Quartz

Quartz presents an unpretentious gastronomy celebrating Belgian producers and terroir-driven ingredients. Ingredients are sourced daily from local producers chosen by the chef, and the menu highlights seasonal meats, poultry, vegetables, herbs, dairy and breads from regional suppliers. Quartz is consciously terroir-focused while remaining contemporary, with an emphasis on clear flavours and craftsmanship; the restaurant is selected by the Michelin Guide in recognition of its modern culinary approach. The dining room is intimate and convivial. It is centred around a warm wooden communal table for the table d'hôte. The overall vibe is friendly and focused on shared dining experiences. The kitchen takes a pared-back, modern approach inspired by quartz—raw yet subtle—aiming for harmony of flavours. Sauces receive meticulous execution and are crafted using classical technique. Chef David Alexandre Bruno trained at Château-Massart in Liège and worked in kitchens including Comme Chez Soi and Beluga. He contributed to La Ligne Rouge earning its first star in 2018 and served as pastry chef at Villa Lorraine and later at Chez Alexandre before founding Quartz. Quartz operates a communal blind-tasting table d'hôte that seats ten guests for intimate, shared service.