Celebrated table
The story
Koul operates as a focused brunch destination in Brussels, anchored by a straightforward kitchen and a distinctly local atmosphere. Naoufel converted a former streetwear boutique into a 120-square-meter brick and concrete space on Quai du Hainaut. He now oversees daily operations while chef Ashraf, formerly of Mok, runs the hot line. The kitchen prioritizes fresh techniques over heavy prep, starting with dough that rises slowly before hitting the heat.
Puffy flatbreads arrive straight from the oven, topped with cabbage and samphire braised in brown butter alongside crispy onions. Guests can also order the pulled chicken prepared with a light lemongrass sauce or the oeuf parfait layered with sauteed carrots, cashew cream, chervil, basil, and fried shallots. These plates anchor the brunch rotation without leaning on complicated plating. Each dish highlights simple ingredients handled with precision.
A gleaming Spirit espresso machine designed by Kees van der Westen anchors the bar area, where barista Mehdi prepares specialty beans. Artisan crafted furniture fills the layout, allowing visitors to choose between the shop front, a quiet back room, or the kitchen counter itself. The setting earned a spot on the Le Fooding list for its consistent execution and unpretentious charm. Visitors seeking a polished breakfast service often settle near the glass windows to watch the roasting process.
Recognition
Location
