The story
Chixko in Brussels operates as a streamlined smokehouse where Olivier Kartoyan sources premium meats and vegetables for his daily runs of smoked cuisine. He brought in Bastien Talenton and Julien Rivoiron to manage the grills, pairing their backgrounds at established kitchens like Chéri Bibi and Epoq with a strict focus on regional suppliers. Every loaf comes from Ona Garia, poultry arrives from Aldabia, and vegetables are gathered directly from Ferme Uhaldea. This deliberate supply chain shapes their approach to fire roasted dishes, letting high grade ingredients carry the flavor without heavy seasoning.
The menu centers on hearty sandwiches designed to hold up during busy lunch hours. A tender beef brisket kefta rests inside a fresh baguette alongside smoked tomato sauce, basil, and sheep’s milk cheese. Visitors often order the Manex pork wrapped in a soft bun, while whole smoked chicken arrives with optional spice rubs or served plain. This straightforward take on BBQ style cooking keeps the focus firmly on texture and char.
Guests eat beneath a distinctive tuile covered roof that bridges the indoor counter with outdoor seating areas. Highway traffic provides a steady backdrop, making the spot a reliable stop for travelers passing through the region. The layout encourages a relaxed pace, allowing visitors to watch the team tend to the smokers while they wait. Le Fooding recognized the operation early on, noting how this regional smoked fare delivers reliable quality without unnecessary complexity.
Recognition
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