The story
Le Fontainas reopened its doors in central Brussels with a clear focus on modern vegetarian cuisine. Ben, Teiva, Steve, Isabel, and Aymeric restored the venue after a short closure, drawing on their backgrounds as artists and musicians. They apply a disciplined approach to the vegetarian kitchen that prioritizes seasonal vegetables and simple preparations. The result is a menu that feels both intentional and deeply rooted in everyday ingredients.
Visitors typically gather around the sunlit terrace to sample the daily lunch offerings. A creamy oeuf mayo arrives dusted with tarragon and pickled mustard seeds, inviting diners to mop up every trace with sourdough. The kitchen balances rich textures with earthy notes in a freekeh salad loaded with grilled carrots, zucchini, and eggplant. Lemon cumin condiment and plump green olives tie the components together before a slice of Sardinian burnt orange cake closes the meal.
Natural light floods the open-air seating area throughout the afternoon service. Patrons order specialty coffee, local beers, and carefully curated natural wines while watching the street activity. A sparkling cucumber cordial offers a crisp alternative to heavier cocktail menus. This consistent quality earned the venue a spot on the 2026 Le Fooding list.
Recognition
Location
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