The story
At the helm of Restaurant ABCD in Beauraing, chef Borg Da Silva crafts a cuisine that is both refined and sincere. Born in Portugal and trained in France, he brings a deep respect for the product and a precise technique to every plate. The restaurant, now set in a leafy property at the edge of town, offers a dining experience rooted in authenticity and creativity.
The kitchen works with the rhythm of the market. On the current tasting menu, green asparagus appears with aged Comté and walnuts, while blue lobster is paired with peas, mint, and tarragon. Veal is grilled over charcoal and served with lacquered carrots and gnocchi. Each dish is built around a single ingredient or a careful contrast, and the wine pairings are selected to match.
In addition to the multi-course degustation, a lunch formula is served Tuesday through Friday. Recent offerings have included a tartare of red tuna with confit tomato and tapenade, followed by saumured pike-perch with pak choi and carrot gnocchi.
This commitment to quality and value has earned ABCD a Bib Gourmand from the Michelin Guide, recognizing good cooking at a reasonable price. For diners seeking contemporary French cuisine in a calm, green setting near Beauraing, this is a destination that delivers on its promise.
The restaurant also offers a fully-equipped seminar room for private events, and a four-star hotel with forest views and a pond is available for those who wish to extend their stay. But the heart of ABCD remains the plate—and the hands that prepare it.
Recognition
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