The story
Charlu sits in a discreet corner of Place Saint Job in Uccle, a popular neighbourhood spot that feels like stepping into a classic Brussels bistro. The restaurant describes itself as "a good brasserie, but more than that" – and the difference is in the details. Fresh produce, a warm welcome, and a genuinely friendly atmosphere define the experience here. It is, in their own words, "a restaurant for passionate diners."
Behind the stove is Chef Jean-Pierre Gascoin, while Antoine Salviat – described as "l'homme du comptoir" – runs the front of house. Together they offer a menu rooted in French cuisine, with an emphasis on market-fresh ingredients. The lunch menu (entrée and plat for €24.50) is a solid weekday option, while the carte and daily suggestions change with the seasons. Dishes like the cassoulet have become signatures, and vegetarian preparations are always available. A tasting menu is also offered for those who want to explore more.
In 2025, Charlu entered the prestigious Michelin Guide, earning a "Recommended" distinction that reflects the kitchen's consistency and quality. The award is a natural fit for a place that combines bistro conviviality with serious cooking.
Whether you're stopping in for lunch, a relaxed dinner, or a drink at the bar, Charlu adapts. The outdoor terrace is a highlight in warmer months, and the interior retains the character of an old Brussels bistro – casual yet polished. Private events and group bookings are welcome, and all dishes are available for takeaway. A private parking lot and bike parking make it easy to visit.
Charlu is the kind of address that feels both timeless and alive – a neighbourhood bistro that earned its Michelin stripes without losing its soul.
Recognition
Ambience
Details
History
Down a cobbled street in Uccle, Antoine Salviat (ex-Brasserie Thoumieux in Paris), aka “the man behind the counter,” and his no-nonsense gem of a spot will immediately put you at ease amidst the red leather sofas, wood paneling and vintage black-and-white photos. In the kitchen, Jean-Pierre Gascoin (ex-Toucan and Chez Marie) delights left and right, with Parisian and Brussels classics. The day we went, the menu featured: delicious pig’s trotter croquettes with mustard; steak tartare prepared to order, fries cooked in beef fat, caper mayonnaise and cornichons; followed by the perfect finale, figs roasted in cognac, served warm with a scoop of vanilla ice cream. If you’re serious about sauces, wear your best shirt – the perfectly ironed white napkins have a small embroidered buttonhole! · Lina Megalinia
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