Brasserie de Waterloo

The story

Brasserie de Waterloo | Dining Overlooking the Historic Battlefield

A battlefield farm restored for a new generation

The Brasserie de Waterloo in Waterloo operates as a seasonal Belgian brasserie on land where Wellington’s 1815 field hospital once treated thousands of wounded soldiers. Anthony Martin acquired the property in 2014 alongside architects Dupont and Associés to stabilize the crumbling stone walls and launch a microbrewery on the original grounds. The restoration preserved the agricultural layout while introducing contemporary culinary operations. This careful balance between heritage preservation and modern hospitality explains why the establishment earned a twelve-point rating from Gault&Millau.

Seasonal plates anchored in local supply chains

The kitchen prioritizes short circuit sourcing and follows the growing calendar rather than a rigid classical framework. Diners regularly encounter the Scandinavian sandwich featuring house-marinated salmon and fresh dill alongside an Asian salad built with prawns, papaya and daikon radish. Warm goat cheese wrapped in lettuce leaves provides a lighter alternative when visitors prefer simpler preparations. Every dish reflects a straightforward approach to Belgian cooking that favors freshness over heavy technique.

Open air dining paired with house brewed beer

The 500 square metre terraces overlook the Champ de Bataille and accommodate roughly 140 guests beneath direct sightlines from the main building. Three taps run straight from the adjacent fermentation tanks while the full list reaches twenty varieties including the Waterloo Original gin with lemon and floral notes. Families gather near the supervised play area while others settle into the Orangerie for curated beer infused tastings. The brasserie cuisine thrives in this relaxed environment where historical gravity meets everyday conviviality.