Bozar Restaurant

The story

Bozar Restaurant Brussels – Modern French by Karen Torosyan | Michelin 2-Star

A setting of light and craft

Bozar Restaurant sits inside the Palais des Beaux-Arts, Victor Horta’s masterpiece of modernist architecture. Inaugurated in 1928, the building is all clear lines, natural light and raw materials – wood, leather, deep colours. The restaurant extends that spirit: an atmosphere that is sharp, elegant and warm. An open kitchen, attentive service, and a consistency that runs from the plate to the room.

Here, chef Karen Torosyan works with a team that shares his everyday rigour. In 2026, Gault&Millau named him Chef of the Year; the same year, the restaurant earned its second Michelin star. The recognition is a natural echo of a kitchen driven by precision and respect for the product.

A cuisine of conviction

The kitchen defines itself as Modern French – a cuisine of conviction, guided by gesture and a quiet intensity. Each dish is thoughtfully crafted, balancing intensity, refinement and simplicity.

The menus change with the seasons. The Bozar menu (seven courses) might begin with Brittany sea crab, sorrel and Kaviari caviar, move through Bresse poultry with foie gras and artichoke, then Noirmoutier turbot with cockles, and finish with rhubarb and Batak berry alongside Geuze. The Horta menu, a shorter five-course version, is served except Friday and Saturday evenings. Lunch offers three courses, starting with a spring pot-au-feu.

Classics, available without reservation, include a Wellington of Galician beef with morels and Lardo di Colonnata, a pithiviers of duck and foie gras, and a granivore of pigeon, foie gras and smoked eel. Each is paired with a carefully chosen wine selection.

Art and attention

The restaurant’s setting within Horta’s architecture is not mere decoration. The team works daily within those lines, drawing inspiration from the space itself. “Working here is a privilege,” the site reads, “to live and breathe this architecture and atmosphere each day.” That attention – to the hand, the heart, the time each detail demands – is what lifts the experience beyond technique.