Celebrated table
The story
Eight Brussels has evolved from a quiet Uccle coffee corner into a dedicated bagel kitchen located between Sablon and Avenue de la Toison d’Or. Founders Sasha Litvine and Kenya Hoet expanded their operation to meet growing demand for daily baked goods. Le Fooding recognized this expansion in 2026, noting how the team prioritizes consistent sourdough fermentation over rushed production. Every batch begins early to guarantee fresh texture.
Chef Olivia Behaegel oversees the kitchen where every sourdough bagel relies on a full day fermentation cycle. The bagel menu operates on a strict pairing system to encourage balanced flavor exploration. The everything seed variety features avocado, cilantro, dill, sumac, and chili flakes alongside a companion loaded with Comté cheese, heirloom tomatoes, miso mayo, tarragon, and chives. Other rotating combinations include peanut butter with tangy cherry jam or salted butter paired with dark chocolate sprinkles.
The dining area reflects a minimalist aesthetic defined by polished metal surfaces and clean sightlines throughout the front counter. Patrons can step outside onto the adjacent sidewalk terrace when weather permits. Behind the service window, the pastry case holds house made banana bread and vegan Snickers bars crafted by Pépite. Cardamom buns arrive twisted into figure eights through a collaboration with local baker Renard, completing the menu without relying on heavy sweetness.
Recognition
Instagram