The story
Silo’s in Boortmeerbeek is a brasserie with deep roots and a fresh start. The restaurant, housed in the former annex of the Malterie de Boortmeerbeek, was taken over by a trio from within its own ranks: chef Dieter Fleurinck, sommelier Dimitri Cuypers, and host Dries Van Dijck. Their vision honours the building’s past while bringing a contemporary energy to the dining room. The result has earned Silo’s a Michelin Recommended distinction, a nod to the quality and consistency of the experience.
The space itself is a characterful blend of industrial heritage and warm hospitality. High ceilings, original brickwork, and a monumental wine cellar at the centre of the room set the tone. Two large terraces – one covered – extend the dining outdoors when weather permits. The restaurant is fully wheelchair accessible and even offers mooring for guests arriving by boat along the Leuven-Dijle canal.
Silo’s describes its cooking as an honest, contemporary take on classic brasserie fare. The lunch menu changes weekly; a recent offering paired a rolled plaice with green asparagus and a white wine dashi, followed by glazed veal cheek with risotto, shiitake, and peas. The à la carte list is equally grounded, featuring dishes such as homemade shrimp croquettes, bouillabaisse “Silo’s”, and a vol-au-vent of farm chicken. Ingredients are treated with respect, and flavours are direct and clean.
Wine is central to the experience. The glass-walled cellar in the middle of the dining room holds a selection curated by Dimitri Cuypers. Thanks to the Vin Au Verre system, most wines are available by the glass. Guests can also purchase bottles to take home. The dessert list includes classic finishes like a tableside-prepared Dame Blanche and a cheese board from affineur Van Tricht.
Silo’s is a place where a rich history, a talented new team, and a focus on honest ingredients come together in a setting that feels both timeless and alive.
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