Chez Luma

The story

Chez Luma: A Cozy Bistro in Brussels Serving Seasonal Local Flavors

The chefs behind the counter

Marius Junot arrives from Chez Ta Mère in Ixelles, where he honed his craft as a mixologist. Luka Greiner joins with experience from Parisian kitchen Dersou and several London stations. The duo took over the venue from Damien Bouchery in autumn 2022, executing a full remodel before opening as Chez Luma. Their names merged to form the new title, reflecting a partnership built on years of friendship.

Sourcing and kitchen discipline

Daily operations revolve around ethical consumption and strict seasonality. The team sources local ingredients to minimize transport impact and ensure peak flavor. Kitchen routines focus on reducing waste, utilizing whole animals and vegetables whenever possible. This practical approach results in dishes that highlight the ingredients. Diners can expect menus that adjust naturally with supply availability.

Seasonal plates and house favorites

The menu balances technique with classic bistro appeal. A bluefin tuna tartare sits beneath a snowfall of citrus granita. Shellfish arrives in a marinière boosted by charcuterie and dill. Slow-cooked pork loin shreds easily, resting beside sautéed potatoes coated in pork drippings and a peppery cabbage-arugula salad. Desserts emphasize texture, presenting an almond crumble with tapioca pearls and a bright citrus jelly.

Warm atmosphere and small space

The room seats about twenty guests around vintage tables bathed in low light. This compact capacity keeps the atmosphere focused and allows the kitchen team to maintain high standards. The decor relies on timeless pieces rather than trends, reinforcing the bistro tradition of honest service. Couples, families, or friends gather here for meals where food and drink take precedence over formality.