't Kelderke

Despite being on the square that is the focus of tourism in Brussels, this is far from being a tourist trap. As many Bruxellois as tourists throng the long wood tables in a 17th-century, brick-arched cellar, and all are welcomed with time-honored respect, even if that should be perceived as being a little rough and ready. Memorable traditional Belgian fare, with little in the way of frills, is served up from an open kitchen. This is a great place to try local specialties such as bloedpens (blood sausage) à la Bruxelloise, stoemp (mashed potato and vegetable) with boudin (sausage), carbonnades à la Flamande (Flemish beef stew), lapin à la gueuze (rabbit in Brussels beer), and big steaming pans piled high with Zeeland mussels.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.