The story
Jacob's is a premium steak house at route du Condroz 211 in Nandrin, in the Villers-le-Temple area, and Gault&Millau rated it 13 in 2026. The kitchen has run here since 2014 and builds its menu around charcoal.
Meat is cooked in a Josper oven, which uses vegetable charcoal and no open flame, so the beef keeps its tenderness and picks up a light smokiness. The grill list features Black Angus Prime from Texas: an onglet (280 g) with shallots, a filet (220 g) and a 340 g rib-eye. Each week there is also a fresh or dry-aged côte de boeuf. On the Molteni spit, yellow cockerel is roasted with a "Spicy Jacob's" or tarragon seasoning.
Gault&Millau singles out the poultry croquette and the black tiger scampi in tempura, which it finds well judged in crunch and seasoning. Elsewhere on the card you will find marrow bones grilled on the embers with lemon gremolata, shrimp croquettes and a beef tartare cut by knife. Michelin lists the restaurant as Recommended for 2026.
Sweets lean toward the playful. The Milk Jug for two comes with meringue, red fruit and chocolate almonds, and the Colonel pairs lemon sorbet with Grey Goose vodka. Diners praise the wine list and the renovated terrace for warm-weather meals.
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