The story
Au Vieux Saint Martin sits on the elegant Place du Grand Sablon, looking out toward the Sablon church. It has been a fixture of the neighbourhood since 1968, when Albert Niels bought the former Café de la Justice and restored the restaurant’s original name. The interior was designed by Belgian designer Christophe Gevers, who used oak, brass, copper, leather and blue stone – noble materials that still define the room today. Artworks by local artists hang on the walls, a nod to the area’s creative past when Hergé, Magritte and Delvaux were regulars.
The restaurant is run by Albert‑Jean Niels and his son Frédéric, with Maxime Niels joining the family business in 2025. Their history in Brussels hospitality goes back to 1924, when Joseph Niels invented the recipe for filet américain – a Belgian classic that the family still makes exactly as it was a century ago.
Chef Thierry Strauven leads the kitchen, working with a smiling, conscientious team. The menu and set menus are built around ultra‑fresh ingredients, prepared in a straightforward Belgian style that respects the ingredients. The restaurant serves lunch and dinner continuously from midday to 11 pm, with the last order at 11 pm. No reservations are taken for the main dining room – guests are welcome to walk in at any time. A private salon is available for events.
Au Vieux Saint Martin earned a Michelin Recommended distinction in 2026, a recognition of the consistent, honest cooking and the welcoming atmosphere that has kept Brussels locals and visitors coming back for more than fifty years. Whether you come for a quick lunch on the terrace or a relaxed dinner, the restaurant remains a reliable address for authentic Belgian cuisine.
Recognition
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