Fodor's Expert Review La Truffe Noire
Luigi Ciciriello's Michelin-starred "Black Truffle" attracts a sophisticated and well-heeled clientele with its modern design, well-spaced tables, and cuisine that draws on classic Italian and modern French cooking. Carpaccio is prepared at the table and served with long strips of truffle and Parmesan. Entrées may include instant smoked bass with a truffle julienne or sautéed foie gras with dried fruits and speculoos. In summer you can eat in the garden.
Blvd. de la Cambre 12
Ixelles, Brussels Capital B1000, Belgium
- Truffles—grated, drizzled (in oil), juiced, chopped, sliced—with everything
- Its cheerful, if rather self-conscious, sense of decadence