La Villa Lorraine by Yves Mattagne

La Villa Lorraine is one of Brussels' long-standing culinary landmarks, and under chef Yves Mattagne it has kept pace with modern tastes while holding on to its grand reputation. It holds one Michelin star in the 2026 guide, where the inspectors suggest the swish villa would be quite at home in London or Paris. The setting, in the leafy residential area around the Avenue du Vivier d'Oie in the south of the city, feels a world away from the busy centre.

The menu runs on two tracks. One side offers shareable plates with Asian influences, such as crispy rice and a Belgian-style red tuna tartare. The other celebrates classic cooking, with dishes based on Burgaud duck, sea bass and La Cour d'Armoise chicken, including a chicken breast with black truffle. Tableside service is part of the experience, and the restaurant even uses a lobster press, a rare sight today. The interior has a lounge feel, with an eye-catching counter where dishes are finished, and the wine list is extensive.

It suits celebrations, business dinners and food lovers who enjoy traditional fine-dining theatre with a contemporary edge. The shared plates make it a little more relaxed than many starred restaurants, and a group of friends can easily build a meal around them. Prices are in the top bracket, and smart dress is advisable.

According to the Michelin Guide, the restaurant is closed on Sunday and Monday, opens for dinner from Tuesday to Saturday from 19:00 and serves lunch from Wednesday to Friday from 12:00. Reserve in advance, especially at weekends, and ask about the tableside dishes when you book if you want to see the classics prepared in front of you. Allow at least two and a half hours.

The restaurant is in the residential south of Brussels, well away from the centre, so most visitors come by taxi or car. Plan it as an evening outing in itself, perhaps combined with an afternoon in the green southern districts of the city.

Because the menu combines shared plates and classic dishes, it is worth deciding in advance whether you want a lighter, more sociable meal or the full traditional experience. Ask the team for guidance on quantities if you are ordering several plates to share, and leave room for dessert, which is part of the occasion at a restaurant of this kind.