Riad Anata, Fez
SITE WEB – réservation
chambres doubles 108€ – 126€
riad complet (5 chambres) : 600€
About five years ago, we were lucky to discover Fez for the first time, thanks to Valérie’s invitation in her stunning Riad Anata, just a few weeks after its opening. Having travelled the world and worked in Africa for over 10 years, this Belgian globe-trotter decided to buy her very first real-estate investment in Fez, Morocco. With the project of a luxurious, charming and accessible Riad in mind and about 4 years to develop it, Valérie was able to design every single detail that now make the Riad what it is.
Last month, I had the chance to discover Fez’s Medina for a second time, and to stay in her stunning Riad for a weekend, after 10 incredible days spent in the South of France with Wellness Experience.
Each month, Brussels’ Kitchen gathers 7 chefs from Brussels around a unique vegetarian tasting menu in 7 courses, paired with natural wines from Titulus Pictus, juices and coffee.
Two shifts of 40 guests, at 11am and 2pm, in a laid-back and warm atmosphere, at Humphrey.
Next Brunch Clubs this sunday 17th of June (2 shifts : 11am and 2pm)
Chef Line Up for this Sunday!
• Humus & Hortense
• Le Transvaal
Bookings at firstname.lastname@example.org 💫
and 4 places to non-brunch this weekend
The healthy « Brunch »
Le Prélude, and its super bentos – 13€
We already knew about their weekly bentos, though the opportunities we had to lunch in the area were far too few. The good news is, Sophie will welcome you with her huge smile – and her bentos of course – on saturdays too. Always available in a meat, fish or veggie options, and always served with 3 different types of salads and one cereal. The other good news is that if you want to slightly stray from the completely healthy path, that’s possible too ! The strawberry and lemon pies from Tea for Two and the delicious pastels de nata from Forcado are only waiting for you.
98 rue de la Brasserie, 1050 Ixelles
Walking into My Tannour, the first things you’ll spot are the big clay ovens to the left, half-burried into sand. If you come close enough, you’ll see the big flames licking the surfaces, and, standing right behind working the dough, Georges.