The story
In the heart of Saint-Gilles, Brussels, La Charcuterie describes itself as a "cave à manger, Appellation Non Controlée." Part wine shop, part épicerie, and part restaurant, it’s a place where the tables are close and the focus is squarely on the plate. This honest, unpretentious approach to country cooking earned it a Michelin Bib Gourmand, an award for good quality, good value cooking.
The kitchen works with exceptional ingredients sourced from trusted partners. The menu changes regularly, offering a tight selection of seasonal starters and mains meant for sharing. Recent offerings include a Fricassée de Chipirons à la basquaise, Croquettes de crevettes "Made in Belgium," and a variety of plancha-cooked seafood like razor clams in persillade. Heartier options like Chorizo au cidre, Rillons de Porc, and a Wagyu bavette round out the selection.
Beyond the dining room, La Charcuterie operates a fully-stocked épicerie. Guests can shop for the same high-quality charcuterie, including house-made museau de porc or bœuf vinaigrette, and other artisan products to take home. The space is also available for private events, making it a versatile local hub for good food and wine.
Recognition
Ambience
Details
History
good quality, good value cooking
Blessed be Olivier Frey and his wife Ana Luiza Ribeiro for restoring this former deli in the Saint-Gilles neighborhood, which is classified as a historic monument (a nostalgic facade, a symphony of old-fashioned tiles, a stunning bar, a wooden butcher’s block). The duo, who self-identifies as “product arrangers” and “taste harpooners,” bring land and sea together in their delightful dishes, including cured pork products, like Favola mortadella, Sibilia jésus saucisson from Lyon and some irresistible ham from the Spanish Pyrenees. Resisting the guilty urge to order seconds, we opted instead for pan-fried scallops bathed in a very cheeky lardo di Colonnata jus; a tender rib-eye steak from Uruguay grilled on the plancha, served with mashed potatoes and seasonal vegetables roasted in the oven with ponzu sauce; and a crackling sugar waffle, like you’d get in Liège. After feasting, we stroll through the épicerie section to fill up our shopping tote with small wonders: Galician sardines, Sète-style stuffed squid, terrines from Gilles Vérot, fine charcuterie and meats, mustard from Charroux, etc. // Julie Méaux
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