The story
Daily 3000 brings a refined vegetarian cuisine to Brussels after chef Sidney Lauwers stepped down from his London role at Lyle’s. He designed the venue as an all-day eatery built around a six-month residency in Saint-Gilles. The kitchen operates entirely without meat, shaping a distinct vegetarian cuisine around seasonal produce. Le Fooding highlighted this steady daily output when they listed the spot for 2026.
A chilled deli counter displays colorful salads beside trays of fresh baked goods. Lauwers pulls pillowy pizzette from the oven and cuts pizza by the slice throughout the afternoon. Visitors grab funky sandwiches between pieces of chubby cinnamon bun and moreish cookies. Fresh sourdough rounds sit near locally sourced pantry staples packaged for takeaway.
The dining room occupies the former Grammes location, now lined with bright azure tiles. Morning light washes over the ceramic walls and extends toward the street-facing outdoor seating. Guests move freely between the deli shelves and scattered tables at their own pace. This neighborhood canteen model favors plant-based dining over formal course service.
Recognition
Ambience
Location
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