Le Pilori

Le Pilori is just the ticket for a meal with the mates. Founded in 1917, it started out as a cafe-restaurant, before morphing into a jazz club. Marc Leveau and Michel Van Cauwelaert bought it in 1993 and set about bringing it up to date, adding modern art and brightening up the interior. The chef intelligently adds a zest of modernity to produce whose quality is beyond compare. Noble ingredients like Challans duck and zander are served with the simplest of side dishes in a bid to keep the flavours strong and authentic. Ultra-fresh seabass is cooked in its skin and flanked by a light whipped sauce and slightly acidic green veggies, together with rich velvety mashed potato and a few extra veggies on the side. This is wholesome Belgian fare at its best - packed in authenticity, flavour and generosity. The sommelier, who can be relied upon to find just the right wine to pair with your meal from a cellar of predominantly French vintages, adds the final touch. With friends or family, this is the place for feel-good food!

A 1917 address that moved from cafe to jazz club, then into a modern Michelin-star dining room, still framed as a place for friends. The house balances a straightforward, comforting kitchen with a wine culture led by a decorated sommelier, and runs multiple menu lengths, including a market-driven three-course option designed to fit in under an hour if needed.

Strong, product-led cooking built around a few recurrent favorites, zander, duck, and pristine sea fish cooked on the skin, plus richer French-bistro luxuries like smoked foie gras and truffle in season. The menu also leans into Iberico pork cuts, langoustines, and a repertoire of vegetable sides that keep acidity and freshness in play.

Menus: Menu 1, market-led starter, main, dessert, 47€ weekday lunch, 50€ evenings, weekends, holidays, optional cheese +12€. Menu 2 (three courses plus dessert or cheese), 70€. Menu 3 (minimum two guests), six courses plus cheese and dessert, 110€. A la carte highlights include grilled octopus, seabass, zander, duck, and langoustines, pricing varies by dish.