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Mussels Chez Léon


The reputation of the CHEZ LEON restaurant is essentially based on its concept of Mussels and Chips.
This mollusc is therefore at the very centre of the restaurant’s life and the quality of supply is consequently of utmost importance.

1.1. MUSSELS IN GENERAL

There is hardly any sea where mussels cannot develop.
Mussel farming is practised throughout the world. However, there are several species of this mollusc, and not all have the same taste and culinary qualities.
Delicious to eat, the mussel is prized for its nutritional qualities – protein, mineral salts, and very low fat content.
The nutritional value of 100 g of mussel meat is as follows:
– Energy: 57 calories = 242 Joules
– Albumin: 10 g
– Carbohydrates: 2 g
– Fat: 1 g
– Sodium: 300 mg
– Phosphorus: 250 mg
– Iron: 6 mg
– Vitamin C: 2 mg
– Vitamin B2: 0.17 mg
– Vitamin Bi: 0.15 mg
– Vitamin A: 0.05 mg

Around one tonne of mussels is consumed every day at CHEZ LEON in Brussels, or 360 tonnes per year.
The figures speaks volume about the demand for the product, especially of such impeccable quality as those served in CHEZ LEON.

1.2. LEON SUPPLIES

For gastronomic as well as geographic reasons, the CHEZ LEON RESTAURANT is usually supplied from the Netherlands, a country known for the quality of the Zealand Mussel, a particularly tasty, large-sized mollusc. This provenance and this quality are the only ones accepted CHEZ LEON during the opening season, i.e. mid-July to Easter.
More specifically, a break is imposed by biological criteria, in particular the reproduction period of this mollusc, from Easter until mid-July.
Outside the harvesting season for the Zealand mollusc, the CHEZ LEON RESTAURANT is supplied from a country nearby, Denmark or England, which are also known for their production of mussels, whose quality nonetheless cannot equal that of Zealand. .

  1. ZEALAND MUSSEL
    While the Eastern Scheldt and the Zealand sea are the ideal environment for mussel farming (more on this point later), the ideal environment for mussel spawning is the WADDENZEE. Reaching a size of 5 to 6 cm, the mussels are cleaned from all supports and waste to be matured and have the sand removed from them in special basins.
    Once ready for sale, they are checked by the veterinary services and are issued a certificate which must displayed on the bags sold.
    But let’s take a closer look at the life of the Zealand mussel.

2.1. WADDENZEE

It is in this inlet, protected by West Friesland and fed by many streams that turn it into a low salinity environment, that mussel farmers come to collect the spat and cultivate it in the Eastern Scheldt. Thousands of larvae, smaller than 1 cm, are swimming on the coast and in the inlets. Spat collection is authorised only during a few weeks a year, in May and June, i.e. about a month after the mussel reproduction period, and is done by dredging the mussel beds. As the spat is still more or less floating in clusters and not yet fixed, the movement of the sea currents is decisive for detecting the location of the baby mussels. The skill of the mussel farmers is gauged by their ability to find the spat areas rapidly.

2.2. EASTERN SCHELDT

The combined action over several thousand years of the seaweeds and sand brought by the sea, together with the mud brought by the rivers that flow into it has led to the creation of embankments and the formation of lagoons filled with fresh water from the rivers.
Owing to storms and periods of rising waters, these embankments have not always been in the same places, but they have always existed, making this area a region very rich in peat, at times running several metres deep.
Man tried to settle in this region from the beginning of the 8th century, where in spite of the lowlands situated below sea level, these natural dykes provided protection from flooding. They were artificially reinforced by the construction of additional hillocks and dykes, although the fury of the sea often reclaimed what man had built with such toil.
The floods that disturbed life in this part of the world can be pinpointed: There were the disasters of 1014 and 1134, but above all the terrible flooding of Saint Felix in 1530, in which the entire town of REIMERSWAAL and its surroundings disappeared. This region, which is located to the east of VERSEKE, is today called the drowned land of  ZUIT – BEVELAND.
Stabilised since the 17th century, this delta thus consists of thick layers of fossilised peat and fine layers of silty peat that make it particularly suitable for mussel farming, but also for shellfish farming in general. Furthermore, the waters of the Eastern Scheldt, especially its East Basin, have a high temperature for the region, which is otherwise found only in the waters of southern Europe.
This phenomenon is due to the considerable warming of the immense peat bogs at low tide, which then transfer this heat to the water at high tide.
Owing to the natural cut of this estuary, the low tide of the Eastern Scheldt lasts an hour longer than that of the Western Scheldt. It thus pushes away the dirtier waters from the Western part and prevents them from penetrating in this inlet.
When this part of the coast was built, it was agreed that no sewer network would pollute this environment. Finally, strong South-to-North sea currents divert the waters of the Rhine to the North and prevent them from polluting the mouth of the Scheldt.
The combination of these three phenomena make the Eastern Scheldt, and its extension, the sea of Zealand, an ecologically very clean environment and therefore particularly suited for shellfish and mussel farming.

2.3. HISTORY OF MUSSEL FARMING

The inhabitants of this delta, so rich in fish and game, used to survive from hunting and fishing in times gone by.
Of course, they also fished for mussels on occasion, but for their own consumption and that of the surrounding villages.
Some fishermen soon discovered that they could transplant these molluscs from their region of origin to more protected areas and that not only they became bigger, but their taste also improved. This is how mussel farming originated.
In the Zealand region, for instance in TIIOLEN, PHILIPPINE, YERSEKE and ZIERIKSEE, this is how profession of mussel farmer and shipper came into being.
Until 1825, mussel fishing was unregulated.
The inhabitants of the regions around Zealand waters fished in the natural basins, but did not have facilities to protect and farm the mussels they had collected. This situation created a lot of difficulties between the fishermen in Zealand waters, but also and especially with fishermen who came from other regions.
At certain times, this lack of regulation led to an overexploitation of the areas and a sharp decline in the quality of this mollusc.
That is why, in 1825, a Royal Decree entrusted the administrative authorities with the management of this fishery on the Scheldt and the rivers of Zealand.
The administrative authorities determined the period for collecting the spat, and the division of this area into basins, and it proceeded to attribute these plots by a lottery system, and adopted measures concerning the period during which adult mussels could be harvested, the minimum size for this mollusc when sold, and the mandatory health certification.
This management of mussel farming has been continued through to the present day.
The city of PHILIPPINE had long been the commercial centre of the region, a role taken over in the beginning of the 20th century by YERSEKE.

 

3.MUSSEL FARMING
3.1. NURSERY

When the spat is collected in the WADDENSEE, “the baby mussels” do not exceed a centimetre in size. The spat floats at that time massed together in clusters.
Deposited in thick layers in the basins of this warm and ecologically-protected environment of the Eastern Scheldt, it will develop rapidly and soon. The mussels become heavier than the water and fall to the bottom.
The byssal threads are then secreted and the small mussels get attached to any objects they find at the bottom of the sea.
They use their base to move some more until they find the place that suits them best. Once fixed, they scarcely move at all, unless survival instinct kicks in if the environment should become dangerous:  silting or sanding up, pollution, etc.
Mussels feed essentially on phytoplankton but also on animal plankton which they capture by filtering the sea water.
This plankton, which results from the development of many animal and plant species in the mud, sand, and peat of this part of the Scheldt, is stirred up by the sea currents and enables the mussel to find abundant food, despite being sedentary.
Mussels will stay in these nurseries until they are 4 to 5 cm in size, forming a substantial group on the bottom of the sea.

3.2. DEVELOPMENT

After this initial phase, the mussels are collected to be transported onto other plots that are richer in phytoplankton.
There, they will be able to reach their commercial size of about 6 cm.
These plots are constantly cleaned, maintained and inspected for the quality of the food.
They must above all be protected against the natural enemy of the mussel: the STARFISH. Starfish are very fond of mussels which they crush with their powerful arms before ingesting them. Some storms and sea currents at times bring impressive quantities of starfish that cause serious damage.
When the mussels have reached a sufficient size to be sold, they are sold at the YERSEKE mussel farming commercial centre.
That is where the mussel market is held.

3.3. MUSSEL MARKET

To be admitted for sale, the mussel farmers must first pass an initial quality control inspection of their mussels.
Once the content of a vessel’s hold has been determined, a 2.5 kilo sample is examined by officials from the inter-professional seafood committee which supervises the mussel market.
This examination is conducted to determine: the waste percentage: empty shells, barnacles (a type of small shellfish), crabs, starfish, seaweed, etc… the size of the shell, the number of mussels in the sample, the net weight in cooked mussel meat, the results of this examination are posted on a large electronic board in the hall where the mussel market is held.
Fresh or tinned mussel traders use the same electronic board to preorder the cargo presented.
The name of the highest bidder and the price he/she offers are then displayed on the board.

3.4. GROWOUT

As soon as they are sold at YERSEKE, the mussels are taken and carefully sown in the protected beds of wholesalers, still in the Eastern Scheldt. These overflow beds as they are known are located to the east of YERSEKE, in the immediate vicinity of the
dispatching facilities, in places with the oldest, most fossilised and least silted peat. The mussels will be revitalised and cleaned of sand in this resistant and very flat ground crossed by countless currents. The number of overflow beds is strictly limited.
The water in the overflow beds is clear, rising up to 3 metres during high tide, and cleared entirely at low tide.
The mussels are also very well protected against strong winds and high waves. The mussels are deposited there during high tide and are spread manually during low tide. This is very labour intensive, but indispensable to guarantee a quality product without sand.
These immense reservoirs can contain 10,000 tonnes of mussels over an area of 250 hectares. The quality of the water is sampled periodically for testing purposes, as the wholesaler is required to obtain a health certificate for the sale.

3.5 SALE

The mussels may still swallow sand during the last collection. They will thus be subjected to one last growout in special basins equipped with pumps and filters that provide a constant supply of clean and fresh seawater. They are then sorted and trimmed in preparation for shipment.
Machines are used to remove mussels that are too small, empty shells, seaweed and above all the byssal threads.
The latter operation is carried out with two rollers turning in reverse.
Laid out on a conveyor belt, they are inspected one last time before they are put in 15, 25 or 30 kg bags.
Very high consumer demand over many years has led to packaging in 1, 2 or 3 kg bags. All these mussels are in fact packaged so that they are ready to cook.
The YERSEKE plants have a packaging and shipping capacity of 30 tonnes/hour and process 100,000 tonnes per year.
This capacity puts the Netherlands among the very top mussel producers in the world.
Although consumption in the Netherlands is increasing constantly, the majority of shipments are for export, with Belgium and France being the biggest customers.
These shipments are dispatched by refrigerated trucks.
A considerable portion of these molluscs is nonetheless processed into tins, the best known of which are:   – mussels with vinegar  – mussels Niçoise style  – mussels with garlic butter
An increasingly larger quantity is now shelled and then deep frozen, making it possible to enjoy Zealand mussels year round.

GOLDEN MUSSEL TROPHY

Rudy Vanlancker has always been extremely keen on the notion of team spirit, this comes from the pride of being part of a company present for more than a century in the Belgian capital. He organises a convention every year for all the franchisees and direct employees of the Group.

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Salvatore Tornetta
Salvatore Tornetta
20h ago
Alper İlter
Alper İlter
22h ago
Very delicious seafoods ✌️
Vanessa Wang
Vanessa Wang
23h ago
ANTONE的服務讚👍🏻可以察覺每個人的需要🫶🏻
Alfredo Frias Riobom
Alfredo Frias Riobom
a day ago
Gözde Briggs
Gözde Briggs
a day ago
Calvin Cheng
Calvin Cheng
a day ago
餐點好吃、服務人員很有趣!很推~~
MARION D
MARION D
3 days ago
Une institution à Bruxelles à la hauteur de sa réputation. C’est sympa. L’accueil est chaleureux et le service était très bien tout ce que nous avons dégusté était bon pour un prix honnête. Bref, n’hésitez pas à y aller.
Sandra Romero
Sandra Romero
3 days ago
Jérémie Lassalle
Jérémie Lassalle
3 days ago
Maison emblématique à Bruxelles.Très bon accueil de Hadji qui nous a servi royalement. Siège bébé à disposition.On a bien mangé et c’était très sympathique ! Je recommande fortement.
Антоніна Мокріцька
Антоніна Мокріцька
3 days ago
Very tasty 😍
Imke Van Muylem
Imke Van Muylem
3 days ago
Yearly birthday dinner tradition... Will end with this experience.This year we had a table less well situated and the waiter was less present. Children no longer have free meals and my granddaughter of 5 had to pay for two children's menus as she asked for an extra plate of mussels. Apple juice is very much overpriced for EUR 5,85.My beef filet was very small and too expensive at EUR 39,60.Next year I'll book another restaurant.
Dreetj
Dreetj
4 days ago
Giulia Baglioni
Giulia Baglioni
4 days ago
Posto caratteristico. Piatti buoni e staff efficiente.
Matteo Benigni
Matteo Benigni
4 days ago
Bel locale storico, piatti buoni ma prezzi leggermente alti
Johann Zöllner
Johann Zöllner
5 days ago
Absolut, phantastische MuschelnSchnell, Aufmerksam,super freundlich... sehr zu empfehlen 😊
sandra dominguez
sandra dominguez
5 days ago
Delicioso , pedimos la promo y súper
Eric Lee
Eric Lee
6 days ago
Lc
Lc
6 days ago
Staff very attentive and welcoming, i can recommend this restaurant
Albee Pang
Albee Pang
6 days ago
patrick fernandez
patrick fernandez
6 days ago
Brigitte Kohlmer
Brigitte Kohlmer
7 days ago
Adam Rutka
Adam Rutka
7 days ago
Pauline R.
Pauline R.
7 days ago
Le personnel est sympathique. Le lieu est un peu bruyant et très touristique. Nous avons bien mangé, quoique la viande était trop cuite (après-tout, ce n'est pas leur spécialité). Les moules frites étaient bonnes quant à elles. Nous avons été acceptés avec notre chien, ce qui est apprécié :)
Chris Wright
Chris Wright
7 days ago
Classy place for a reasonably priced 3 course lunch
Antonio Fernandez
Antonio Fernandez
8 days ago
Luca Carlini
Luca Carlini
8 days ago
Ristorante di cucina tipica belga.Abbiamo preso una carbonade(buona) e moules al formaggio(un po’ stucchevoli), il tutto servito con patatine. Da bere 2 birre belga (una westmalle trappista e una birra locale loro). Prezzo 27 euro a testa.Locale bello e personale simpatico.Anche se molto grande il locale, consiglio la prenotazione
IGOR PIERRE
IGOR PIERRE
8 days ago
Delightful experience. The “Moules Roquefort” were very good and very week served. The staff were very nice too. When I come back to Brussels will definitely come here.
Beril
Beril
9 days ago
Garsonlar çok şekerdi 🤩
Hanna Vargas
Hanna Vargas
9 days ago
Deliciosa la comida pero el personal poco atento.
Paula Carbonell Godayol
Paula Carbonell Godayol
9 days ago
Eduardo
Eduardo
9 days ago
Leo Shen
Leo Shen
10 days ago
服務很差,食物尚可
Rosa Maria Rovira Claveras
Rosa Maria Rovira Claveras
10 days ago
Comida local, nada del otro mundo pero buena. Aunque haya cola va rápida dado que es un restaurante muy grande. Servicio rápido.Probar comida: mussels with frittes y boulettes bruxelloises.
Micke Granlund
Micke Granlund
10 days ago
Ioana Popa
Ioana Popa
11 days ago
Corina Lazi
Corina Lazi
12 days ago
Absolutely delicious mussels! Perfectly cooked and covered in melted cheese — each bite was amazing. The service was friendly and attentive. If you’re in Brussels, don’t miss out on this dish.
Ana Czap
Ana Czap
12 days ago
We had a wonderful experience at this restaurant! The food was absolutely delicious, well-prepared, and full of flavor. Every dish we tried was amazing.The service was also top-notch—our waiter was extremely friendly, attentive, and made sure we had everything we needed. It’s always a pleasure to be served by someone who genuinely cares about the guests’ experience.On top of that, the restaurant itself is really charming, with a cozy and inviting atmosphere. It’s definitely a place I would return to and recommend to others!
Jessica Dessimoz
Jessica Dessimoz
12 days ago
Belle découverte pour notre première sortie Bruxelloise
Velislava Taslakova
Velislava Taslakova
12 days ago
bmgsk
bmgsk
13 days ago
Die Muscheln waren in Ordnung. Die Pommes dazu jedoch nicht besonders lecker. Nicht knusprig und nicht gesalzen. Die Nudeln waren zu lange gekocht. Total weich. Das Essen war gefühlt 5 Minuten nach Bestellung fertig.Der Service war etwas merkwürdig. Es hatte irgendwie keine entspannte und gemütliche Restaurant-Atmosphäre.
이두정
이두정
13 days ago
수요일 저녁 6시에 방문했고 자리는 많이 남아있었습니다. 500그람 홍합 요리 세트를 시켰구요. 구성은 맥주 250에 감자튀김이 나옵니다. 홍합의 양은 배가 부를 정도는 아니지만 적당히 찹니다. 맛은 홍합탕같은데 뭔가 다른 처음 먹어보는 맛입니다. 벨기에식 홍합요리를 먹어보고 싶으시다면 추천합니다.
Woody Martin
Woody Martin
13 days ago
The food lived up to the hype! My mussels were outstanding and the service was very good. It's a noisy and crowded restaurant, so be prepared for that, but we didn't mind it at all.
19 ณฎณ เมฆานันท์ Hernie
19 ณฎณ เมฆานันท์ Hernie
14 days ago
We had a very good service from Mr. Amine & Mr. Said👍
Batuhan ünal
Batuhan ünal
14 days ago
Eşimle 2 gün için Brükseldeydik. O kadar beğendik ki her iki akşamda burada yedik. Harikaydı
Ali Alkhateeb
Ali Alkhateeb
14 days ago
Serving famously local plates. Worth to try with family& friends. It is 2 floor restaurants. With plenty of tables. Friendly staff
CRISTIAN IORDACHE
CRISTIAN IORDACHE
14 days ago
The food at this Belgian restaurant was good, but the lack of accessibility was a major issue. We had to carry our stroller and baby up a flight of stairs, which was very challenging.
Alina Stanca
Alina Stanca
15 days ago
Billy Tabonkeng
Billy Tabonkeng
15 days ago
Service aux petits soin malgré le monde. Cuisine toujours aussi excellente. Je recommandes pour les gros mangeur de passer le dimanche pour les moules à volonté 😁
Mariana Troyack Kennedy
Mariana Troyack Kennedy
15 days ago
I was a bit hesitant giving the reviews but found the complete opposite. This restaurant is really nice! It's traditional, the waiters are experienced and fast. Food is very nice and price is fair.
kristina popova
kristina popova
16 days ago
Authentic Belgium restaurant. The atmosphere is outstanding with its unique design. We didn’t book a table in advance, but they found a table for us as soon as we arrived. We loved the food.
Eve K
Eve K
16 days ago
It was a lovely atmosphere and environment, but the food was nothing special and probably not worth the price. Fries were also very disappointing.
h a
h a
17 days ago
行列もできる観光客に人気店。地元の人もいます。 各部屋ごとに担当の接客員がおり、基本的に注文をなかなか取りに来ない、お会計しようにも来ないのですが、日本と欧州の違いかもしれません。こちらは手を挙げて店員を呼ぶのは失礼なため、さりげないアイコンタクトをするようです。なので、アジア人差別ではないと思います。ほかのお店で食べたことないですが、ムール貝は美味しいです。近くにもより安い店はたくさんありますが、当たり外れはあると聞きます。スーパでムール貝をかって、調理したら、同じくらい美味しかったです(笑)3月10日に再訪メニューによっては大幅な値上げ。。。初めてチップを強要されました
Marta
Marta
17 days ago
La fritura es como comer calamares y croquetas Findus a un precio elevado. El servicio, eso si, excelente.
Mauro Giorgino
Mauro Giorgino
17 days ago
Locale commerciale-turistico, chiassoso e super affollato, servizio veloce e cortese, piatti buoni, prezzi turistici. Quello che proprio non mi è piaciuto è che i tavoli sono così vicini che i camerieri non possono passare e quindi per servire i piatti li passano sopra i tavoli e le teste dei clienti, come un pollaio industriale.
Tony Denton
Tony Denton
18 days ago
The staff make this place one of the finest places to eat in Brussels. They made us feel genuinely welcome
renata battecca
renata battecca
18 days ago
Valentine Li
Valentine Li
19 days ago
Nourriture bonne, serveur désagréable
Me
Me
19 days ago
Franz H.
Franz H.
19 days ago
Charming restaurant. My companion had poached cod, which was quite well prepared and good, she said.I was lucky enough to get the best mussels in white wine I've ever had. It came with fries and homemade mayonnaise.The beer (Leon?) was excellent and I thought it went well with the mussels, but next time I'll try a white wine with it.Friendly and efficient staff.
Jipo Ahamed
Jipo Ahamed
20 days ago
Graziano Betti
Graziano Betti
20 days ago
Zicheng Wang
Zicheng Wang
20 days ago
Carlos Lazarín
Carlos Lazarín
21 days ago
Sólo es la fama del restaurante, porque las papas que pedimos estaban ya medio pasadas muy fritas y la carne carbones estaba medio dura.
Sofía Martín
Sofía Martín
21 days ago
Los mejillones estaban muy buenos. Las patatas no nos encantaron. La cerveza bastante cara. Aunque tiene mucha fama probaría comida típica en otro sitio
Eren Kuru
Eren Kuru
21 days ago
Chez Léon offers a classic Belgian dining experience right in the heart of Brussels. The mussels and fries were fresh and flavorful, and the atmosphere was lively. Service was quick, though a bit rushed at times. A great spot for traditional Belgian cuisine, but expect it to be busy!
nerea vc
nerea vc
22 days ago
Comida increíble los mejillones súper buenos, la pasta está muy buena y probamos el tartar y también increíble un sitio calidad precio recomendable.
Анна Калинкина
Анна Калинкина
22 days ago
This is a must visit in Brussels. Authentic place, where everybody loves what they do. Amazing food, good prices and the best service with super attentive waiters. Definitely recommend!
Patricia Fontán Marone
Patricia Fontán Marone
22 days ago
Muy típico y muy sabroso todo lo que comimos! Y te dan variedad de comida tradicional y mucha más! Lo recomendamos!
モリヤショーゴ
モリヤショーゴ
22 days ago
アミーンさんが一番接客が良くてすごい過ごしやすい空間でした!ご飯も美味しい!
山本礼
山本礼
22 days ago
AMINE is the best
石川和磨
石川和磨
22 days ago
amine No.1!
Maverick Cornet
Maverick Cornet
23 days ago
The perfect Brussels experience!
Vincenzo D
Vincenzo D
23 days ago
Locale turistico, senza infamia e senza lode.Vi consiglio di attenermi al classico menù, abbiamo preso una Croquettes aux crevettes extra e l'abbiamo pagata 19€!! E non era niente di che
Lorena
Lorena
23 days ago
Buen restaurante para probar comida Belga
Riccardo Cuccu
Riccardo Cuccu
24 days ago
We had a wonderful experience dining at this restaurant. The Chicken Waterzooi Ghent style was deliciously creamy, comforting, and full of flavor—an authentic representation of local cuisine. We also tried the traditional Boulettes sauce tomate ou bruxelloises (meatballs in tomato sauce), which were incredibly tasty and perfectly cooked.To finish, we enjoyed the Crêpes "Léon" flambées with vanilla ice cream and mandarins, an elegant dessert presented beautifully and flambéed tableside, adding a special touch to the evening.Despite the restaurant being quite large, the service was excellent—fast, attentive, and highly organized. The staff was well-prepared, friendly, and ensured we didn't wait long for anything.Highly recommended for anyone looking to experience delicious Belgian cuisine with exceptional service!
Amaia Molinero
Amaia Molinero
24 days ago
La comida nos encantó,muy ricos todos los tipos de mejillones(Moules),el ambiente muy random pero chulo,el servicio muy bien,el precio un poco caro,pero si.vuelvo a Bruselas repetiré seguro
CS Li
CS Li
25 days ago
第一次吃的時候,我給這家店5顆🌟點了Tomates crevettes,沒有到驚艷但是蠻好吃的😋店員非常熱情還幫忙把沒吃完的食物打包外帶!整體氛圍非常棒~隔天為了Chicon au Gratin這道比利時家常小吃二訪,比較鹹但也還行,一般不難吃的話都給5顆🌟但是不知道是不是晚上的店員們都非常累了,從進門點餐到離開,好像籠罩在低迷的氣氛中最後付錢的時候,因為水被收了快5歐當時非常困惑因為兩次點餐的時候,都是說top water,第一次的確給了top water,第二次以為只是換杯子了沒有在意但還是希望在點餐的時候說明清楚畢竟除了食物本身好不好吃外,服務也會讓人覺得食物變好吃了結論:把美好的回憶留在第一次吃就好😊
T G
T G
25 days ago
So, the service was slow, the atmosphere was warm and stuffy, and the food was quite good. (Free for kids <12)
Brenna Silva
Brenna Silva
26 days ago
Lugar e comida maravilhoso
luke cusack
luke cusack
26 days ago
Emanuela 75
Emanuela 75
26 days ago
Fantastico il fatto di poter prenotare un tavolo.Locale molto grande, ben arredato e ben posizionato, con ottimo servizio e buon cibo. Puoi provare un pó tutte quelle che sono le specialitá belghe. E il prezzo rientra nella norma. Lo consiglio.
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