The story
Tatar sits at Rue de l'Aqueduc 155 in Ixelles, Brussels, a bistro that Gault&Millau scored 12.5 in 2026. It pairs a brick dining room with a cocktail bar, and the kitchen leans on raw preparations.
Chef Luca Termine cooks from a tiled kitchen at the back of the brick dining room. Before Tatar, Le Fooding notes he worked at Crab Club, Kamo and Comptoir des Galeries. Gault&Millau describes a short, flavour-dense lunch and a four or five course dinner menu.
Tartare is the core of the menu. A cuttlefish version arrives with flying fish roe on a shiso leaf in dashi, and a chocolate cream with raw shiitake and yuzu granita closes a meal. The room also offers an américain with caviar for €30 extra. The concept moves from the Mediterranean to Japan, in the glass as much as on the plate.
Recognition
Ambience
Details
History
So what was Benjamin Homsy’s (ex-Nénu) bright idea? To create a mixologist/raw food restaurant-bar. And he pretty much nailed it, from the tiled kitchen at the back of the brick dining room, where chef Luca Termine (ex-Crab Club, Kamo, Comptoir des Galeries) adds a few cooked dishes to his selection of tartares. Let’s take a look at this very original score that borders on kitsch: rice chips, daikon radish and bergamot that opened up the taste buds for what was to follow; a complex arrangement of rabbit beignets, slow-roasted red peppers, a thin line of creamy ricotta topped with fish roe and fried grey shrimp; a moving cuttlefish tartare enlivened by flying fish roe on a shiso leaf in a dashi broth, complemented by grilled cuttlefish and eggplant with miso, black garlic and (unnecessary) mixed greens; finally, a striking chocolate cream with raw shiitake mushrooms and a yuzu granita, to round out a performance that leaves you speechless. And for next time, duck tartare with slow-roasted leeks and pan-fried foie gras, or the very showy américain (steak tartare) supplemented with caviar (€30 extra). // Ringo de Balmalon
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