"Barrier-free" Restaurants in Belgium
Tim Boury and Inge Waeles' brick villa has been a haven of modern gastronomy and the very finest taste for years. The cuisine is lively, creative and open to new ideas, but not without skillfully incorporating classic elements into the first-class dishes.
With a view of the skyline, guests on the top floor of the museum can enjoy excellent cuisine, imaginatively prepared by Viki Geunes with his craftsmanship. He stylishly combines the classic with the modern and adds different textures to tried and tested dishes.
The magnificent Palais des Beaux-Arts in Brussels, the first building in Europe to bring together all the artistic professions, was designed by Belgium's most famous architect. Today, Nani-Lee Doehaerd and her team impress with their gastronomic art. Specialty: puff pastry.
Korean gastronomic artist San Degeimbre draws inspiration from the lush variety of plants in the restaurant's own gardens, but has also recently started to incorporate influences from his home country. Tip: Multi-course plant-inspired menus; non-alcoholic food accompaniment.
The polyglot and charismatic chef Yves Mattagne indulges his pronounced passion for fine seafood here. Tip: Dine on the heated terrace in the shade of venerable chestnut and plane trees and enjoy great drinks at the lounge bar.
The name says it all here. The decorated chef Thierry Theys knows how to enrich familiar dishes and combinations with subtle nuances on colourful plates. Tip: Fantastic wine cellar and impressive selection of wines available by the glass.
"The taste of pure products and contemporary flavours in a relaxed atmosphere" is the philosophy here. In the magnificent dining room, the actual product is always the star, the taste is always the focus. Tip: An aperitif or a café on the terrace.
From the ancient knowledge of his grandmother Eugénie to the ingenuity of his daughter Emilie, Éric Fernez spans a sumptuous bridge from traditional French cuisine to exciting new interpretations in his elegant restaurant. Legendary: pigeon & duck in nougat.
On the extensive grounds of the Botanic Sanctuary Hotel, in the heart of Antwerp, you can enjoy food and drink in the calm and peaceful ambience of Belgian star architect Benoit Viaene. Tip: Omakase deluxe menu (duration 4.5 hours), private dining.
In the unspoiled landscape of the Hoge Kempen National Park lies the luxury hotel Butte aux Bois, where the former pastry chef Ralf Berendsen runs a complex, never overwhelming kitchen line. His sauces are as irresistible as the bread. Tip: Minatur dessert trolley.
Our is considered one of the most beautiful villages in Wallonia. In a carefully renovated farmhouse with a new extension, chef Maxime Collard draws on the wide range of flavours of modern haute cuisine. The "Oir" flows clear and fresh on the terrace. Tip: Guest rooms.