The story
Baladi brings Syrian cooking to Brussels with a steady focus on family recipes and Levantine flavors. Mohammad Aborashed, known locally as Momo, discovered his passion for the stove after arriving from the region in 2016. He now shares the daily rhythm with his partner, photographer Alice Dewert, who designs their uniforms using images of Momo as a child alongside Syrian village landscapes. Their approach treats ingredients like memories, letting smoke, toasted spices, and slow braises carry the story forward.
The dining room occupies a traditional gabled building just steps from the cobblestones of the Grand Place. Cream walls and a long tiled counter frame an open kitchen where cooks work visibly through service. Cushioned benches line the lower level while natural light fills the upper floor. Every detail serves a calm purpose, from the simple wood tables to the small gallery of photographs that Alice arranges between shifts.
Recognition from Le Fooding highlights how consistently this Middle Eastern kitchen balances bold flavors with everyday comfort. Diners often start with smoked moutabal, which arrives with a deep charcoal note that pairs perfectly with fresh flatbread. The beef shawarma follows a careful routine of marination and grill work, served alongside velvety hummus, crisp fattoush, and charred eggplant. A finish of atayef, mini pancakes stuffed with sweet cream and chopped pistachios, closes the meal without overwhelming the palate.
Recognition
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