The story
Kras Mat brings authentic Breton cuisine to Avenue Louis Bertrand in Brussels. Recognized on the 2026 Le Fooding list, the venture marks a deliberate move by Rébecca Saillard and Mélodie Carré from Rennes to Schaerbeek. Both chefs trained at Pierre Sang in Paris and Armelle Crêperie in Pont-Aven before converting a former Chabrol site into a dedicated buckwheat kitchen. They now oversee every batch of kraz galettes and sweet crêpes.
The dining room retains its original architectural character with sweeping curves and dark period woodwork. Tall windows frame views toward the Saint-Servais church while casting light onto simple wooden tables. Guests gather around communal benches to watch cooks work a traditional Krampouz griddle. This Breton cooking style balances historic charm with the steady rhythm of a working restaurant.
The galette complète features farmhouse jambon d’Ardenne, a runny egg, and melted Emmental alongside the crisp buckwheat base. A seasonal sausage special pairs house-made artisan meat from Maison Gaillard with a honey mustard reduction. Sweet finishes lean on careful sourcing, such as the classic beurre-sucre prepared with softened Bordier butter and granulated sugar. Locals often pair these plates with Winok coffee or Brasserie de la Mule beers.
Recognition
Location
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