Gastronomy
Guide to good eating
A kiss and a canal
The range of dining options in Brussels is ever widening.
We paid a visit to two exciting new eateries.
The Brasserie Nala
Taking its name from the first letter of the first name of each of the
four brothers that own the small elegant restaurant in Uccle, the
Brasserie Nala follows the family tradition established
in the Nala Kitchen and Bar. It offers fine French
Brasserie Nala cuisine with exotic dishes from around the world. The
98 rue de Stalle Sashimi starter is the equal of any specialist Japa-
1180 Brussels nese restaurant. Also recommended is their range of
Tel: +32 (0)2 332 28 44 pasta dishes and if you have left some room, try the
www.brasserienala.be divine ‘Baiser maison’ meringue dessert.
Open: Monday to Sunday,
The brasserie is situated in a striking hotel building,
from 12 to 11 pm
which boasts a banquet hall that can be hired for 80
people and a wide heated terrace. There is also a
private car park reserved for restaurant guests. While the ambiance
is casual chic – cue light tan grand piano and chandelier – it is not
so self-conscious that it couldn’t accommodate the commotion of
a family gathering. While its lunchtime cliental is mainly made up of
local businessmen, the evening would be ideal for a special treat
(when a babysitter can be found).
MIDI This unfussy and fun ‘canteen’ – a range of magazines
and free WIFI are available to guests – in the architectur-
Along the canal near Place Sainctelette can be found ally interesting K-NAL
some of the most interesting venues in Brussels: the vast would make a great
Restaurant MIDI
exhibition space, ‘Tour & Taxis’, numerous barges and midway, midday stop
on a tour of the canal K-NAL
K-NAL – a former depot that hosts private parties, several
or a good place to 1 avenue du Port
regular club nights and now a lunchtime diner, MIDI.
replenish your energy 1000 Brussels
Opened in April during the first truly sunny week of the year,
levels after a morning Tel: +32 (0)2 421 09 85
manager Benoit Vano is thrilled with the launch of MIDI. “It’s
at the grindstone. www.k-nal.be
been crazy but cool,” he says. The venue can accommo-
Open: Monday to Friday,
date 100 people inside with the possible of greatly adding
from 12 to 2.30pm
to that number by opening up the high glass doors to the
terrace directly in front of the canal. Vano says that he has
already hosted around 150 people at one time.
Lunchtime visitors to MIDI have three possibilities:
takeaway sandwiches, pasta salads and drinks; the same
range of items to eat in; and a mid-price lunchtime menu
– steak and frites, lasagna, chicken fillet and soup-of-
the-day were some of the appetising options available
in the first week. Vano says that all his sandwiches and
main courses are “homemade from quality products”. A
selection of wines is also available for those who prefer to
take a leisurely lunch ‘hour’.
www.awaymagazine.be – May/June 2010 41