The story
Beaucoup Fish is a seafood restaurant in Brussels, at Rue Van Gaver 2, near the Royal Flemish Theater. Gault&Millau awarded it 13 points in 2026, and the kitchen keeps its focus on fish and shellfish.
The menu is built around the catch. Starters include wild red prawns with aubergine and dried tomato, and a tuna tonnato carpaccio with capers, ponzu and pine nuts. Mains range from a North Sea bouillabaisse served with toast and rouille to grilled sea bass cooked whole with artichoke and paprika coulis. Grilled tuna with white asparagus and seaweed is another option on the list.
The room is bright and chic, with a counter displaying the day's fish and an open kitchen where the cooking is visible from the tables. Le Fooding describes the service as ultra-professional without feeling stiff. Desserts lean classic, with a chocolate moelleux, a caramel flan with orange, or a Beaufort cheese course with lemon chutney.
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Behind the Royal Flemish Theater, you’ll find this bright, chic eatery with a counter displaying the catch of the day, a bar and an open kitchen where the culinary performance plays out – the opening act being a large salmon prepared as a gravlax! On the set lunch menu, said salmon is served with a mustard vinaigrette and a split pea and dill cream, one of many dishes to lap up in delight. The poached skate wing with parsnip, green lentils and smoked mousseline sauce is so filling that it’s best to slowly sip your drink and buy some time before tackling the captivating smoked chocolate ganache with shortbread, caramel and sea buckthorn ice cream. Meanwhile, the evening menu makes for a romantic affair: Ostréa Régal oysters from Brittany; shrimp croquettes; marinated salmon with porcini mushroom powder, black garlic cream, peanuts and panisses; soft-shell crab with soy caramel and honey; and eel in green herb sauce. What else? Ultra-professional service that never feels overly stiff. // Idoine Gérard
Far from the tourist crowds, this bistro draws diners in for its honest seafood cuisine and generous portions. Red prawn carpaccio with Savora mustard sorbet makes a great start, followed by very fresh pollock with white asparagus...
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