The story
Frangines brings a steady breakfast rhythm to Brussels. Behind the counter, sisters Vanessa and Zoë Hutchinson manage a compact kitchen that transforms simple ingredients into focused plates. Sandwich selections arrive on fresh loaves from Fine bakery, with fillings that shift throughout the week. Tuna mayo paired with pickled red onions and watercress appears alongside Italian-style steak tartare dressed with raw arugula.
The kitchen adjusts its lineup to match the hours. Croque monsieurs appear only on Wednesday and Friday mornings. Midday shifts toward heartier salads combining pulled pork, ripe pear, crumbled goat cheese, dried cranberries, and toasted pumpkin seeds. This straightforward cooking earned the venue a place on the 2026 Le Fooding list, drawing locals away from crowded staff cafeterias.
Later breakfast visits naturally lead to the dessert case. Lemon poppyseed loaf slices sit beside dense chocolate brownies and freshly baked cookies. The team prepares these items in small batches to guarantee consistent texture. Visitors often return to watch the weekly menu rotate, picking up different combinations before settling at a window table.
Recognition
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