Chef Christophe Hardiquest is one of Belgium's top young chefs, a name to watch as he collects Michelin stars (he's up to two). He opened the first Bon-Bon in Uccle in 2001 then moved in 2011 to an Art Nouveau house in Woluwe-Satin-Pierre, the city's posh diplomatic quarter. The restaurant remains a hit: you must now book dinner months in advance. Billed as a salon d'artisan cuisinier (the salon of an artisan chef), this is a serious temple to dining. The interior is rather severe, perhaps because the food is meant to be the focus. (You can also sit at the bar and watch the chefs work in the open kitchen, and the terrace makes an inviting place for a summer feast.) This is one chef who believes strongly in the connection between the region and the taste of a product—only ingredients that have the location-specific appellation d'origine contrôlée designation are used here. The set menus may include the likes of Axuria milk-fed lamb (from the Pyrenees), which is coated in a black-bread crust. Hardiquest employs innovative techniques such as en tuile (placing wet clay over ingredients while cooking the food rapidly to retain texture and flavor). The wine list is as serious as the service here is impeccable.