The story
L'O de Source in Verviers runs a farm-to-table kitchen from Station 32, Sart-lez-Spa, 4845, Belgium. Gault&Millau awarded it 14 points in 2026, and Michelin lists it as Recommended the same year.
Xavier Fisset cooks, and Karine Roche runs the dining room. Xavier, who grew up in Spa, and Karine, from Chambéry, both trained at hotel school before opening the restaurant together. The guide describes his kitchen as craft-based and refined, working local produce with energy.
There is no à la carte list. The kitchen works only from set menus, following what nature and local producers can supply that week. The three-, four- and five-service menus cost 50, 60 and 70 euros, each with an 8 euro glass pairing. Dishes named on the site include veal from a local farm with Jerusalem artichoke, trout with beetroot, sar with carrots and citrus, duck with chicory and celeriac, and parsnip with chocolate and cèpes. Cheese from the region can replace dessert for an extra 5 euros.
The dining rooms sit in a former station that has been a restaurant since June 2020. One room has a glass veranda overlooking the garden, and a second suits family or business gatherings. On sunny days, guests can eat on a large terrace along the old railway line. Three guest rooms upstairs offer breakfast included.
Recognition
Details
Location