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The story

Tatar Brussels: A Mediterranean-Japanese Bistro Blend

The Kitchen Philosophy

Recognized in the 2026 Le Fooding guide, Tatar in Brussels operates as a bistro that merges culinary craft with cocktail design. Mixologist Benjamin Homsy established the initial raw food concept before inviting chef Luca Termine to refine the menu. Their approach moves freely between the Mediterranean coast and the Japanese peninsula, treating each plate as an extension of the bar program. This cross cultural framework allows cold preparations and gentle heat to share the same service rhythm.

Cold Cuts and Tartares

This bistro kitchen favors precise textural contrasts over heavy sauces. Guests often begin with rice chips paired with daikon radish and bergamot to clear the palate before heavier bites arrive. Rabbit beignets appear alongside slow roasted peppers and a delicate layer of ricotta topped with fish roe. A particularly noted cuttlefish tartare rests on a shiso leaf inside a light dashi broth, while grilled cuttlefish and eggplant provide a miso finished backbone to the meal.

Finished Plates and Sweets

Evening bistro sessions continue with dishes that balance raw elements against controlled heat. Duck tartare arrives with slow roasted leeks and pan fried foie gras for those seeking richer flavors. Steak américain options can be supplemented with caviar for added depth. Dessert shifts toward unexpected combinations, featuring chocolate cream alongside raw shiitake mushrooms and a bright yuzu granita to close the tasting sequence.

The Dining Space

Visitors enter a brick lined room where counter dining encourages direct conversation with the staff. A tiled kitchen sits openly at the rear, allowing diners to watch knife work and plating unfold during service. The layout deliberately blurs the boundary between the bar counter and the main floor. Designer PAW shaped the environment to feel functional rather than ornate, keeping attention fixed on the food and drinks passing through the pass.