The story
St Kilda is a bistro at Avenue Coghen 44 in Uccle, Brussels, serving modern cuisine that earned a Gault&Millau score of 12.5 in 2026. Michelin lists the restaurant as Recommended the same year.
Milan La Roche cooks without a fixed script. Le Fooding describes one evening's plates: sweet steamed leeks in buttermilk and parsley oil with preserved citron and bottarga, a chawanmushi with shiitake and peanuts, and a fried noodle nest in pork broth with grey shrimp and kimchi. The set menus follow the season, so the plates change.
The dining room seats 24 and was designed by Sylvain Willenz. A large painting by the chef's mother hangs in it. Set menus include a vegetarian option at 45 euros, a meat menu at 50 euros, and a shared Feed Me menu at 69 euros per person, served to the whole table except vegetarian guests.
Recognition
Ambience
Details
History
Milan La Roche is a wizard! In the morning, you’ll find him at Tuck Shop café in Saint-Gilles, and in the evening he’s cheffing over at this restaurant with its 24 tightly-packed covers. Designed by Sylvain Willenz, featuring a huge painting by the chef’s mother, in a corner of Uccle where you wouldn’t expect to find anything of the kind. Opening the show, a few plates of well-bred delicacies: Emiliano prosciutto aged for 12 months, Aixandri olives, anchovies from L’Escala, pickles and beautifully baked bread from Hopla Geiss. As for the cuisine, it’s free, inventive and joyful. That evening: sweet steamed leeks in a puddle of buttermilk and parsley oil, preserved citron and grated bottarga; a surprising chawanmushi with shitake, peanuts and carrot ribbons; a fried noodle nest in a bottomless pork broth with gray shrimp and kimchi; cheeses from Julien Hazard, for finishing your drink; and a black sesame cream sprinkled with a kind of gomasio, plus a white chocolate tuile with puffed flax seeds, for a sweet touch. It’s a smash hit! // Ringo de Balmalon