L'O de Source

L'O de Source in Sart-lez-Spa, a short distance from the town of Spa and the Spa‑Francorchamps circuit, was founded in July 2013 and is owned and run by Xavier Fisset and Karine Roche, hotel‑school graduates who developed their concept after experience in France and the Spadoise region. The kitchen follows market cuisine — "nature dictates our menus" — sourcing from regional trout farms, local farms and specialist producers; the restaurant serves only set menus and is recognised by the Michelin Guide. Set in a renovated former train station reopened as a restaurant in June 2020 and surrounded by greenery, the venue offers two dining rooms: a bright room with a veranda overlooking the garden and a second room suited to family or business gatherings. A large terrace runs along the old railway tracks for sunny days; the sober décor is harmonious with the exterior, creating a calm, verdant and intimate atmosphere. The kitchen practises market cuisine from fresh, local and seasonal produce; there is no à la carte. Guests choose fixed menus of three, four or five courses that evolve with producers' arrivals and the chef's inspirations. Xavier Fisset (Chef). Specialities include Ondenval salmon trout; veal from Lothar Vilz with onions and Jerusalem artichoke; gilt‑head bream (sar) with carrots and citrus; duck with chicon and celery; and a parsnip, chocolate and porcini dessert.