Parma ham at Rob the Gourmets’ Market: tasty!
C. Thonon tried the Parma ham for her first time in Rob the Gourmets’ Market.
In April, the Consorzio del Prosciutto di Parma and Rob...
Da Mimmo: La Dolce Vita
Catherine Feore visits the award winning Italian restaurant which has recently been revitalized.
The residents of Woluwe-Saint-Lambert will not be strangers to Da Mimmo, for...
World cuisine: Brussels is number one for international food
Our latest world cuisine article reveals that Brussels is on top of the world.
With the joy of food being something that unites us all,...
European dining with a touch of Belgitude
James Drew speaks to Stijn Beschuyt, General Manager of Hotel Martin’s Brussels EU about European dining with local Belgian produce.
For Stijn Beschuyt, recently appointed...
Strange Christmas traditions
For as long as the season has been in existence, Christmas has been associated with ‘what we’ve always done’; as with most Christian festivals,...
Brussels dining: Sofitel Crystal Lounge and Rob
We recommend two more excellent Brussels dining venues.
Sofitel Brussels Le Louise: Crystal Lounge
Award-winning chef Adwin Fontein inspires gourmet creations - from foie gras to...
Brussels restaurants: Comptoir de Marie, Peck 47@
Our Brussels restaurants series continues with...
Le Comptoir de Marie
At the end of 2015, the Michelin Guide Belgium gave a star to "counter". We arrived...
Eating out in Brussels: Costa d’Amalfi and L’Architecte
In our regular Eating out articles we look at two more fine restaurants.
L’architecte
Housed on the first floor of the Brussels University Press building on...
Corsica gastronomy – A culinary revelation on the isle of beauty
Together takes a look at Corsica gastronomy, the exalted foody ambience and attractions that await you on the Isle of Beauty.
Corsica is a culinary...
Brussels dining: Steigenberger Wiltcher & Le Rendez-vous
In our regular Brussels dining pages we recommend offer two more venues.
Steigenberger Wiltcher
You may be laying in bed on Sunday morning, reading this over...
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