The story
Friture René has anchored the corner of Place de la Résistance in Brussels since 1932. This Belgian kitchen serves straightforward cooking that rewards both neighborhood regulars and visiting critics. Shrimp croquettes appear beside eel braised in a green herb sauce, while thick rib cuts rest under an array of house-made condiments. Generous portions and time-tested techniques define every plate.
Ceramic tiles climb the walls to head height above checkered tablecloths and framed prints that lean toward local folk charm. Football fans from the nearby Mauves club share benches with strangers who simply want a quiet seat away from tourist circuits. A copper plaque near the service window marks the evening Jean-Philippe Smet finished his last meal at the counter. Diners often glance at the inscription before scanning the handwritten specials board.
Zeeland mussels steam open in bowls of Cantillon beer, a combination that secured a place on the 2026 Le Fooding list. Critics praised how the menu honors Belgian cuisine without chasing seasonal gimmicks. Vanilla ice cream concludes most visits, usually dressed with a splash of aged spirits instead of rich pastry creams. That deliberate restraint preserves the original character across nearly a century of operation.
Recognition
Location
Instagram