The story
Fava anchors a Mediterranean presence in Brussels through the focused work of chef Wael Kostantinos. His kitchen builds around handheld classics, beginning with the sabich-style pita pocket. The signature item stacks grilled eggplant, hard-boiled egg, and fluffy potatoes inside soft homemade bread. Tomatoes, pickles, parsley, and zhoug add texture before a drizzle of tahini and the sticky mango condiment known as amba finish the assembly.
Elsewhere, the menu highlights an Egyptian interpretation of falafel, using fava beans blended with fresh herbs for the filling. Customers frequently eat these pitas while standing on the sidewalk or at the limited outdoor tables. Side plates feature a creamy hummus loaded with eggs, fava beans, olive oil, and za'atar, made with tahini from Le Voilier fine foods store. Roast cauliflower salad and mutabal, a smoked eggplant dip, provide additional savory options.
Fava operates from a pocket-sized location in the Porte de Hal neighborhood, maintaining a compact layout suited for quick service. Le Fooding placed Fava on its 2026 roster, citing the consistent delivery of Middle Eastern specialties to the area. Behind the counter, a glass case displays homemade cakes such as a moist carrot cake and the hard-to-find za'atar halva. Coffee pairs with these desserts, rounding out the visit for guests seeking Mediterranean comfort.
Recognition
Location