The story
At Le 203 in Brussels, South African chef Richard Schaffer prepares his bistro cooking directly behind a central counter while his wife Mathilde Hatte manages the wine list and service. Their approach stays grounded rather than theatrical, focusing on carefully sourced ingredients like Carlos & Fils meats, North Sea fish, and Biotiful vegetables. The menu changes daily but keeps a restrained structure of two starters, two mains, and one dessert during the lunch service. Evening guests receive two additional selections to accompany the core plates.
Lunch often begins with a plant-based starter featuring roasted celery and red meat radish dressed with caper pesto, smoked paprika, and toasted pumpkin seeds. Main courses highlight techniques like marinating veal hanger until it yields easily to a fork, then serving it alongside fennel shavings, red onion, pickled mustard seeds, and a smooth butternut squash purée. Desserts close the meal with a lightly bitter chocolate mousse and coulis under a shower of crushed pistachios.
The space occupies a ground floor location that extends from the street straight into a private courtyard, allowing natural light to fill the brick-walled interior. Sixties-inspired furniture anchors the seating area, while outdoor tables along the façade capture street activity without sacrificing intimacy. The layout encourages conversation, letting guests watch the kitchen work while enjoying a quiet table near the back windows.
Mathilde Hatte curates a focused wine program designed to match the straightforward bistro format without overwhelming the palate. The restaurant earned its place on the Le Fooding guide thanks to this balanced philosophy, where careful sourcing meets honest pricing. Regular visitors appreciate how the team maintains consistency across a rotating menu that never relies on unnecessary complexity.
Recognition
Ambience
Location
