Bouillon Bruxelles Brussels

Eliane

When a group of Canadian food lovers asked me to curate a culinary journey through Belgium, there was never any doubt about where we would begin.

Our first stop was Eliane by Kobe Desramaults.

Not because of the awards, but because if you want to understand modern Belgian gastronomy, you need to understand Kobe.

Few chefs have influenced their generation as profoundly as he has. His impact extends far beyond his own restaurants, inspiring chefs across Europe and beyond. What makes him unique is his constant drive to evolve. While many chefs settle into a signature style, Kobe continues to push boundaries and explore new ways to express flavor—all while remaining remarkably humble and far from the spotlight.

That philosophy is evident throughout Eliane.

Named after his grandmother, the restaurant feels deeply personal. The setting is intimate, the atmosphere warm, and the focus unwavering: exceptional products.

Guests gather around an open kitchen where every dish is prepared in full view. Fire is central to the cooking, and ingredients are transformed with precision, restraint, and technical mastery. There is nowhere to hide when cooking over open flames in front of every guest, yet Kobe and his team perform with a calm confidence that comes from years of experience.

What makes the food so compelling is its purity. Every ingredient is treated with respect. Every element has a purpose. The technique is undeniable, yet it never overshadows the product—it simply allows it to shine.

It comes as no surprise that Eliane was recently named the No. 1 New Restaurant in the World by Opinionated About Dining (OAD). For anyone who has experienced what Kobe and his team are creating, the recognition feels entirely deserved.

What makes Eliane truly special is that it reflects the personality of its chef: thoughtful, understated, endlessly curious, and uncompromising in the pursuit of excellence. A restaurant built on substance rather than spectacle. Less