Bozar Restaurant

Bozar Restaurant sits inside the Centre for Fine Arts, the arts complex designed by Victor Horta, and it has become one of the most highly regarded tables in Belgium. It holds two Michelin stars in the 2026 guide, which describes the cooking as modern French and creative. Chef Karen Torosyan leads the kitchen alongside executive chef Cassandre Ercolini, reworking traditional French techniques in his own style.

The restaurant is best known for its pastry work. Signature dishes such as pâté en croûte and pithiviers are presented to the table before they are baked, a piece of theatre that underlines the craft involved, and these are available by reservation only, so mention them when you book if you want to try them. Expect a tasting-menu experience built around precise, generous flavours, supported by a wine list the Michelin inspectors call interesting. The dining room reflects Horta's Art Nouveau architecture, and there is a terrace.

This is a destination for serious food lovers and special occasions rather than a quick meal before a concert, although its location makes it tempting to combine the two. Prices are at the top of the Brussels range. Smart casual dress fits the setting, and the long format suits adults better than young children.

According to the Michelin Guide, the restaurant opens for dinner from Tuesday to Saturday from 19:00 and for lunch from Wednesday to Friday from 12:00, and it is closed on Sunday and Monday. It manages its own reservations, so contact it directly, and book well ahead, particularly for Friday and Saturday evenings. Allow around three hours for dinner. Valet parking is offered.

The entrance is on Rue Baron Horta, on the side of the Bozar building, a short walk uphill from Brussels-Central station. The Royal Palace, the Royal Park and the Royal Museums of Fine Arts are all nearby, and Bozar's own programme of exhibitions and concerts makes it easy to plan a full cultural evening around your meal.

If you are new to tasting menus, it helps to arrive hungry and to tell the staff about allergies or dislikes when you book rather than on the night, so the kitchen can plan. With a wine list the inspectors single out, it is worth asking the team for advice on what to drink with the menu.