The story
At Quartz on Rue de la Réforme, Chef David Alexandre Bruno has created a restaurant that celebrates Belgian producers with a cuisine that is both refined and relaxed. The name is no accident: inspired by the mineral, the cooking here aims for a balance of raw honesty and subtle sophistication, an approach the team describes as “une gastronomie décomplexée” — unpretentious gastronomy.
The kitchen is built on a foundation of exceptional local sourcing. Ingredients are chosen daily from a network of small producers across Belgium: vegetables from Ypres and Linkebeek, herbs from Rosière, pigeon from Frasnes-lez-Anvaing, veal from Battice, cheese from Herve, and spices from Mons. This commitment to terroir is not a marketing line but the daily reality of the menu.
David Alexandre Bruno’s career reads like a tour of Belgium’s finest kitchens. After a student job in a bakery sparked his passion, he trained at Château-Massart in Liège. His early stages included the Michelin-starred Le Charmes-Chambertin and L’Héliport, before three formative years at the double-starred Comme Chez Soi in Brussels. He then moved to Maastricht’s two-star Beluga, followed by a pivotal role at La Ligne Rouge in Waterloo, where he earned the restaurant its first star in 2018. After a stint as pastry chef at Villa Lorraine and time at Chez Alexandre in Brussels, Quartz became his own address — a place built around conviviality and honest cooking.
The menu changes with the market. A four-service option at €95 (not available Saturday evenings) and a six-service menu at €135 offer a choice of compositions. The chef’s signature langoustine preparation, priced at €38, can be added to any menu. For lunch, a three-service menu is available at €49. Dishes might include sea urchin with carrot, orange and cardamom, or turbot with potatoes, oysters and seaweed, finished with a clementine and mikan dessert with vanilla and Sichuan pepper.
A distinctive feature is the table d’hôte, held every Saturday evening and available other nights by reservation. Ten guests sit together around a warm wooden table, sharing a blind menu — an invitation to discovery and new encounters. The restaurant is open Monday to Friday (closed Wednesday lunch) for lunch from 12:00 to 13:30 and dinner from 19:00 to 21:30.
Quartz earned a Michelin Recommended distinction for 2026, a fitting recognition for a kitchen that lets the quality of its ingredients and the skill of its chef speak clearly, without fuss.
Recognition
Ambience
Details
History
Step inside this old butcher’s shop – once home to Michelin-starred La Canne en Ville – and you’ll find the hook rack still hanging above oak tables, white-tiled walls and green velvet banquettes. At the helm is chef David-Alexandre Bruno (ex-Comme chez Soi, La Villa Lorraine, La Ligne Rouge), guiding a vibrant gastronomic menu that spans four courses, showcasing local ingredients in every bite: kohlrabi ravioli with mussels in a puddle of dashi for the amuse-bouche; a divine veal tartare tartlet with oxtail jelly; then a surf’n’turf trilogy of smoked eel bavarois, raw flat oyster and Granny Smith apple brunoise, lifted by a celery and cucumber extraction. Game for more? Perfectly cooked venison finished on a Japanese BBQ, the leg meat shredded into a croquette, paired with salsify, kumquat jelly, oyster mushroom duxelles and a stunning sweet and spicy peppercorn sauce. And for the sweet finishing touch, a chestnut sponge cake topped with a chestnut, orange, lemon and yuzu cream. And if you want to share the feast, Quartz offers a table d’hôte communal dining experience on Saturdays. · Billie Relish
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