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Peter is still a real butcher in the traditional sense of the word. He buys entire carcasses, cuts and bones everything in his own workshop, after which the finished product ends up in the counter. “My clients appreciate this way of working,” says Peter. “I want to go back to the purity of the craft; no rubbish here, just top quality. ”

In restaurant Bij den Boer in the heart of Brussels, Geert Heyvaert has been welcoming his customers for more than 25 years. You can expect both à la carte dishes and a changing monthly menu. The tastiest fruits de mer, mussels and other fish dishes can be found here! Moreover, the charming interior completes your experience in this popular area.

At MOLFAR, food transcends its culinary form. You don't just taste the food; it's the visual and sensory symphony we invite you to experience. By building long-term relationships with local farms, carefully embracing nature's bounties, and adapting our menus to the seasons, our team skillfully blends age-old recipes from around the world with modern techniques. Located in the historic heart of Brussels, in a building built in 1726, we take responsibility for preserving the architectural heritage.

Depuis 1988, notre restaurant à l'honneur une cuisine intemporelle autour de la truffe noire et blanche, travaillée avec exigence et créativité. Chaque flat reflète cette passion et le souci du détail. In addition to being a maison de maître, you are more than welcome to spend your dinner with a modern cuisine class, subtlety and modernity, or the production of exception and the know-how to balance tradition and innovation. Nos creations are delicious à la carte or à travers nos menus: the menu Privilège, emblématique depuis 37 ans, and the menu Diamant, renouvelé selon les saisons. And during the week, a formula lunch is a perfect proposition. Even if you are a truffe, you will enjoy a moment of exception, with an elegant frame with a bleu sarcelle complexion.