The story
Quartz is a modern cuisine restaurant in Brussels at Rue de la Réforme 22, Ixelles, and Gault&Millau awarded it 14.5 points in 2026. The room occupies a former butcher's shop that once housed the Michelin-starred La Canne en Ville.
David-Alexandre Bruno leads the kitchen. He trained at Comme Chez Soi in Brussels, then at Beluga in Maastricht and La Ligne Rouge in Waterloo, where he helped the restaurant win its first star in 2018. The menu names its suppliers, from Ypres vegetables to Herve cheese and Frasnes-lez-Anvaing pigeon, and the sauces are where the cooking shows its precision.
The current tasting menu opens with sea urchin over carrot, orange and cardamom, then salsify with brown butter mousseline and black truffle. Turbot arrives with potato, oyster and seaweed, with a caviar supplement available. Pigeon is served with savoy cabbage, sakura and kumquat. Clementine and mikan close the savory run, paired with vanilla and Sichuan pepper. Le Fooding's review also praised a veal tartare tartlet with oxtail jelly and a chestnut sponge cake.
Oak tables, white-tiled walls and green velvet banquettes keep the old shop's character. On Saturdays, a communal table d'hôte seats ten guests around a blind menu, and the same format is available on other evenings by reservation. Lunch is a three-course menu at €49, while the four-course and six-course dinner menus are €95 and €135.
Recognition
Ambience
Details
History
Step inside this old butcher’s shop – once home to Michelin-starred La Canne en Ville – and you’ll find the hook rack still hanging above oak tables, white-tiled walls and green velvet banquettes. At the helm is chef David-Alexandre Bruno (ex-Comme chez Soi, La Villa Lorraine, La Ligne Rouge), guiding a vibrant gastronomic menu that spans four courses, showcasing local ingredients in every bite: kohlrabi ravioli with mussels in a puddle of dashi for the amuse-bouche; a divine veal tartare tartlet with oxtail jelly; then a surf’n’turf trilogy of smoked eel bavarois, raw flat oyster and Granny Smith apple brunoise, lifted by a celery and cucumber extraction. Game for more? Perfectly cooked venison finished on a Japanese BBQ, the leg meat shredded into a croquette, paired with salsify, kumquat jelly, oyster mushroom duxelles and a stunning sweet and spicy peppercorn sauce. And for the sweet finishing touch, a chestnut sponge cake topped with a chestnut, orange, lemon and yuzu cream. And if you want to share the feast, Quartz offers a table d’hôte communal dining experience on Saturdays. · Billie Relish
Location