The story
The bistronomic cuisine at Bagù in Thuin reflects Chef Steven’s instinctive approach to regional produce. He constructs each plate around seasonal availability and applies precise finishing techniques to highlight natural flavours. Guests can observe the daily prep through the open kitchen layout, which keeps the service transparent and direct. This straightforward method has secured a thirteen out of twenty rating from Gault&Millau, recognising a kitchen that merges traditional bistro foundations with contemporary precision.
The tasting menu shifts regularly to reflect weekly deliveries of local produce. Vegetarian and gluten-free variations sit alongside the standard plates without compromising on depth. Beverage pairings lean heavily into regional fermentation, featuring Cantillon Geuze alongside a house Rosé de Gambrinus that blends aged Lambics with measured raspberry additions. A curated digestif selection including Amaretto, Grappa, and Pear Brandy from Biercée closes the meal, reinforcing the kitchen’s commitment to honest bistro gastronomy.
The interior maintains a warm and intimate scale designed for unhurried conversation. Large windows frame views of the Biesme river, extending the dining area onto a sheltered terrace during warmer months. Management deliberately avoids stiff formalities, allowing diners to choose between casual streetwear or business attire without friction. An upstairs apartment accommodates small groups seeking extended stays near the kitchen.
Recognition
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