Kline

The first time I tried Kline, back in 2022, I was sitting at a table in the middle of what looked like someone’s apartment — somewhere between a tiny kitchen and a walk-in shower still under construction.

At the time, it was just a pop-up, set up temporarily in the top room of Teddy Picker (is a bastard), the ultra-exclusive (and almost secret) hotel run by the same team.

That was three years ago.

Since then, the team — and the kitchen — have moved downstairs to the ground floor of the same building, now with a big terrace. And honestly, it’s become one of our absolute favorite spots in Brussels.

In the kitchen, Nico and Katrien work small miracles with beetroot and buckwheat — and sometimes, with crackers too.

To start, you might be served a few radishes, leaves and stems included, or some miso-coated green beans. Honest, delicious produce, elevated by its own simplicity.

Then things really take off — with dishes like their spectacular slow-cooked pork belly (€16), a signature small plate that often appears on the menu, or their grilled mushroom skewers (€17) with white mole and salsa verde — simply out of this world.
(You’ll actually find that recipe in our second cookbook, and we’re pretty proud of it.)

In short, these two are total stars in the kitchen. And after countless visits, we’ve never once been disappointed — not by the food, the service, the atmosphere, or their flawless natural wine list.

Like we said: one of our very favorite places in town.