Brussels in spirit · Belgian at heart
Moules-frites, slow carbonnade and waffles from the iron — cooked and served by the women of La Belle Belgique, on two floors of one glowing townhouse.
The house
La Belle Belgique is an imagined restaurant with very real intentions: the classics of the Belgian table cooked properly, served warmly, and made easy to book — right down to the table you would like to sit at.
Two floors
The same oak, stone and brass on both floors — and two quite different evenings. Pick the mood, then pick the table.
16 tables · 56 seats
Lively, social, close to the bar
Sixteen tables on warm oak herringbone, between the street windows and a long oak-and-brass bar. This is the brasserie heart of the house: conversation, clinking glasses and chandeliers overhead. Every table here is step-free from the entrance.
17 tables · 54 seats
Calm, candlelit, made for occasions
Up the timber staircase the room softens: wool rugs, a velvet banquette, a stone fireplace and seventeen tables set a little further apart. The same oak, stone and brass as downstairs, with lower light and a slower pace. The upper floor is reached by stairs only.
From the kitchen
A short, honest menu of Belgian classics, with vegetarian and vegan plates that were designed, not adapted.
€17
Two crisp croquettes with a molten bisque filling full of hand-peeled North Sea grey shrimp, fried parsley and lemon.
€27
A kilo pot of Zeeland mussels steamed with celery, onion, parsley and white wine. Twice-fried frites and house mayonnaise.
€25
Beef braised for four hours in brown abbey ale with onions, thyme and a slice of mustard-spread gingerbread. Served with frites.
€24
Poached farm chicken in a silky broth bound with cream and egg yolk, with leek, carrot, celery and potatoes.
€19
Endives caramelised in butter and honey under crisp puff pastry, turned out and finished with fresh goat's cheese and thyme.
€11
A brioche-dough waffle baked to order, its pearl sugar caramelised on the iron. Whipped vanilla cream and strawberries.
A stew needs four hours and a guest needs to feel expected. Everything else is detail.
How we host
Stews get their hours, frites are cut by hand and fried twice, and the mussels arrive daily in season.
Every dish lists its ingredients and its allergens in plain words. Ask us anything — we would rather be asked.
Step-free tables on the ground floor, generous plant-based plates, and time to enjoy them.
The team
From the pass to the bar to the front door, La Belle Belgique is run entirely by women. Meet a few of them.
Hélène Vandersmissen
Head Chef
Aïssatou Diallo
Sous-Chef
Charlotte Lemaire
Pastry Chef
Isabelle Declercq
Restaurant Manager
Marie Claes
Head of Service
Lotte Janssens
Beverage Lead
See each floor from above, check what is free and reserve the exact table you like.