Le rabassier

I cannot really add much to the review of Gregory C. This place is excellent, of a very high quality and inventiveness. We all had the 68 EUR fixed menu which proved to be a bit too much to eat even. The wine was relatively nicely priced — certainly not too high. Service is done by the wife of the cook in a very professional and a bit stand-​offish way. Our only complaint: we came at 7 PM while most customers came around 8 PM. After we had received our main courses, we had to wait until everyone else had gotten their main courses before we got our first pre-​dessert. Everything else was impeccable.

Soirée de Saint Valentin; mon voisin m’a conseillé le Rabassier. Le menu est imposé mais je né regrette rien. Excellente adresse, je reviendrai à une autre occasion…

This is a place that serves very reasonably priced food on par, or better, than what some entry ranged Michelin restaurants can provide.
At € 65, the five course menu, including a ‘mise en bouch’, was a bargain.
We are talking high end standards, in the presentation, the sourcing of ingredients, the cooking techniques and flavors. Moreover, portions are in my mind far more generous than that of your traditional gastro establishments. In fact, when battling through the five course meal, we found it hard to get to the end of it.
The restaurant is nice and cosy, not too big with space for around ¹⁵⁄₂₀ and includes an open kitchen, bright clean colors and nicely set tables. Not too elegant or pompous, just right in fact for a good meal out without having to dress up unnecessarily.
We started our festivities with apéritif to accompany the mise en bouche, followed by an excellent white from the Loire valley. Not too costly either. All of our starting dishes were excellent. The fish was particularly well done and the opening mise en bouche was nicely presented inside a sardine tin. The only negative was the unnecessary use of foie gras in a few of the dishes, be it as a foam, sauce or other, a little is better than too much in my opinion.
We also particularly enjoyed the scallops with the many accompanying textures and flavors. The star of the show, to me, was the venison. The meat was splendid, the sauce devine, and once again they were more than generous with the portions.
Despite the little luxury of the drinks, we still managed to keep the bill below € 90 per person. It can seem a lot, but we took the most expensive menu (bar one that included truffle in each dish), a very good bottle of wine, apéritif and red by the glass for the meat. Overall, it still remained reasonable if you consider how other similar establishments compare.
I have to recommend this place to anyone who would like to try or enjoy slightly more gastro food without having to fork out every last penny of savings.

We are sad that we did not get to eat here due to a mixup in time zones and therefore days. You will have to make a reservation well in advance as we did, however if you do it early in your trip you may have issues as we did. The Chef was nice, but had a full restaurant. Good sign! Hope you get a chance.

Dans mon top 3 des restaurants à Bruxelles.
Cuisine raffinée, service impeccable.
Le mieux c’est de l’essayer.

Quelle expérience gastronomique! Nous avons pris Le menu dégustation qui fut exquis, mention spéciale pour la crème glacée au concombre avec le saumon sauvage. Service impeccable, la qualité des plats se passé de tout commentaire. Juste prendre le temps de savourer. N’hésitez pas… C’est le meilleur.

Jamais eu un aussi bon rapport qualité prix — menu à base de truffe jusqu’à la mignardise pâte d’amande truffée !!!

Un menu exceptionnel avec de la truffe dans tous les plats
Le rapport qualité /​prix est vraiment bon et le service excellent.
Ce fut une très bonne soirée.

Je l’ai fait, je l’ai tester ce restaurant dont la cuisine à base de truffe me rend fou!
Un plat succulent et bien proportionné avec des saveurs délicieuse.
Le cadre est très beau.

Un menu dégustation qui nous en a mis plein les papilles, on a eu droit à un peu de tout: du saumon en entrée, un velouté aux truffes noires, un filet pur veau et deux desserts. On est sortis rassasiés et ravis. A conseiller aux amis et amateurs