Five Examples of Exceptional Gastronomy

From Brussels to Roeselare, via Koksijde, Liernu and Durbuy, five addresses each offer their own interpretation of what Belgium’s exquisite, contemporary, creative and inspired culinary scene stands for.

Bozar Restaurant

Housed in Victor Horta’s Palais des Beaux-Arts, Bozar Restaurant is one of the capital’s most distinctive dining establishments. At the helm is Karen Torosyan, who offers a refined cuisine rooted in a masterful command of the great classics and a constant quest for their essence.

The architectural character of the building and the precision with which each dish is composed create an experience with a dimension all of its own. Here, heritage is not something fixed in time: it enters into dialogue with a contemporary, meticulously controlled and highly personal culinary style. The restaurant is an elegant embodiment of the new face of Brussels’ fine-dining scene. Karen Torosyan was named Chef of the Year 2026 by Gault&Millau.

https://bozarrestaurant.be

Boury

Boury in Roeselare has established itself as one of Belgium’s leading gastronomic destinations. Here, Tim Boury creates ambitious and inventive dishes in which exceptional ingredients and impeccable technique come together with contemporary aesthetics.

The experience extends far beyond the menu. Architecture, service, table setting and the rhythm of the meal form a carefully orchestrated whole, conceived down to the smallest detail. Without unnecessary embellishment, the restaurant cultivates a serene form of excellence in which every element has its place. With three Michelin stars and a score of 19/20 from Gault&Millau, Boury is now part of the highly exclusive circle of Belgium’s finest restaurants.

https://www.restaurantboury.be

Willem Hiele

In Koksijde, Willem Hiele offers a radically different culinary experience. Set in a striking Brutalist building, the chef presents a cuisine deeply rooted in the North Sea, his childhood and the Flemish landscape.

Fish, shellfish, vegetables and local produce are interpreted freely in an instinctive cuisine in which fire plays a central role. The building, raw materials and surrounding landscape all actively contribute to the experience. This is a place you visit for more than just a meal. You step into a deeply personal universe where architecture, terroir and cuisine are inextricably linked.

https://restaurant.willemhiele.be/fr

L’Air du Temps

In the countryside near Liernu, L’Air du Temps has for years pursued its own distinctive approach, bringing nature and gastronomy together. Here, Sang Hoon Degeimbre creates an inventive cuisine built around seasonal produce, local producers and the restaurant’s extensive vegetable garden.

Guests are invited to slow down and indulge their senses. Ingredients are used in their entirety, while the dishes reflect a profound exploration of plant-based ingredients, texture and balance. The landscape thus becomes part of the meal itself. It is an intellectual approach that is anything but cold: creativity, sustainability and emotion go hand in hand.

https://airdutemps.be

La Table de Maxime

In Our, a small village in the Ardennes, La Table de Maxime offers a fresh perspective on Walloon gastronomy. Maxime Collard is the creative force behind a refined cuisine deeply connected to its surroundings. Flavour and the quality of the ingredients take centre stage.

The warm atmosphere contrasts with the meticulous composition of the dishes. Wood, natural stone and contemporary lines create an elegant setting without ever feeling formal. The relationship between terroir, hospitality and cuisine gives the restaurant its distinctive character: a destination in its own right, visited not only for the food, but also for the sense of tranquillity it conveys.

https://www.maximecollard.be/la-table-de-maxime/