Top 10 of 2025, at number 9!
Sühring
Wild boar pie - pistachio - parsley - black truffle
As Belgians, we hold pâté en croûte to exceptionally high standards — largely thanks to the influence of Karen Torosyan at Bozar, whose mastery of the craft is one of a kind! However the one dish at Sühring that quietly impressed and lingered in... More
Top 10 of 2025, at number 9!
Sühring
Wild boar pie - pistachio - parsley - black truffle
As Belgians, we hold pâté en croûte to exceptionally high standards — largely thanks to the influence of Karen Torosyan at Bozar, whose mastery of the craft is one of a kind! However the one dish at Sühring that quietly impressed and lingered in memory was the ‘game pastete’! First presented in its entirety, finely crafted and elegant, before being sliced and served, a nod to tradition without feeling heavy or old-fashioned!
The blend of venison, duck liver, poultry, mushrooms, pistachios, and soft Madeira jelly was deeply savory but remarkably gentle. The pastry was light and golden, holding everything together without overshadowing the filling. At the center, egg and truffle added depth and comfort.
The parsley salad, dressed with truffle vinaigrette at the table, refreshed the palate, while the small pickled salad tucked into a crisp tuile brought a moment of surprise.
Our visit to Sühring in May stood out as one of the best dining experiences of the year, and it comes as no surprise that, since then, the restaurant has been awarded a very well-deserved third Michelin star. This dish captured exactly why — restraint, harmony, and a quiet confidence that speaks of true mastery.
Michelin Guide : ⭐️ ⭐️ ⭐️
W50Best : 22
OAD top 100 : 15
📷 : @lucievd Less
