The story
Nightshop, at Rue de Flandre 167 in Brussels, is a small-plates wine bar that earned 13 points from Gault&Millau in 2026. The room is candlelit, wine bottles sit about on the tables, and the kitchen serves plates meant for sharing over an evening.
Loïck Tonnoir leads the kitchen alongside Théo Léonard. Tonnoir previously cooked at Couvert Couvert in Leuven, Otap in Brussels and Ippon in Marseille. The food is relaxed in tone but exact in execution, with crisp edges set against soft interiors.
The aubergine arrives crisp outside and soft inside, served with tomato sauce, homemade pesto and fresh herbs. Vitello tonnato comes in an XXL portion. Pasta is dressed in a bisque and finished with scallops and roe. Taramasalata is made in-house and drizzled with vadouvan oil, and the vegan aioli is served with seasonal vegetables. Dessert is a brown butter madeleine with Belgian strawberries and raw cream.
Jocasta Allwood, a designer-sommelier, shapes the wine list and the evening's pace. She is also partner to coffee roaster Jens Crabbé, whose MOK is across the street. The space is an old tiled garage with concrete walls, and Le Fooding listed it in 2026. Seats fill quickly, so arriving early is the practical move.
Recognition
Ambience
Details
History
Cupboards bare? When the evening munchies strike, hungry bellies would usually run to the local corner shop. Ditch that idea… instead head to Rue de Flandre before night falls, to hit the spot right and in style – provided you find a seat at the often-crowded Nightshop! At this old, tiled and concrete-laden garage, dimly lit by candlelight and with wine bottles scattered about, designer-sommelier Jocasta Allwood (partner to coffee roaster Jens Crabbé, at MOK opposite) cultivates the art of entertaining – London-style, in an unfussy yet stylish way. In the kitchen? The same nonchalant cool from the boss, Loïck Tonnoir (ex-Couvert Couvert in Leuven, Otap in Brussels and Ippon in Marseille), and Théo Léonard, with some incredible plates that dinner: crispy, yet melt-in-the-mouth aubergine with tomato sauce, homemade pesto and fresh herbs; an XXL serving of vitello tonnato; pasta doused in a bisque, plus scallops and roe; homemade taramasalata with a drizzle of vadouvan oil; vegan aioli with seasonal vegetables; before a brown butter madeleine served with Belgian strawberries and raw cream. // Molly Kale // Molly Kale
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