Seven

The story

Seven Brussels: Seasonal Brunch and Minimalist Dining

The kitchen behind the counter

Seven brings a refined brunch focus to Brussels, establishing itself as a neighborhood staple through careful sourcing and seasonal planning. Sasha Litvine and Kenya Hoet founded the space to treat morning service with serious culinary attention, while chef Olivia Behaegel designs the rotating menu. Their kitchen avoids rigid formulas, adjusting recipes whenever new produce arrives or market trends shift.

Seasonal plates and flavor balance

A rich porridge demonstrates their ability to layer textures, featuring pears poached in Earl Grey tea alongside almond ganache and crunchy cacao clusters. Winter salads highlight sharp contrasts, pairing atomic radicchio with fresh goat cheese, winter citrus, and a hazelnut crumble bound by balsamic vinaigrette. The approach earned recognition from the Le Fooding guide in 2026, noting how the team maintains healthy cooking standards without sacrificing indulgent flavors.

Interior design and dining space

The dining room maintains a minimalist aesthetic that encourages quiet conversation without competing with the food. Asymmetrical wooden tables feature mint green upholstered seating, creating a relaxed environment for longer brunch service. Frama chairs line the perimeter near a prominent stainless steel refrigerator, while the overall layout remains open enough to feel airy during peak hours.