The story
Au repos de la montagne sits on the Montagne de Saint-Job in Uccle, a calm residential corner of Brussels. The restaurant’s name – “rest in the mountain” – hints at the quiet, unhurried atmosphere that regulars appreciate.
The 2026 Michelin Bib Gourmand award recognises the kitchen’s ability to deliver good-quality, good-value cooking. This is not a place for elaborate tasting menus or stiff formality; rather, it focuses on straightforward, satisfying dishes made with care. The Bib Gourmand designation is a reliable sign of a meal that balances skill with affordability.
Located on a leafy street, the restaurant offers a welcoming space for a relaxed lunch or dinner. Without a flashy website or social media presence, Au repos de la montagne relies on word-of-mouth and the steady patronage of locals who value consistency and honest cooking.
For those exploring Brussels’ dining scene beyond the city centre, this Uccle address provides a dependable choice – a place where the cooking speaks for itself, and the setting encourages you to take your time.
Recognition
Details
History
After a little break, the Repos de la Montagne is now back in action! And who’s behind the Rabelais-style resurrection of this old, pigeon-friendly neighborhood joint in Uccle’s Little Montmartre? An acrobatting trio from the local scene: Benjamin “grand Ben” Rauwel, who’s also behind Dillens and Ivresse; Pierre-Antoine “P.A.” Duhayon, ex-manager of Dillens; and Pascal Kasongo, who worked at Café Flora and Château Moderne. They’ve kept the place in its original state, preserving its marketplace vibe, pigeons and woodwork, just adding to the mix some well-groomed plates effortlessly stitched together by chef Sophie Lozahic (ex- Gallifet Kitchen in Aix-en-Provence and Boavista Social Club in Lisbon). That evening: lip-smacking snail butter and mushrooms on toast; a massive portion of cauliflower cheese made with Comté, taking us back to our childhood, loaded with a side salad and unlimited fries; and figs (picked a hundred meters away) poached in Kriek beer and served with a stunning raw cream – just wow! Anyone with room for more is a hero. // Toni Negroni
good quality, good value cooking
Instagram