The story
Chez Diallo in Brussels brings a straightforward approach to West African cooking that has earned recognition from Le Fooding. The kitchen operates under the direction of Barry, who partners with her husband Abdoulaye Diallo to serve meals designed for sharing. Guests arrive to find a space defined by woven wicker plates lining the walls and soft overhead lighting. The arrangement supports a relaxed pace where conversation takes priority over rigid service schedules.
The kitchen builds its menu around slow-simmered stews and charcoal-grilled proteins rooted in classic African cuisine. A rich cassava leaf preparation cooks with fresh fish and sits beside grains of attiéké. Another option features substantial chicken meatballs resting in a thick peanut sauce poured over steamed rice. Grilled goat appears as chunks of Chèvre Télé Jazz, finished with lemon juice, button mushrooms, and crisp fried plantain slices.
Woven wicker plates cover the walls between framed portraits of visiting musicians and artists. Abdoulaye greets guests at the counter while the kitchen maintains a steady rhythm through service hours. The evening concludes with simple dessert plates that reference familiar flavors without excess complexity. A Dame Blanche ice cream sundae arrives alongside a Colonel lemon sorbet spiked with vodka.
Recognition
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