Restaurants

You hardly have time to cross the threshold before the tone is set: a well-lit bar and chandeliers shimmering poetically just like the bubbles that scintillate in your glasses a few minutes later. The place is certainly big, but you will never feel lost there. Far from the atmosphere of the grand hall, there is a large round table here, or a more intimate corner for lovers over there, further back are rooms especially for business meetings. There's a table for all occasions...

If Park Side is successful it is down to the alchemy between Christian Vanden Bogaard who kept watch for a long time over the destiny of Adrienne, Henri Baeyens who still manages Lola in Sablon and Donald Loriaux who composes real masterpieces in his kitchen.

The food

As for the food, Park Side puts the accent on traditional brasserie dishes with a personal touch and served with impeccable taste. The food, which is both healthy and tasty, is pure gastronomic delight. And to further enhance the pleasure let yourself be seduced by one of the bottles of wine that are proudly on display in the glass-fronted cellar on two floors. And with a menu by glass offering a dozen grand crus, you have no excuse... Will it burn a hole in my wallet? No not at all, it is reasonable so that your trip remains a pleasure and not a privilege.