The story
Henri is a Belgian bistro at rue de Flandre 113 in Brussels, listed as Recommended in the Michelin Guide for 2026. The Modern French kitchen works with the seasons and leans Mediterranean.
Brothers Sven and Jurgen Campens, who also run Café Monk, are behind Henri. The classics are cooked by the book, while the suggestions change every four weeks and sometimes take a Spanish turn. Gault&Millau gave it 13.5 in 2026, noting market-driven dishes with Belgian accents.
Jurgen's tapas-style plates include black angus beef tongue with Parmesan and vinaigrette, and palourde clams with ponzu and chili. Mains run to lacquered Holstein beef ribs or sweetbreads with truffle. Dessert is a Catalan cream espuma with mixed berries. Friday lunch is built around fish.
Recognition
Ambience
Details
History
Oh, hey there trilingual vibes and pottekeis appetizers. Here at Henri, the message is clear: you’re is Brussels! Downtown Dansaert actually, to be precise, which brothers Sven and Jurgen Campens (also behind Café Monk) have been returning to a sense of authenticity for the past 20 years now. Seated in a slightly chilly dining room (immaculate walls, blond wood, neon wall lights, an anachronistic aquarium), we dug into some of Jurgen’s tapas-style plates: mouthwatering black angus beef tongue with Parmesan and vinaigrette; palourde clams with a zing of ponzu and chili – to die for; or even some unusual endive gratin croquettes. Feeling famished? The chef also sends out three- and four-course menus, and a handful of mains (which are quite expensive), including lacquered Holstein beef ribs or sweetbreads with truffle. And for the specialty dessert, try the Catalan cream espuma with mixed berries and vanilla ice cream, as pleasant as the end of summer on La Rambla. One last thing: as this is a predominantly Flemish spot, Friday lunch is all about fish! // Jean Gourmand
Location
Facebook
Instagram