Nightshop

The story

Nightshop Brussels: Small Plates in a Converted Garage

The kitchen approach

Nightshop Brussels brings an unfussy approach to small plates dining inside a converted automotive garage on Rue de Flandre. Chef Loïck Tonnoir and Théo Léonard run the kitchen with a distinctly London-inspired sensibility that favors relaxed pacing over rigid technique. The team treats service like hosting friends rather than staging a formal performance.

Selected plates

Guests often share a thick slice of vitello tonnato or order the crispy aubergine served with tomato sauce and fresh basil. A bowl of pasta coated in a rich bisque arrives alongside seared scallops and delicate roe. Homemade taramasalata gets finished with a drizzle of vadouvan oil to balance the briny notes, while a madeleine rounds out the meal.

Space and wine

Jocasta Allwood curates the drink list while her partner Jens Crabbé manages the coffee roastery across the street. Candles flicker against original wall tiles and scattered glass bottles create a dimly lit backdrop. The Le Fooding guide recognized this blend of casual hospitality and sharp plating on its 2026 roster, noting the consistent quality.