The story
At Strofilia, the kitchen focuses exclusively on mezes – small plates designed for sharing. It is a direct reflection of the Greek approach to dining: taking time, lingering over a glass of ouzo or a bottle of wine, and letting the evening unfold. The restaurant’s commitment to honest, flavourful cooking earned it a Michelin Bib Gourmand in 2026, a nod to good quality at a reasonable price.
The menu is built around starters, salads, fish, cheese, and meat – all served as sharing dishes. Think smoked and marinated fish, fresh seabass with citrus, grilled octopus, and slow-braised lamb shank. Vegetarian options include fava (yellow split pea purée), spanakorizo (spinach rice), and gigantes (baked giant beans). Desserts stay true to Greek tradition: ekmekkadaifi with kadayif pastry and pistachios, or a portokalopita orange cake with yogurt.
The wine list is exclusively Greek, with selections from regions like Santorini, Macedonia, and the Peloponnese. Ouzo and tsipouro are on hand for aperitifs and digestifs, alongside a range of Greek gins and vermouths. The sommelier’s “Vin Surprise” offers a chance to discover something new.
Located on Rue du Marché aux Porcs in central Brussels, Strofilia also offers catering and private event spaces. The atmosphere encourages conversation and sharing, true to the Greek lifestyle. Whether for a relaxed dinner or a celebration, the restaurant brings Mediterranean warmth to the Belgian capital.
Recognition
Ambience
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History
good quality, good value cooking
This joyful institution has been going strong for almost 25 years now! And for good reason, thanks to its three dining areas (the first features a wall covered in wooden wine cases and all-white furniture, leading to an immense, red-brick warehouse, plus a 17th-century vaulted wine cellar below) made for big, merry tables which erupt in excitement when the mezze arrive: cold – authentic white taramasalata, bottarga, tzatziki – and hot options – perfectly-grilled octopus and fava (split pea dip); a showpiece of lamb shank cooked low and slow for 24 hours, nestled among trahanas (small artisanal pasta) and mushrooms; sougania (onions stuffed with spicy beef) and yogurt sauce. Followed by some seriously addictive desserts – mastic kaïmaki ice cream topped with morello sour cherries, or trigono, a puff pastry horn filled with vanilla cream, cinnamon ice cream and grilled apples. And after some mastiha, a liqueur from the island of Chios made from the sap of mastic trees, it’s all Greek to us as we chat with chef Mario Sarlanis, who hails from the island of Evia! // Cléo Popina
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