rue hôtel des monnaies, 80 1060 Saint-Gilles instagram du jeudi au lundi de 17h à minuit à manger : 5€ – 15€ cidre au verre : 4,9€ – 5,4€
La lumière est tamisée, un grand bar en pierre traverse la pièce, et des tabourets en bouleau ornent les murs et le comptoir. Tout est beau chez Badi, mais ce qu’on aime particulièrement, ce sont les centaines de bouteilles de cidre aux étiquettes vives et colorées qui emplissent les étagères.
A la carte, des galettes bretonnes travaillées au fil des saisons (9€), des huitres de cancale n°3 (6€), un tartare d’algue (5€) et des praires farcies au beurre persillé et à l’ail (15€). On se réjouit d’être arrivées au bord de la mer.
chaussée d’ixelles 280, 1050 Ixelles bookings from wednesday to sunday from 6pm to 10pm to share : 8€ – 15,50€ menu for 2 pers : 70€
We opened our eyes wide as we stepped into Bombay BQQ for the first time. With the scaffolding that’s been around the building for weeks, we simply had no idea of what was going on in the inside. And we remained speechless.
Bombay BBQ is Tim and Pavan’s third Indian restaurant, and we can clearly tell they very well know what they’re doing. But even though it’s the third, it is no less a unique restaurant with its very own identity, not unlike every piece of furniture and decoration – quite unique too to the say the least – that now fill the space.
rue antoine dansaert 202, 1000 Bruxelles bookings du vendredi au lundi de 18h30 à 23h menu 7 services : 68€ pairing boissons : 38€
I’m out of words, was more or less what I said when I was asked about my experience at Aster about two weeks ago. Nevertheless, I will do my best to tell you about this incredible experience.
Did the fact that I was there to celebrate amazing news, with a person I love or simply because it was Friday help the evening. Most probably. But was Aster itself the main reason the night was unforgettable? Definitely.
Av. Félix Marchal 26, 1030 Schaerbeek bookings du mercredi au samedi de 18h30 à 22H 2 course menu : 30€ 4 course menu : 39€
We already knew and loved Tomo’s cooking back when he was working at Sake Bar, and had followed him all the way to Copain, when he worked in their kitchen while waiting for his own to open. We were therefore super excited to finally discover his very own venue in his name a couple months ago; Yoka Tomo.
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