The story
At Les Brigittines Aux Marches de la Chapelle, you are the guest of master chef Dirk Myny. Housed in a former post office with an Art Nouveau interior and a grand chimney, the restaurant creates a warm and friendly ambience. The service is elegant and attentive, setting the stage for a meal that celebrates authentic cooking with a strong local flavour.
Dirk Myny is a true Brusseler, drawing on a mix of Flemish and Walloon cultures. He honours the very best of brasserie cuisine—dishes we all know and love—prepared with their true soul and flavours. Every dish is unique because every product is unique, and Dirk’s cooking carries this to the finest detail. This commitment to authenticity has earned the restaurant a Michelin recommendation.
The menu is driven by market freshness. Dirk sources with rigor: North Sea shrimp and cod, Nantais leeks, and Limousin veal. His suppliers are listed proudly on the site. Signature dishes include veal braised for four hours in Cantillon kriek beer and a classic vol-au-vent with sweetbread, farm hen, poultry quenelle, cockscomb, and mushrooms, served with crisp French fries.
One of the restaurant’s top creations is the Zenne Pot: cabbage cooked with Cantillon gueuze, Bloempanch (traditional Brussels black sausage), dried sausage, and whelks—a dish of irresistible tastes. Beer plays a special role here, with gueuzes, lambics, krieks, and artisanal brews subtly complementing the cuisine. The cellar also holds one of the capital’s finest selections of Alsace wines, with Dirk moving towards natural, living wines with wilder notes.
Les Brigittines serves lunch and dinner Monday through Friday. The lunch menu is a fixed price, while the evening menu offers a multi-course option with a wine pairing. This is Belgian cuisine at its most honest and satisfying, prepared by a chef who continually reinvents tradition while staying true to its roots.
Recognition
Ambience
Details
History
The show’s this way, folks! Part-art deco museum, part-music hall (when the wait staff put on Abba to celebrate), Les Brigittines continues to shine in the firmament of Brussels monuments, more than 25 years after the larger-than-life Dirk Myny took over the reins of this former post office. In the sumptuous double dining room with arabesques and framed paintings, the maître d’ who appears to have been around as long as the walls and classic Franco-Belgian menu, really couldn’t care less about Le Fooding passing by. And yet, they really pulled out the stops: first-rate produce, generosity à go-go, and a playful atmosphere to boot, despite the prices that are a little bit hefty, but justified. That day at lunch, we joyfully scarfed down: some outstanding shrimp croquettes as vibrant as a bustling fish market; extremely tender Galician veal tongue from the Carnivale butcher’s, plus a fiendishly good sauce gribiche; followed by the iconic slow-cooked eggplant topped with orange sorbet. In the evening, it’s a repeat performance, otherwise you can opt for the belt-loosening four-course menu (two appetizers, a main and a dessert), where the owner serves his favorites. // Toni Negroni
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