The story
At In de Patattezak in Brussels, the kitchen relies on a single spaghetti recipe maintained for over forty years. Owner Jean-Pierre Bate, widely recognized as Pee Klak, steers this Strombeek-Bever bistro toward generous portions and steady execution, qualities that secured a listing in the 2026 Le Fooding guide. Bate keeps the operation compact, cooking pasta à la minute with four distinct sauces: a peppery bolognaise, a cheese and ham bechamel, a vegetable version, and a seafood preparation. The approach favors consistency and substance, relying on decades of repetition rather than novelty.
The menu emphasizes scale, offering standard plates alongside maxi bowls large enough to feed a local football team. The bolognese remains the central draw, yet the creamy cheese-and-ham variant provides a rich counterpoint for diners preferring milder flavors. Leftovers arrive in distinctive plastic trays, reflecting the venue's pragmatic approach to dining. Guests frequently return for these hearty servings.
Hemp-paneled walls display a collection of vintage film posters, including artwork for cult cinema favorites. Service staff wear embroidered waistcoats that add a touch of character against the relaxed backdrop. Bate acquired his enduring nickname during a previous venture at Laeken station, where appearing as a farmer with a cap prompted regulars to call him Pee Klak. That identifier defines the identity of the current location.
The beverage program highlights Belgian staples like Chimay Bleu and Duvel. Spontaneous Geuze rounds out the beer selection. Cocktail options include the Negroni and Jungle Bird. Desserts offer three tartuffo varieties, presenting flavors such as chocolate-vanilla and vanilla-mocha. Wine lists extend from standard reds and whites to specific labels like Chianti Classico and Côtes du Rhône.
Recognition
Ambience
Location
Facebook