The story
Fish Tank Brussels operates as a streamlined seafood counter. Founders Milan La Roche and Loïc Dedoncker preserved the space that served locals for four decades before installing their own vision. Chef Morgane Brees now leads the kitchen, drawing on training from Auberge du Vert Mont and Nénu to refine the local seafood cuisine. The result feels grounded rather than theatrical.
The menu centers on reasonably farmed fish arriving from the North Sea and the English Channel. You will find housemade shrimp croquettes filled with a rich cream and finished with crispy cima di rapa instead of parsley. The hake burger layers melted cheddar and iceberg lettuce, while the salmon trout américain arrives as a modern take on the classic Belgian toast. A grey shrimp salad roll offers a lighter alternative alongside the traditional fish and chips. Every plate leans on simple preparation and five handmade sauces ranging from harissa to seaweed mayo.
Dining happens primarily at the counter or along the polished tile walls. Ateliers J&J furniture lines the main floor, and colourful plastic chairs occupy the street terrace. This layout encourages a casual pace where greasy fingers are expected and conversation flows easily. The Le Fooding listing recognizes how efficiently the team balances quality ingredients with a genuinely unpretentious setting.
Recognition
Ambience
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