Brasserie Carrosserie

Much like its interior, Carrosserie's cuisine has been thoroughly pimped, putting a new spin on brasserie cooking and injecting dishes with local flavour and style. On the menu, for example, you’ll find roasted pumpkin with buffalo mozzarella from the Ardennes, crispy North Sea skate with brown butter and capers, or a kale and pak choy salad served with a lambic beer vinaigrette. Alongside smaller bites, including bitterballen, Carrosserie also serves Belgian classics and staples.

It's the ideal spot to have lunch or dinner while visiting the museum, or enjoy an aperitif with colleagues after work.

Behind Carrosserie’s culinary offer and the rooftop bar is chef Peter Macias. After training at Le Cordon Bleu in Miami, his work for the Ennismore group led him to Brussels, where he was quickly made a name for himself in the hospitality scene.