Arti'Choc

Arti'Choc in Eupen traces its origins to 1965, when Reinhold and Rachel Bantz open Vier Jahreszeiten. After nearly thirty years Daniel Baratto and Katja Bantz take over and rebrand the venue in 2004 as Restaurant Arti'Choc. The house philosophy emphasises classic French dishes from high-quality, often regional ingredients, and many base products are made in-house from béarnaise to tomato chutney. The restaurant holds a Bib Gourmand for traditional cuisine and value. The dining room is a cosy, fresh modern brasserie with a pleasant, relaxed atmosphere and a comfortable contemporary interior suitable for casual meals or multi-course dining. Cooking is rooted in classic French brasserie technique, with homemade sauces and seasonal, regional products. The kitchen serves salads to refined multi-course menus and seasonal set-price options; the wine list offers French and international selections. Specialties: carpaccio with foie gras shavings, truffle oil; sautéed scampis, fennel purée, lemon-olive sauce; house fish soup, rouille, garlic toast; ballotine of quail, house foie gras, aromatic salad; duo of fish fillets with grey shrimp cream (seasonal supplement option); goat cheese gratin, honey, olive tapenade, lentil bed.