Savage

22 rue de la paix,
1050 Ixelles
website – 02 513 41 65
from tuesday to saturday, from 6:00 to 10:30pm
wednesday and friday from 12 to 2pm
closed on sunday and monday
lunch : 15,50€
4 course menu : 36€

 

It’s super hard not to be completely in love with Savage’s concept. A restaurant where meat and fish dishes are considered to be sides, and vegetables are the real deal. It fits perfectly with the times we live in, it’s simply right on point. For Joël, the chef, it’s something he’s been used to as a kid, and it makes even more sense to him now.

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September 15, 2021 • No Comments
 

Palette

closed

73 rue des alexiens,
1000 Bruxelles
instagram
du mardi au samedi, de 17h à minuit
petits plats : 8€ – 20€
vin au verre : 5€ – 8€

I’ve got just what you need, said Polo, heading back to the kitchen, after we asked him for wine recommendations. Half a minute late he was back with a bottle of Onda Anomalia, an Italian natural wine, with the taste and color of fruit candy. He poured us three glasses after warning us – this, it’s just beautiful, you’ll see. And it was. But not as much as the discovery we were making that evening. From the wine selection, the place, the food and even Polo himself, we loved every little thing at Palette that night.

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September 1, 2021 • No Comments
 

Boulengier

Avenue Jean Volders 11, 1060 Saint-Gilles
02 647 13 34 – website
Tuesday to Friday from 7am to 2pm & 4pm to 7pm
Saturday from 7:30 am to 6 pm
Sunday from 7:30 am to 4 pm

In January 2018, Chris and Marc opened their bakery at number 11 of Avenue Jean Volders. Their ambition: to make Brussels a city where you can find good bread. Not so simple. However, three years later, thanks to the help of Mathieu, their star baker, Boulengier has become one of the leading references for sourdough bread in our capital.

Chris tells me that with Marc, his partner and best friend, they wanted to work with natural leaven, organic flours, and long rising times. Basically: to have a dough rise as naturally as possible. At their place, the bread rises 24 hours, which makes all the difference with a “normal” bakery, where the average is about 2 hours.

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August 30, 2021 • No Comments
 

Liesse x Popa

culinary lab.

57 avenue adolphe Demeur,
1060 Saint-Gilles
site – instagram
from wednesday to sunday

The pale pink walls that were once covered with the drawings of Bouchée Double have been repainted, and the kraft paper where the menu used to be written has been torn off the walls. It’s a bit painful to see this Alsatian canteen disappear, of course, but that bit is part of the game at Liesse, and that’s also one of the reasons we love it so much.
Today, this culinary hub hosts – yet another – Pauline and her project ; Popa. And we already just as big fans as the first time.

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August 23, 2021 • No Comments