New ‘Brusselicious’ Restaurants Enhance Culinary Scene in Brussels
The Brussels-Capital Region has recently welcomed fourteen new restaurants carrying the prestigious “Brusselicious” label, elevating the total to over 40 venues recognized for their quality. This update was revealed in a press release on Monday, as part of a commitment to uphold high culinary standards, reports 24brussels.
In 2024, the Brusselicious label was launched to assist both residents and tourists in discovering restaurants that deliver an authentic taste of Belgian cuisine, following a selection process that recommended around 30 establishments last year.
The Brusselicious jury, comprised of culinary journalists, visited the new additions to evaluate restaurants based on various criteria, including the quality of ingredients, authenticity, sourcing, and freshness. Additionally, aspects such as cooking methods, the traditional character of the venue, and overall value for money were crucial in determining the nominees.
Notable new additions located in the city center include Brasserie Ommegang, Le Corbier, Taverne Du Passage, and Belga Queen. The roster also features diverse restaurants from multiple municipalities, including Les Potes and Toque in Ganshoren, the Waterloo in Sint-Gillis, Brassins in Elsene, Timber in Watermael-Boitsfort, and Au Repos de la Montagne in Ukkel. Additionally, Au Stekerlapatte in the Marolles and Pigeon Noir have received the esteemed label.
Adding to this culinary expansion, the recently opened establishments Brasserie Boemvol, Kartouche, and Le Petit Bonbon have also achieved the Brusselicious distinction, demonstrating a vibrant and growing dining landscape.
Through the initiative, Brussels aims to promote its rich culinary heritage, ensuring that both locals and visitors alike can enjoy the best typical Belgian dishes, all while supporting the local restaurant industry. The ongoing success of this program highlights the importance of authenticity and quality in the culinary experiences offered within the region.
