The story
Le Dillens in Brussels has operated as a dependable bistro since 2013, founded by Benjamin Raickman, Benjamin Rauwel, and Thomas Cherdo. Their approach centers on sustainable sourcing across the entire operation, from pantry staples to glassware. This steady commitment to quality produce keeps the kitchen grounded while maintaining a relaxed service style. Le Fooding recognized this unpretentious model when they listed the Saint-Gilles spot for 2026.
Issiaka Johnson leads the brigade with a focus on straightforward techniques and unexpected flavor pairings. His recent service featured halved Brussels sprouts paired with thin apple slices and a cool buttermilk coffee emulsion. He also transforms everyday items into precise bites, like chicken wings glazed in bissap and sirop de Liège sauce alongside a rich chocolate mousse. The team rotates these preparations to match what arrives fresh, keeping each visit distinct.
Guests gather under a canopy that shifts between shade and sun depending on the afternoon hours. The dining room displays a historic map of Belgium behind the bar, creating a quiet backdrop for early morning espresso or late evening lambics. Large windows frame the street outside while the indoor seating accommodates groups seeking a slower pace. This layout supports the neighborhood bistro model as a consistent anchor where locals return for morning coffee or evening drinks.
Recognition
Location
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