Brasserie de l'Ermitage is a belgian restaurant in Brussels.
Editorially verified May 21, 2026 by Lewis Vaughan, TableJourney editor. Source.
Why locals love it: Anderlecht nano-brewery on Rue Lambert Crickx that brews modern Belgian craft and pours only Friday-Saturday afternoons.
Tip: Taproom Friday and Saturday 14:00-22:00; bring cash for the smaller producers' bottles.
Address: Rue Lambert Crickx 26, 1070 Anderlecht, Brussels
Humphrey is a filipino room in Brussels. Closed Saturday and Sunday. Counter seats face the kitchen; the back table is the spot for groups of four.
Why locals love it: Centre-Sainte-Catherine dining room serving Filipino-inspired sharing plates with Belgian produce.
Tip: Closed Saturday and Sunday. Counter seats face the kitchen; the back table is the spot for groups of four.
Au Stekerlapatte is side-street marolles bistro where locals eat boudin noir with caramelised apples on the same wood-panelled banquettes since 1974.
Why locals love it: Side-street Marolles bistro where locals eat boudin noir with caramelised apples on the same wood-panelled banquettes since 1974.
Tip: Closed Sunday. Open evenings only; the dining room fills with regulars night after night.
In 't Spinnekopke in Brussels: 18th-century estaminet on a quiet square that cooks Brussels-specific dishes with lambic beer as a sauce ingredient.
Why locals love it: 18th-century estaminet on a quiet square that cooks Brussels-specific dishes with lambic beer as a sauce ingredient.
Tip: Closed Sunday. The wooden banquettes are 1762; lambic list runs 30 bottles deep.
Friture Rene is pre-war fritkot-bistro hybrid on place de la resistance in anderlecht: hand-cut beef-fat fries, steak from the grill, white-shirt waiters.
Why locals love it: Pre-war fritkot-bistro hybrid on Place de la Resistance in Anderlecht: hand-cut beef-fat fries, steak from the grill, white-shirt waiters.
Tip: Closed Monday and Tuesday. Lunch service runs to 14:30; the dining room books out on weekends.
Boulengier in Brussels: Saint-Gilles sourdough bakery that ferments breads for 24 hours, a habit most Brussels bakeries skip for faster turnover.
Why locals love it: Saint-Gilles sourdough bakery that ferments breads for 24 hours, a habit most Brussels bakeries skip for faster turnover.
Tip: Closed Monday. The pain de campagne sells out by 13:00 most days; arrive before noon.
Yasushi Sasaki Patisserie (Japanese) in Brussels: Closed Monday and Tuesday. The yuzu millefeuille sells out by Saturday lunchtime; pre-order for parties.
Why locals love it: Woluwe-Saint-Pierre patisserie where a Japanese pastry chef works yuzu and matcha into the French canon, in a residential quarter east of the centre.
Tip: Closed Monday and Tuesday. The yuzu millefeuille sells out by Saturday lunchtime; pre-order for parties.
