Fire-driven bistro · Natural wine
A seasonal kitchen built around one open flame. Small room, low light, long evenings.
The plates
Forty days aged, seared hard over vine cuttings, rested in beef fat, carved at the pass. The dish the room is named for.
Grilled on the bone until the skin blisters, finished with brown butter, capers and lemon charred black on the grill.
Buried in embers for four hours until meltingly soft, dressed in its own caramelised juices, brown butter and toasted walnut.
The story
We cook everything over a single open hearth — no gas, no shortcuts. The menu is written each morning around what the fire and the season give us. It's slower, and harder, and we wouldn't have it any other way.
— Chef Inès Moreau
"A short, living list of natural wines — low-intervention growers we know by name, poured by the glass and the bottle, chosen to stand up to smoke."
The room
The dining room
The hearth
At the pass
Natural wine
The coals
Reservations
Wed–Sun · from 18:00
Kitchen closes 22:30
Rue des Braises 9
1000 Brussels
+32 2 000 00 00
book@braise.dining