Cosmos

The story

Cosmos Brussels: A Modern Cuisine Focus on Seasonal Seafood and Vegetables

The Founder and the Kitchen

Founder Kevin Perlot opened Cosmos in Brussels to present a refined modern cuisine built on precise technique and seasonal produce. After seven years working alongside Sang Hoon Degeimbre, he finally established his own kitchen inside a historic building that once served as a fishmonger shop. His team sources vegetables from dedicated growers and secures pristine Normandy seafood through specialized partners. This commitment to quality recently placed the restaurant on the 2026 Le Fooding list.

The Menu and Signature Plates

The seasonal cuisine here avoids heavy sauces, relying instead on precise pairings like black mullet prepared with zucchini and ajo blanco. Breton langoustine appears with bisque and tarragon, while young red beets are balanced with verbena and rhubarb. Roasted sweetbreads offer a richer option when paired with spinach and shiso leaves. The final course shifts between marinated strawberries with green pepper and a compact chocolate buckwheat tart.

The Space and Service

Guests dine within a room that preserves its original architectural character, complete with a striking maritime fresco and weathered woodwork. A gleaming zinc counter now anchors the dining area, offering a bright contrast to the older materials. The layout encourages a relaxed pace where conversations flow easily between tables. Staff members guide diners through the courses with quiet attention, ensuring each element arrives at the proper temperature.