Food and drink
It’s not all fish: dishes like mushroom risotto and deer fillet with elderberries also make an appearance. When you order from one of the set menus, portions are kept very small and are elegant works of art drizzled with jus, foams and other emulsions.
The restaurant’s signature dish is the lobster, which is prepared in front of you on a special table using a silver lobster press.
The dining room is spacious, but a bit bland and corporate in my opinion and sports typical chain hotel décor, albeit with a scattering of shells here and there. Naturally, it’s very formal and you’ll need to be dressed smartly.
The waiters are extremely accommodating and professional.
Inside the Radisson Blu hotel, a short walk from the Grand-Place.
Individual dishes on the à la carte menu are very expensive. Most people opt for the 5- or 8- course menus.
- Business travellers
- Culture vultures
- Mature travellers
- Special occasions