The story
Eliane, at Rue Saint-Laurent 36 in Brussels, holds one Michelin star (2026) for a single tasting menu that chef Kobe Desramaults rewrites every day.
Desramaults previously ran In de Wulf and Chambre Séparée. He came to Brussels after a stretch in Sicily, bringing a grill and a taste for Italian ideas. The restaurant is named after his grandmother. Cooking happens in front of guests at the counter, with Tiziano Franchetta at his side. Gault&Millau scores the kitchen 17 (2026).
The tasting menu follows the best produce that arrives each day. It runs to roughly 18 small bites and dishes, mostly vegetables, fish, crustaceans and shellfish, with a little meat. Reviewers have described langoustines pressed between thin wafers, Gillardeau oyster with vin jaune risotto, and potato mousseline with caviar. A kumquat tartlet has appeared at the end.
The menu costs 285€ before drinks. A wine pairing is 150€ and a non-alcoholic pairing 120€. Because the kitchen improvises, dietary requests need to be sent by email before booking.
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High quality cooking
Kobe Desramaults – the star chef behind the now-closed In de Wulf and Chambre Séparée – has bid farewell to his beach hut in Sicily, trading it for a rather lavish log cabin in Brussels! Expect log rounds, chestnut-brown carpeting, rough-stone features and vintage chairs… and from behind the counter, a culinary show performed by the chef himself, with help from his faithful right-hand man Tiziano Franchetta – who earned his stripes at Gambero Rosso in Rome. Kobe’s rock’n’roll, seafaring delirium is no more; instead he’s mellowed out the tone slightly to offer a dozen or so superbly crafted dishes: langoustines sandwiched between ultra-thin wafers; crab meat enhanced by a sauce made from crab head and smoked liver; octopus grilled to perfection; shaved celeriac with winter truffle; Gillardeau oyster with creamy vin jaune risotto that was absolutely to die for; and a comforting little mound of potato mousseline with potato skin jelly and caviar. And if that wasn’t enough, Kobe fired out a few gems from his Italian escapade: mini langoustines with bergamot; crispy ravioli filled with bok choy, anchovy and citron zest; a kumquat tartlet with blood orange sorbet hiding under a thin layer of warm crème brûlée. The king is back! · Coco Bianca
After a stopover in Sicily, Kobe Desramaults chose to settle in Brussels with suitcases and grill fire. Amidst the old buildings of the rock label PIAS, he opened Eliane, a tribute to his grandmother. The place, with a ...
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