The New York Times has released an article dedicated entirely to the Brussels food scene. Titled ‘Belgium or Brooklyn? 5 Bold New Places to Eat in Brussels’, author Alexander Lobrano went on a discovery mission at 5 new restaurants in the Belgian capital.
“Brussels, long the realm of stuffy French restaurants packed with gray-flannel-suited diplomats, has suddenly gone bold and bright”, Lobrano writes. “Thanks to a crop of young chefs with iconoclastic ideas about flavor and sustainability, the city, in thrall to the rich sauces of Gaul for nearly two centuries, has emerged as one of the most exciting, and affordable, places to dine out in Europe right now. Brussels may be the capital of Europe, but it feels more like Brooklyn or Marseille gastronomically. Casual, creative and multicultural, it’s a city that’s equally at home with bulgogi and duck breast — even together in the same dish.”
An introduction which certainly creates rather high expectations. And even though sometimes it’s better to go and discover a restaurant on a whim in order to not be disappointed afterwards, here are Lobrano’s favourites if you want to check them out.
1. Anju
Located in Saint-Gilles, Anju is the brainchild of long-time favourite chef Sang Hoon Degeimbre. The chef explores his South-Korean roots in this restaurant specialising in pairing the best rice wines, beers and natural wines with refined Korean comfort food, sometimes combined with a touch of Belgian cuisine.
2. Aster
In the well-known Dansaert quarter, Lobrano was charmed by Aster, a restaurant focusing mainly on plant-based recipes and seafood. All dishes are served on charming ceramics and come in small yet appetising portions. The interior, in its turn, is minimalistic and no-nonsense.
3. Kline
Not far from Aster, also in the Dansaert neighbourhood, lies Kline. Here, all the focus goes to Belgian culinary classics, which are however taken to the next level by adding some international details. Think guacamole made from Brussels sprouts. As eclectic as Brussels itself.
4. Nyyó
Nyyó combines three determining culinary influences in the life of chef Linh Nam: Belgium, Vietnam and New York. The sharing dishes are often based on Vietnamese recipes, to which local specialties get added in order to obtain a surprising flavour combination.
5. Klok
Klok’s headmaster is French chef Florent Ladeyn. The interior of the restaurant is a mixture of old-school Brussels bistro with a more industrial touch, while the menu has banned almost every ingredient that can’t be found in Belgium or France – including coffee and chocolate.
