The story
On Rue de Roumanie in Saint-Gilles, Flamme brings a quiet focus to the Brussels dining scene. The restaurant opens its doors Tuesday through Saturday evenings, from 19h to 22h, offering a setting that feels both personal and deliberate. There is no excess here—just a clear commitment to country cooking, where the kitchen lets ingredients speak without fuss.
Flamme’s inclusion in the Michelin guide as a Recommended address speaks to the precision behind its rustic-leaning plates. The recognition underscores a kitchen that respects tradition while maintaining a modern sense of restraint. It is the kind of accolade that signals reliability: a meal here is built on technique, not theatrics.
The menu changes with the seasons, shaped by the best available produce. Dishes are grounded in the traditions of country cooking, yet executed with the care of a chef who values clarity over complexity. The atmosphere is unhurried, the service attentive but never intrusive. Whether you come for a quiet dinner or a celebration among friends, Flamme offers an evening that feels earned, not manufactured.
Recognition
Details
History
This place was briefly named Saussice before becoming Flamme, keeping the same stylish typography designed by Bureau Wolewinski, the same decor (original tiling, 70s furniture, a windowed wine cellar, Saucisson and Chipolata jugs made by Éléonore Joulin), the same spirit, and the same bosses (Hanna Deroover and Bénédicte Bantuelle, the duo behind La Bouche creative studio), minus the deli counter selling sandwiches. In the cold room, expect vegetables from the local Terroirist cooperative and meats from Dierendonck, while in the kitchen, open for all to see, there are flames, charcoal and a smoker oven. The lunchtime menu put on a fine demonstration: beetroot doused in a Béarnaise sabayon and dill, mopped up with a big chunk of Boulengier bread; roast pork shoulder, mashed potatoes, pickled onions, herb salad (cilantro, dill, tarragon) and tasty cooking juices drizzled on top; and an already renowned (Japanese-style) French toast with roasted apple, caramel, fresh cream and hazelnuts. In the evening, don’t miss the Menapii pork sausage with gravy; BBQ sea bass, leeks and wasabi; sweetbreads and burnt onions… What else? A cool playlist, easy-going staffers… Basically, all good stuff! // Ringo de Balmalon
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