The story
Fernand Obb occupies a former hair salon on Rue de Tamines, transformed by chef Cédric Mosbeux into a counter dedicated to authentic Belgian cuisine. Mosbeux established the kitchen in 2017, enforcing strict standards where every ingredient traces back to Belgian producers or local artisans. The grey shrimp croquette claimed the Brussels championship title for two consecutive years, first under judge Pierre Wynants and later Lionel Rigolet. This sustained excellence earned the restaurant a listing in Le Fooding and a reputation for unpretentious quality.
The kitchen runs its own smoker to cure proteins, yielding a pastrami from Belgian beef belly that brines for weeks before entering the smokehouse. Scottish salmon arrives fresh to be salted and cured on-site, complemented by trout raised in Anderlecht and processed in the same workshop. The champion croquette holds forty percent fresh grey shrimp and sits beside a wedge of lemon and fried parsley. Other daily preparations include a fricadelle mix of beef and chicken, plus a breaded poulcroc sausage crafted entirely in-house.
Guests eat at the counter while enjoying items served in pistolet rolls with celery rémoulade or caramelized onions. A gaufrite offers the texture of a potato fry in a waffle shape, produced from Belgian tubers as part of the accessible approach to Belgian cuisine. Drink selections highlight Surréaliste pale ale and lambics from Brasserie En Stoemmelings, balancing the savory plates. House desserts such as chocolate mousse arrive topped with speculoos coulis, completing a menu designed for quick service and family visits.
Recognition
Ambience
Location
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