The story
In July 2013, Xavier Fisset and Karine Roche opened L’O de Source in Sart-lez-Spa, just outside Verviers. Xavier, a Spa native, met Karine, from Chambéry, while working in a restaurant in the French Alps. Both hotel-school graduates, they spent years cooking and serving in France and the Spa region before creating their own place. Today, Xavier is in the kitchen and Karine runs the dining room.
Since June 2020, the restaurant has occupied a former train station, its two dining rooms and a large terrace built along the old railway tracks. The main room is bright, thanks to a veranda that opens onto the garden; the second room is suited for family or business gatherings. On sunny days, guests sit outside, surrounded by greenery. “But don’t wait for the train,” the owners note, “the last one passed by in 1969.”
L’O de Source works without an à la carte menu. Instead, Xavier composes set menus of three, four, or five courses, changing them constantly based on what local producers and the season provide. “Here, nature dictates our menus,” the team says. A recent menu included trout from Ondenval, sea bream with carrots and citrus, veal from Lothar Vilz, duck with chicory, and a dessert of parsnip, chocolate, and cèpes. Each course is paired with wine by the glass. The philosophy is straightforward: fresh, local, seasonal.
This dedication to honest, ingredient-driven cooking earned L’O de Source a Michelin Recommended distinction for 2026. It’s a quiet affirmation of the couple’s approach: no fuss, just precise, flavourful farm-to-table cuisine in a place where the only schedule is the one set by the land.
Recognition
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