7 Best Restaurants in Belgium

The only downside to Rebelle is that it's not exactly convenient. It lies a few miles outside the city center, in the small village of Marke, but it's more than worth the effort to get there. A minimalist makeover of the interior makes room for its inventive three-, six- and seven-course menus, which bring all the color. Save room for the pandan rice pudding.

This classy restaurant, run by owners Marniek and Christine, has been dishing up imaginative takes on classic bistro dishes since 1999. A back-garden terrace makes for a quiet escape, while the understated interior sets a refined mood for some sophisticated cooking.

This cheap, satisfying neighborhood café-restaurant never fails to please. Slightly removed from the center, on Hogeschoolplein, it's as much a lunch spot as a restaurant, but its cheap pastas and salads make for a good, filling meal on the go. Given the prices, it's no surprise that it's a student hot spot with a large terrace that fills up fast on warm days. The fact you can get its desserts from a vending machine seems to delight many a local customer.

Perched atop a huge glass-and-black-metal construction designed by avant-garde architect bOb (his spelling) Van Reeth, this cozy riverside restaurant---with bistro-style food as modern as the surroundings---resembles a docked cruise ship. You're virtually assured a good view, since large windows stretch around the building---boat traffic bustles on the Schedlt River to one side and, on the other, there's a fine view of the cathedral and the Oude Stad.

St-Gilles has become a real haven for creative chefs wanting to stamp down on their food miles. The leafy yard and rustic-meets-industrial interior of Smala offers not only a peaceful retreat from the street outside, but a field-to-fork menu fueled largely by the restaurant's own 1.2-hectare (3-acre) market garden in nearby Anderlecht, which opens up to visitors in the summer and autumn. Well-priced prix fixe (€48) and a la carte menus change up every few weeks to meet the seasons and are not short on flair. It's a real breath of fresh air in the heart of the city.

There may be a clue in the name, but there's far more to life than basic ham and cheese croques at this lively and simple-but-hip café---the toast-based dishes here come lavishly spread with a list of ingredients ranging from smoked salmon and asparagus, to chicken korma, or sauerkraut with chipotle mayo. Reservations are not possible and it's a local hot spot, so get here early, or be prepared to queue.

Chef Matthias Speybrouck got his start working under mercurial Belgian chef Kobe Desramaults, and he learned well. His modern riverside restaurant has a rather industrial vibe, but it fits the "rough and refined" ethos of the menu, where he digs deep into local produce to create some surprising combinations.