Brussels

For a really tasty meal, try one of the many sauces available for their steak...including a brilliant cheese, lambik beer, and cream sauce. — Let's Go

The best establishment in the Ilôt Sacré has no need to set up an ornate seafood display or have its waiters hawk for business on the street, like its neighbours. — Insight Guides

A brasserie so fashionably and contemporarily fitted out in white wood, stone and glass that the place would seem cold were it not for the warmth and open friendliness of the staff. — DK Eyewitness

Bon-Bon deserves its name: this is one of the best restaurants in Belgium! The chef creates refined dishes with top quality ingredients. — Michelin Guide

From the moment you enter this hardware store from the 1900s you know you’re in for a treat; the restaurant is visually stunning, with metalwork galleries and a huge period clock. — DK Eyewitness

Despite the moniker, fries are 100% Belgian. At least that's what locals and expats alike believe. — Afar Magazine

If you were in London or New York, you would feel at home with Rouge Tomate’s health-conscious philosophy (only two meat dishes on the menu) and high prices. — DK Eyewitness

This restaurant installed in the heart of the Marolles offers hearty cuisine and a good choice of wines. — Michelin Guide

With dark wood, mirrors, a high frescoed ceiling, Magritte images on the walls, and marble-topped tables, this welcoming Art Nouveau brasserie has a loyal local following. — Frommer's

This split-level restaurant, on a side alley off the Galeries St-Hubert, has all the trappings of an old-time bistro. — Fodor's

If you are seated in the right place, close to the front door, you can witness the waiters hard at work, scurrying back and forth from the kitchen to the their customers. — Afar Magazine

Since 1953 this grande dame of the Brussels gastronomic scene has been a popular meeting place for gourmets. — Michelin Guide

— Michelin Guide

Head down into this 17th-century vaulted cellar restaurantfor traditional Belgian cuisine served at plain wooden tables. Mussels are the house specialty, but the stoemp et saucisses are equally tasty. — Fodor's