The story
Super Faim stands out as a focused sandwich bar in the center of Liège, run by chef Anthony Rousselle alongside his sister Sarah. Drawing on previous experience at Altro Maccheroni, Anthony designed the kitchen to rotate its menu every fifteen days, ensuring seasonal produce drives every decision. This disciplined approach recently secured a listing in the 2026 Le Fooding guide, highlighting a kitchen that trusts honest preparation over complicated techniques.
Polished concrete floors and solid walnut furniture establish a calm environment that functions equally well as a neighborhood canteen and a small grocery. Guests queue along the L-shaped service counter before finding a seat near the window or stepping outside to nearby tables. Shelves lining the walls display ceramic tableware and pantry goods sourced from independent makers.
Signature baguettes arrive loaded with regional charcuterie and aged Comté, while rotating selections feature a puffy bao filled with caramelized pork and satay sauce. Every plate pairs with a side of your choosing, whether that means crisp fries with homemade sauces, celeriac remoulade, or a rich serving of cacio e pepe. The meal concludes with a madeleine or a thick chocolate chip cookie, washed down with French press coffee roasted exclusively for the house.
Recognition
Ambience
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