5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels

5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - A Taste of Japan Takes Root in Downtown Brussels

Brussels may be best known for moules-frites, waffles, and chocolate, but the culinary landscape of Belgium's bustling capital is rapidly diversifying. Over the past few years, a wave of new Japanese restaurants has taken root in downtown Brussels, bringing an exciting infusion of flavors and techniques from the Land of the Rising Sun.

One standout is Yūgen, a Minimalist-chic eatery located just steps from the Grand Place. Helmed by Chef Sang Hoon Degeimbre of two-Michelin-starred L'Air du Temps, Yūgen offers contemporary takes on kaiseki, the intricate multicourse dining tradition of Kyoto. Diners can embark on culinary journeys showcasing the finest Belgian ingredients through a Japanese lens, with dishes like Flemish carbonnade beef served with chestnut miso and lovage. The sublime 10-course tasting menu, coupled with an optional sake pairing, provides a transcendent exploration of what's possible when Belgian and Japanese sensibilities intertwine. As one diner raved, "With an approach balancing tradition and innovation, Yūgen expands your horizons in the most delicious way possible."

For a more casual and affordable experience, check out Mazet, a hip izakaya-style joint in the diverse Matongé neighborhood. Lit by paper lanterns, Mazet packs in locals and expats with its tasty array of ramen, gyoza, tempura, and other izakaya favorites. Those craving authentic Tokyo street food will delight in the okonomiyaki, a savory Japanese pancake filled with cabbage, noodles, and your choice of pork, squid, or shrimp. Grab a glass of Japanese whisky and watch the chef prepare your okonomiyaki on the hot griddle built right into your table. The lively, laid-back ambience makes Mazet a favorite for get-togethers with friends.
Seeking an inspirational dose of Japanese culture along with your meal? Look no further than EN. This serene oasis lies hidden down a small alleyway just blocks from the bustle of Brussels' city center. EN offers modern Japanese cuisine crafted from local Belgian ingredients and inspired by the seasons, artfully presented in a minimalist dining room. Multicourse menus may include delicate tempura accompanied by Kriek lambic dipping sauce or Flemish wild venison served with black garlic and sansho pepper. Chef Paul-Henri Cuvelier aims to provide an authentically Japanese experience through cuisine, design, and hospitality—diners are even asked to remove their shoes before entering. A meal at EN is one of deep cultural exchange bridging Belgium and Japan.

What else is in this post?

1. 5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - A Taste of Japan Takes Root in Downtown Brussels
2. 5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Molecular Gastronomy Gets a Belgian Twist
3. 5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Brussels Embraces Street Food with New Food Truck Hub
4. 5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Farm-to-Table Eatery Brings Fresh Flavor to Historic Neighborhood
5. 5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Celebrity Chef Opens First Brussels Outpost in Trendy Ixelles
6. 5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Locavore Movement Inspires Inventive New Menus
7. 5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Classic French Cuisine Gets a Contemporary Facelift
8. 5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Hip Coffee Shop Adds Late-Night Small Plates Menu

5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Molecular Gastronomy Gets a Belgian Twist

Brussels has become a hotbed for molecular gastronomy, with chefs putting a distinctive Belgian spin on food science techniques. While Spain's Catalonia region is considered the birthplace of molecular gastronomy thanks to famous chef Ferran Adria, Belgian chefs are now taking the avant-garde approach in deliciously innovative new directions.

Leading the molecular charge is two-Michelin-starred Brussels restaurant Bon-Bon, the laboratory of wizardly chef Christophe Hardiquest. Bon-Bon dazzles diners with wildly imaginative dishes that are as much art as sustenance. Hardiquest uses unexpected ingredients like beetroot tea and cauliflower couscous to yield intense flavors and striking presentations. One signature dish that epitomizes his mad-scientist style features langoustine coated in squid ink and perched atop foie-gras macarons and dashi gelee. This unlikely combination produces an explosion of textures and marine essences for the senses.
Over in the stylish Dansaert district, the new restaurant Anecdote also embraces molecular techniques to re-imagine Belgian classics. Chef Agastin Dandoy, protégé of Hardiquest, offers a fun, modern take on the traditional Belgian stoemp, a hearty mash of potatoes and vegetables. Dandoy deconstructs stoemp into its primary components—potato foam, carrot gel, leek ash—transforming rustic comfort food into a visually stunning canvas for the tastes of Belgium. Anecdote's pared-down, contemporary space provides a sleek backdrop for Dandoy's artful concoctions.
For a dash of molecular magic paired with your morning coffee, don't miss Arabica Coffee & Restaurant in hip Saint-Gilles. Chef Arnaud Ickx injects Pan-Asian flavors into classic French techniques to craft items like green apple beignets with yuzu cream. But it's his array of foam coffees that generates real buzz. Using foaming agents instead of milk or cream, Ickx concocts innovative coffee cocktails as delicious as they are ingenious. His cappuccino dosette, featuring espresso mixed with foamed milk, Nutella and hazelnut praline, has become an Instagram star. Arabica's laidback charm and tasty marriage of coffee and molecular cuisine makes for an ideal low-key experience.

5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Brussels Embraces Street Food with New Food Truck Hub

Once derided as déclassé, street food has emerged as a hot trend across Europe's capitals. Now Brussels is wholeheartedly embracing the street food revolution with a new semi-permanent food truck hub called Food Village. Located at the iconic Place de Brouckère, Food Village brings together 18 of Brussels' best mobile restaurants, providing an easily accessible one-stop shop for the city's burgeoning street food scene.

The colorful truck alley buzzes day and night as locals, tourists, and office workers alike flock for tasty quick bites. Options range from authentic Belgian specialties to global flavors, satisfying a diversity of cravings. Long lines form for Brussels' legendary fries at Chez Gaston, where the potatoes are double-fried in beef drippings for ultimate indulgence. You can pair those frites with mitraillette sandwich loaded with meat from the esteemed butcher chain Renmans. Or for lighter fare, the Bokk'Truck serves up healthy, build-your-own Buddha bowls with your choice of grains, greens, and dressings.

Those with more adventurous palates can explore Taco Tuesday's creative takes on tacos and quesadillas, including their Korean fried chicken or massaman curry fillings. If you prefer American classics, Hank The Truck dishes out juicy burgers and Chicago-style hot dogs that are some of the best you'll find this side of the Atlantic. The options span globe, with Nepalese momos from Mt. Momo, Vietnamese banh mi sandwiches at Nouille Bar, and Argentinian empanadas from Empamo.

Beyond the sheer variety, Food Village's lively communal seating gives it an energetic vibe where complete strangers share tables and trade bites. As Brussels resident Léopold Dupont noted, "You can meet people from all over the world just waiting in line and chatting about which trucks you've tried. It feels very unifying and fun in a way you don't find at most Brussels restaurants."

Food Village also hosts regular evening food festivals spotlighting different international cuisines each week. Recurring Burger Bash, Bao Bun Bonanza, and Taco Fiesta events give the trucks an opportunity to get creative with specials. With reasonable prices averaging 5€-10€ a meal, you can sample widely without breaking the bank. According to student Alexia Jansson, "I can literally have a three course dinner bouncing between trucks for under 15€ total - it's an amazing deal compared to most other eating options."

5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Farm-to-Table Eatery Brings Fresh Flavor to Historic Neighborhood

Tucked away on a quiet cobblestone street in the historic Marolles district, the unassuming restaurant Nouveau Seve is single-handedly reinvigorating the neighborhood with its dedication to farm-fresh local cuisine. Chef Olivier Bontems' chalkboard menu changes daily depending on what's in season and available from nearby producers. This hyper-localized approach showcases Brussels' bounty while keeping food miles low.

Diners rave about Nouveau Seve's bright, clean flavors that really let the ingredients shine. A recent lunch menu featured Flemish beef tartare topped with parsley oil and served with hand-cut fries. Other highlights included pan-seared monkfish with cauliflower mousseline and North Sea shrimp bisque. For dessert, a not-too-sweet lavender panna cotta provided the perfect finish. Meals feel like an edible tour of Belgium's farms, forests and waters.
Everything is prepared in Nouveau Seve's open kitchen, allowing diners to see Bontems and his small team in action. This connection and transparency enhances the experience. "Watching the chefs cook made me appreciate all the love and care that went into our meal," said regular patron leuc` laâmâne. The historic exposed brick interior with an open-beam ceiling and rustic Mediterranean tiles furthers the warmth and intimacy.

Despite international acclaim, Nouveau Seve retains its unpretentious vibe. When I dined there on a Wednesday evening, Bontems made the rounds greeting customers at their tables. His graciousness and passion add to the homespun charm. While white tablecloths and formal service are absent, the quality shines through.
Nouveau Seve has spurred renewed interested in Marolles from locavores and foodies. But it also appeals to neighborhood old-timers looking for an excellent value. The €39 prix fixe is a bargain for cooking of this caliber. And €15 weekday lunches present an accessible way to sample Bontems' brilliance. Nouveau Seve blends fine dining execution with casual warmth—an appealing combination.

5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Celebrity Chef Opens First Brussels Outpost in Trendy Ixelles

The upscale Brussels neighborhood of Ixelles just gained a heavy dose of star power with the opening of two-Michelin-starred chef Jean-Georges Vongerichten’s first restaurant in Belgium. Named Léopold after King Léopold II, Vongerichten’s new gourmet bistro brings his signature French-Asian fusion cuisine to an elegant Art Deco setting in Place du Chatelain. Known for restaurants in culinary capitals like New York, Paris and London, Vongerichten's arrival confirms Brussels as a premier dining destination.
Léopold’s opening has been hotly anticipated since it was first announced last year. Reservations quickly booked up months in advance, proving the chef’s strong international draw. Brussels native Camille Dubois managed to snag a last-minute cancellation for Léopold’s second night. “I’ve always dreamed of eating Jean-Georges’ food,” Dubois gushed. “Having him open a restaurant here feels surreal.”

The menu showcases Vongerichten’s knack for marrying French techniques with bold Asian accents. His signature spicy cabbage salad with Asian pear and black trumpet mushrooms demonstrates this fusion, with Thai basil dressing adding zing to the crisp Belgium endive. Other standouts include squab stuffed with foie gras and black truffle, and whole roasted sea bass in Champagne nage. Dishes leverage Belgian ingredients to ground Vongerichten’s exotic flavors.
Léopold’s swanky vibe matches the upscale neighborhood. Molten gold curtains and plush velvet banquettes create a glamorous mood, while an outdoor terrace provides prime people watching on the square. Servers clad in sharp vests epitomize Continental sophistication. Yet the atmosphere remains lively, fueled by copious Champagne. On a recent Friday night, groups filled the terrace celebrating in style.
Ixelles resident and self-proclaimed “foodie” Henri Dubois predicts Léopold “will become one of Brussels’ hardest reservations once word spreads.” While undeniably expensive with the tasting menu priced at €185, Dubois says special occasions warrant a splurge. Already Brussels’ influencer set floods Instagram with photos of Léopold’s artful dishes.

For all the hype, Vongerichten himself remains humble and gracious. When serving an amuse bouche on opening night, the chef told guests, “I’m so happy to be here in your beautiful city.” His sincerity and engagement endear him to supporters. "You can tell his passion is cooking, not fame," notes Superfan Camille Dubois.

5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Locavore Movement Inspires Inventive New Menus

The locavore movement, which emphasizes eating locally-sourced foods, has inspired chefs across Brussels to get creative with hyper-seasonal ingredients from nearby producers. More restaurants are cultivating direct relationships with local farms, dairies, breweries and other food artisans to highlight regional flavors and support small businesses. This hyper-localized approach is shaping inventive new menus grounded in terroir.
For husband and wife team Karel Nouwen and Alice Carpentier of restaurant Racines, sourcing locally is deeply meaningful. “We strive to represent the diversity of Belgian culinary traditions by featuring ingredients from small-scale producers our grandparents would have known,” says Nouwen. The menu evolves constantly based on the season and availability from their network of trusted suppliers. During asparagus season, look for the luscious local spears accompanied by hollandaise frothy with Geuze-Biersaure from microbrewery En Stoemelings. Come autumn, Nouwen forwards hearty Liège meatballs using beef from their go-to butcher Wilde Wuitens and salts flavored with smoked Ardennes ham from Tarte Frangipane. “Letting exceptional local products shine inspires us daily,” he says.

At casual brasserie Sur Mesure, Chef Lorraine Wauthier takes locavorism even further by partnering with NGO Refresh and gathering unsold produce from neighborhood grocers to curtail food waste. Wauthier then crafts a zero-waste menu around these ingredients. A recent lunch featured a tartine piled high with caramelized endives, radicchio and orange supremes destined for the bin. For Wauthier, getting maximum flavor and nutrition from sourced foods is a responsibility. “The locavore ethos is not just about proximity to me, but also avoiding waste and showcasing unloved ingredients,” she says.
Some locavore menus offer an edible tour of Belgium's distinct regions. At renowned restaurant L'Air du Temps, Chef Sang Hoon Degeimbre's tasting menu includes dishes devoted to each region, like Flemish asparagus with smoked eel or Liège-style rabbit and prune sauce. “I want to celebrate local terroirs that make Belgian cuisine unique,” says Degeimbre. They source from producers hand-selected for their traditional practices. By traveling to farms and sampling ingredients firsthand, they ensure quality. “We consider vendors as partners and collaborators,” says Degeimbre.

5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Classic French Cuisine Gets a Contemporary Facelift

For a city situated in Flanders, Brussels may come as a surprise for its wealth of quintessentially French restaurants. Yet over the past decade, these stalwarts of French fine dining have shed stodginess and turned over a new leaf. Classic cuisine now comes with a contemporary twist as innovative young chefs reinterpret opulent dishes through modern techniques and global inspiration.
Among the vanguard is Humphrey Restaurant & Terrace, which recently reopened after a six-month renovation that radically transformed the heritage hotel’s former staid dining room. “We wanted to move away from the rigid formality people associate with French cuisine,” says executive chef Dimitri Carbonnelle. Indeed, while the food remains firmly French, the atmosphere is relaxed and convivial. A glamorous new cocktail bar welcomes guests with drinks like Mr. Pickwick (gin, elderflower, cucumber and mint) before dinner. Inside the dining room, lush green banquettes, brass accents and an open kitchen create a fresh ambiance.

Carbonnelle aims to “make French cuisine less intimidating and more approachable.” To that end, he reinterprets classics with subtle twists, like adding yuzu kosho to steak tartare for a spicy kick. His signature dish, squab with salsify and vin jaune sauce, demonstrates finesse pairing the delicate bird with nutty salsify batons and vin jaune from the Jura region. “I want to move French cooking forward while still celebrating its roots,” Carbonnelle says.
A similar spirit animates Gare Maritime, a newcomer bringing chic French fare to the industrial Tour & Taxis site. Chef Kevin Lejeune, who honed his skills at two-Michelin-starred La Paix, artfully blends classic techniques with global accents absorbed from past travels. Dishes like his tangy ceviche of North Sea shrimp and Granny Smith apple feature Japanese ingredients like yuzu, while the complex lamb tagine with couscous and harissa reflects North African flavors collected during a stage in Marrakech. “Travel inspires me to keep evolving as a chef,” notes Lejeune. Sleek Scandinavian décor makes Gare Maritime feel cosmopolitan yet comfortable.

For a more avant-garde spin on French cooking, Le Chou de Bruxelles raises the bar in the tony municipality of Uccle. Canadian chef Kwang Uh pushes boundaries with dishes like oxtail served in a smoked milk capsule that diners pierce to release its richness over the meat. Foie gras custard accompanied by cocoa sorbet and cacao nib tuile makes for an unexpectedly delightful pairing. Whileflavors lean experimental, technique remains grounded in French tradition. “I like to subvert expectations of French cuisine while still retaining its essence,” says Uh. The artsy atmosphere matches the kitchen’s bold vision.

5 Bold New Restaurants Shaking Up the Foodie Scene in Brussels - Hip Coffee Shop Adds Late-Night Small Plates Menu

Tucked away in Ixelles, Brussels’ own version of Brooklyn, Coffee & Tonic is the neighborhood spot your hipster dreams are made of. By day, it’s a laidback coffee shop slinging expertly pulled espressos alongside veggie-friendly lunch fare like avocado toast with za’atar. But when the sun sets, this café transforms into a buzzy tapas bar perfect for a night out with friends. The addition of a dinner menu featuring globally inspired small plates makes Coffee & Tonic a unique dual-concept venue ideal for both daytime chilling and evening revelry.

As customer Léon de Winter told me, “Coffee & Tonic has become my go-to third space—not home, not work, but somewhere in between to spend quality time.” He loves starting his mornings there chatting with one of the talented baristas over an oat milk latte. Come evening, he returns with his wife Mira to share a bottle of natural wine and nibble on bites like Korean fried chicken bao buns or harissa-spiced merguez sausage. “It provides the comforts of a café plus the energy of a bar, so we get the best of both worlds,” says de Winter.

The key draw is an eclectic menu courtesy of head chef Dries Decreus, who trained at Copenhagen’s celebrated Relae. “I try to pack bold, global flavors into shareable small plates, which encourages trying new things with good friends,” he told me. His lamb tagine with apricots, ras el hanout and labneh carries warmth of the MoroccanCasbah. The binchotan-grilled broccoli with smoked lemon tahini and aleppo pepper exudes the vibrant crunch of Middle Eastern markets. And his Korean-style fried chicken sandwich with gochujang aioli and kimchi pickle zings with exhilarating spice.

The laid-back setting—think reclaimed wood tables, wrought iron chairs, and graffiti murals—makes sampling Decreus’ global array feel adventurous but not intimidating. As regular Patrick Maes told me, “I like that I can stop by alone after work and sit at the bar chatting with the friendly staff without any fuss.”

Late-night small plates provide sustenance after DJs and bands perform at Coffee & Tonic’s intimate events space each weekend. Decreus sees his menu as the perfect filler for soaking up cocktails and Belgian brews. “Having good food available until 1am on weekends reduces the urge to go to tacky late-night chip shops,” he laughs. “It’s elevated street food for when hunger strikes after dancing the night away.”