The story
Café Circus in Brussels reimagines the casual bistro model at Place de Londres through the efforts of four longtime friends. Léopold van der Gracht, Charles Levie, Jean Van Campenhout and Tanguy Soille purchased a traditional bruin café and deliberately preserved the original wooden benches and serving counter. New upcycled tiles and an enlarged window brightened the layout while keeping the space feeling lived in. This unpretentious approach caught the attention of Le Fooding, which highlighted the team for maintaining honest craftsmanship inside their revamped venue.
The kitchen builds its menu around mostly homemade provisions served alongside natural wines and local beers. Guests typically start with a combined plate featuring St-Bernard nettle cheese, cured pork terrine and dry-aged ham from Ferme de Montplainchamps. The main event centers on generously topped grilled sandwiches baked between thick slices from Renard Bakery. You can choose a miso-marinated chicken version layered with kimchi and scamorza, or a richer build with cognac-glazed meatloaf, comté and Dijon sauce finished with house-made smoked paprika mayonnaise.
Drink selections rotate through small producer natural wines and regional craft brews curated under the Club Circus program. The beverage list complements the heavy focus on savory comfort food without overshadowing the meal. Patrons usually reserve their final course for a dense fudgy brownie that arrives straight from the oven. The pairing completes a straightforward bistro visit built on reliable ingredients and steady pacing.
Recognition
Ambience
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