The story
Chef Kobe Desramaults’ Eliane in Brussels offers a single, daily-changing tasting menu. The menu is developed each day based on the supply of extremely high-quality produce, leading to spontaneous creations that define the restaurant’s identity. Over the course of about 18 courses, guests experience a progression from small bites to composed dishes, with a focus on vegetables, fish, crustaceans, and shellfish, and only a small amount of meat. The kitchen’s dedication to this method means dietary restrictions must be communicated in advance by email to assess feasibility.
This approach to cooking earned Eliane a Michelin star in 2026, recognizing the high quality of the cooking and the integrity of the ingredients. The menu, priced at 285€ exclusive of drinks, can be paired with wines (150€) or non-alcoholic beverages (120€). Reservations are opened every three months to ensure equal access, with a waiting list available when fully booked. The dining room is equipped with air conditioning and counter seating, directing attention to the nightly creations. Eliane is a place where the chef’s daily inspiration and the best of the market converge.
Recognition
Details
History
High quality cooking
Kobe Desramaults – the star chef behind the now-closed In de Wulf and Chambre Séparée – has bid farewell to his beach hut in Sicily, trading it for a rather lavish log cabin in Brussels! Expect log rounds, chestnut-brown carpeting, rough-stone features and vintage chairs… and from behind the counter, a culinary show performed by the chef himself, with help from his faithful right-hand man Tiziano Franchetta – who earned his stripes at Gambero Rosso in Rome. Kobe’s rock’n’roll, seafaring delirium is no more; instead he’s mellowed out the tone slightly to offer a dozen or so superbly crafted dishes: langoustines sandwiched between ultra-thin wafers; crab meat enhanced by a sauce made from crab head and smoked liver; octopus grilled to perfection; shaved celeriac with winter truffle; Gillardeau oyster with creamy vin jaune risotto that was absolutely to die for; and a comforting little mound of potato mousseline with potato skin jelly and caviar. And if that wasn’t enough, Kobe fired out a few gems from his Italian escapade: mini langoustines with bergamot; crispy ravioli filled with bok choy, anchovy and citron zest; a kumquat tartlet with blood orange sorbet hiding under a thin layer of warm crème brûlée. The king is back! · Coco Bianca
Location
