Sanzaru

The story

Sanzaru: Modern Cuisine in a Historic Brussels Villa – Michelin Recommended

Sanzaru in Brussels

The name Sanzaru references the three wise monkeys of Eastern philosophy, inviting guests to see, hear, and taste fully. At this restaurant in Woluwe-Saint-Pierre, chef Nathan Urbanowiez delivers modern cuisine that draws on global influences while staying rooted in Belgian terroir.

Urbanowiez trained at the École Hôtelière de Namur and worked in notable Brussels kitchens including Le Ventre Saint-Gris, Bon-Bon, and Coriandre before opening his own place. His menus change with the seasons and daily arrivals, built around local produce. The result is a contemporary style that feels both grounded and adventurous.

The setting is as memorable as the food. Sanzaru occupies a 1937 cubist villa designed by architects Adrien and Yvan Blomme, listed as a historic monument. Inside, copper tones and wood details are complemented by frescoes from Belgian artist M. Sobolev. The atmosphere is refined yet warm, with counter dining offering a front-row view of the kitchen.

Dining options range from a three-course lunch at €55 to more elaborate tasting menus in the evening. The six-course Umami menu (€115) and the Vegetal menu (€105) showcase the kitchen’s range, while shorter four-course options are available Tuesday through Thursday. A special menu for diners under 30 makes the experience more accessible.

Sanzaru’s approach to modern cuisine has earned it a Michelin Recommended distinction for 2026. Whether you come for the architecture, the art, or the cooking, the restaurant delivers a coherent vision – one that respects its sources and stimulates the senses.