Babam

The story

Babam: Bistronomy and Nostalgia in Brussels' Watermael-Boitsfort

A Bistronomic Home

Babam describes itself as "bistronomy and nostalgia" – a neighbourhood restaurant where the cooking is rooted in tradition yet unafraid to be creative. The space is intimate, with around thirty covers, and the service is both discreet and precise. "Coming to Babam, you come to our place, but it will feel a bit like yours," the team says.

Lunch and Dinner

At midday, the kitchen turns out lively, seasonal bistro fare. In the evening, the pace slows: a tasting menu or à la carte dishes that draw on childhood memories and comforting flavours. Starters might include grilled white asparagus with beef cecina chips and parmesan emulsion, or a chilled pea velouté with goat cheese and mint. Among the mains, pressed lamb with crispy polenta and carrot purée, and homemade tortellini with ricotta and courgettes stand out. Desserts like strawberry pavlova with rhubarb gel or a chocolate crousty with salted caramel and popcorn ice cream round off the meal.

Recognition and Neighbourhood Feel

Babam’s approach has not gone unnoticed. The Michelin guide awards it a Bib Gourmand for good quality, good value cooking, calling it "the kind of neighbourhood restaurant you'd dream of having a subscription to." Gault & Millau named it Discovery of the Year 2025 in Brussels, praising the comfort and pleasure it provides. Le Fooding highlights the relaxed atmosphere, where the chef himself presents the weekly suggestions. The restaurant works with local, seasonal produce, and the menu changes accordingly – a philosophy that keeps regulars coming back.