The story
Bozar Restaurant serves modern French cooking at rue Baron Horta 3 in Brussels, inside the Palais des Beaux-Arts. The Michelin Guide awarded it two stars in 2026 for excellent cooking. Chef Karen Torosyan leads the kitchen in a building designed by Victor Horta.
Karen Torosyan's cooking rests on craft, precision and respect for the ingredient. Gault&Millau describes a kitchen where past and present flow together and the line between craft and art blurs. The menus lean on Brittany sea crab, Bresse poultry and Noirmoutier turbot.
The tasting menus open with Brittany sea crab, sorrel and Kaviari caviar, then move to blue lobster with guanciale and tarragon oil. Corrèze veal arrives with asparagus and potato pie. Rhubarb with Batak berry and geuze comes before a Gariguette strawberry finish with Tahitian vanilla. The seven-course Menu Bozar is priced at €275, and a three-course lunch menu is €115.
The Palace of Fine Arts opened in 1928 and was restored in 2010 to its original plans. Clear lines, natural light, wood, leather and deep colours shape the dining room. The open kitchen sits within view of the tables, and a private room is available for private parties.
Recognition
Ambience
Details
History
Excellent cooking
In Chef Karen Torosyan's kitchen, the present and past flow harmoniously together, while the boundaries between craft and art blur. Every detail, from technique to presentation, reflects an unparalleled and passionate z...
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