Brugmann

The story

Brugmann, Brussels: Modern Cuisine in a Forest Townhouse

Brugmann serves modern cuisine at avenue Brugmann 52 in Forest, Brussels, and Gault&Millau gave it 13.5 points in its 2026 guide. The restaurant sits in a stately townhouse a short walk from place Brugmann, with a terrace that opens onto the park behind it.

The chef and the kitchen

Matthias Van Eenoo runs the kitchen, the son and grandson of Belgian restaurateurs. He trained in Paris under chefs including Alain Senderens and worked on the opening of Mama Shelter at the Opéra Garnier before returning to Belgium to open Brugmann in 2015. The menu is seasonal and follows the market. It reworks French classics with one unexpected ingredient, and it changes often.

Plates from the 2026 Gault&Millau visit

The guide's description names frog leg tempura with tandoori spices as a starter. A main course of cod loin in a breadcrumb crust also features in the review. Michelin lists the restaurant as Recommended for 2026, and the kitchen's fondness for sharp, unexpected contrasts shows up across both dishes.

Rooms, terrace and wine

Interior architect Annie Mesmin redesigned each room with a contemporary yet bourgeois feel. Guests can choose between Le Grand Salon, the Salle à Manger, the vaulted cellar and the terrace, which overlooks the Abbé Froidure park on the grounds of the former house garden. The wine list holds more than 120 references, refreshed each season by the sommelier, and some grands crus are poured by the glass. Valet parking is offered at lunch and dinner, and every room can be booked for private events.