The story
In the residential streets of Uccle, St Kilda brings a focused, ingredient-led style of modern cuisine to Brussels. The restaurant is recognised by Michelin, a nod to the clarity and precision of its cooking.
The team offers two fixed-price menus: a vegetarian option and an animal-based one, both at accessible price points. A larger "Feed Me" menu combines the best of both, served to the whole table. Dishes change with the season, but recent examples show the kitchen’s touch: melting fennel, leek with shiitake, cauliflower in red curry, and a house-made roasted cheese. Mains might include trout with mussels and hollandaise, or a salad with orange and verjus. Dessert is a chocolate cake with olive oil and praline, or house-made ice cream.
St Kilda is open for dinner Monday through Friday, and also serves lunch. The interior can be privatised for groups up to 22, with a fixed package that includes a seasonal menu, sparkling wine, wine, water, and coffee. The restaurant’s tone is straightforward and welcoming – they ask only that you note allergies so they can adapt. Booking requires a bank imprint to secure the table, and reservations open 15 days in advance.
The address is Avenue Coghen 44, in the Uccle district of Brussels. St Kilda is a place where modern cuisine is treated with respect, not fuss – and that clarity has earned it a place on the Michelin guide.
Recognition
Ambience
Details
History
Milan La Roche is a wizard! In the morning, you’ll find him at Tuck Shop café in Saint-Gilles, and in the evening he’s cheffing over at this restaurant with its 24 tightly-packed covers. Designed by Sylvain Willenz, featuring a huge painting by the chef’s mother, in a corner of Uccle where you wouldn’t expect to find anything of the kind. Opening the show, a few plates of well-bred delicacies: Emiliano prosciutto aged for 12 months, Aixandri olives, anchovies from L’Escala, pickles and beautifully baked bread from Hopla Geiss. As for the cuisine, it’s free, inventive and joyful. That evening: sweet steamed leeks in a puddle of buttermilk and parsley oil, preserved citron and grated bottarga; a surprising chawanmushi with shitake, peanuts and carrot ribbons; a fried noodle nest in a bottomless pork broth with gray shrimp and kimchi; cheeses from Julien Hazard, for finishing your drink; and a black sesame cream sprinkled with a kind of gomasio, plus a white chocolate tuile with puffed flax seeds, for a sweet touch. It’s a smash hit! // Ringo de Balmalon
