 58 – site web
Du mardi au vendredi de 12H à 13h30,
jeudi et vendredi soir de 19h à 20h30
lunch 3 services à 75€
menu 6 services à 185€

David’s loud voice echoes across the room as we enter his restaurant, an hour before the beginning of service. It should simmer long enough to become a thick sauce, he says, to one of his cooks. The chef, owner of the restaurant for over 12 years now, is just as charismatic as his restaurant. What we notice after, is the bright pink Jupiler neon sign, still hung above the bar, most probably a long kept treasure from its previous owners. Then comes the aquarium, standing proud and tall in the middle of the room, giving the place a bit of a seafood or even a Chinese restaurant look.

Continuer