The story
Monik in Brussels brings a quiet warmth to the local dining scene, specializing in relaxed brunch culture. Chef Marie de Radiguès founded the space in 2021 after naming it after her grandmother, Justine Milcamps. She runs the kitchen as a self-taught cook, designing menus that shift every two months to match what the market offers. This rotating schedule ensures the kitchen avoids repetition while honoring seasonal produce.
The kitchen favors substantial preparations over heavy refinement. Recent rotations have featured pumpkin velouté and coconut milk ramen alongside a simple endive gratin. Guests often start with these warming bowls before moving to heavier plates. The focus remains on accessible flavors that feel rooted in home cooking traditions rather than technical showmanship.
A mixed platter pulled from the deli counter highlights the day’s best preserves and sides. It typically holds plump meatloaf, tender endives, house-made hummus, new potatoes, green beans, grilled eggplant, and a herby yogurt sauce. Even dessert leans toward familiar comfort, like a slice of peanut butter lava cake. These sweets pair well with strong coffee during busy morning rushes.
Hardwood floors and cozy alcoves define the interior, painted in clean white and navy blue tones. Enamel tableware sits on every surface, reinforcing the unpretentious vibe. The space extends to outdoor seating for warmer days, while takeaway options keep operations flexible. Weekend brunch draws crowds for boiled eggs, AOP Comté cheese, charcuterie, homemade pancakes with seasonal fruit, and brioche French toast drizzled with wild flower honey.
Recognition
