The story
Les Brigittines, at place de la Chapelle 5 in Brussels, is a Belgian brasserie that Gault&Millau scored 13.5 in 2026. The restaurant occupies a former post office, and chef Dirk Myny runs it with a Franco-Belgian menu built on local produce.
Dirk Myny has led the kitchen for more than 25 years. His father was Flemish and his mother Walloon, and that mix shows in a menu that reworks brasserie staples with care. Shrimp come from the North Sea, leeks from Nantes, and the veal from Limousin, with suppliers listed on the restaurant's website.
The Zenne Pot is the kitchen's best-known plate: cabbage cooked with Cantillon gueuze, bloempanch, dried sausage and whelks. Other dishes include grey shrimp croquettes, veal braised for four hours in Cantillon kriek, and a vol-au-vent served with crisp fries. Beer, especially gueuze and kriek, pairs with much of the menu.
Recognition
Ambience
Details
History
The show’s this way, folks! Part-art deco museum, part-music hall (when the wait staff put on Abba to celebrate), Les Brigittines continues to shine in the firmament of Brussels monuments, more than 25 years after the larger-than-life Dirk Myny took over the reins of this former post office. In the sumptuous double dining room with arabesques and framed paintings, the maître d’ who appears to have been around as long as the walls and classic Franco-Belgian menu, really couldn’t care less about Le Fooding passing by. And yet, they really pulled out the stops: first-rate produce, generosity à go-go, and a playful atmosphere to boot, despite the prices that are a little bit hefty, but justified. That day at lunch, we joyfully scarfed down: some outstanding shrimp croquettes as vibrant as a bustling fish market; extremely tender Galician veal tongue from the Carnivale butcher’s, plus a fiendishly good sauce gribiche; followed by the iconic slow-cooked eggplant topped with orange sorbet. In the evening, it’s a repeat performance, otherwise you can opt for the belt-loosening four-course menu (two appetizers, a main and a dessert), where the owner serves his favorites. // Toni Negroni
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