Restaurant ABCD

The story

Restaurant ABCD Beauraing | Seasonal Fine Dining by Chef Borg Da Silva

A Culinary Foundation

At Restaurant ABCD in Beauraing, chef Borg Da Silva transforms seasonal produce into refined plates that reflect his French training and Portuguese roots. The kitchen delivers modern seasonal gastronomy centered on precise technique and local terroir. He prioritizes ingredient integrity and exact cooking methods over fleeting trends. His approach honors regional agriculture while applying disciplined methods learned abroad.

Signature Plates

The tasting lineup highlights cross-channel influences through carefully balanced components. Blue lobster arrives with grilled watermelon and kohlrabi, while crispy Bresse chicken pairs with vin jaune jus and dauphinoise potatoes. A vegetable course explores roasted tomato in multiple textures alongside violet sorbet. Each dish depends on clear seasoning and precise heat management, hallmarks of refined cooking.

Setting & Ambiance

The venue recently relocated to a quieter spot near Sevry, surrounded by forest and a reflective lake. Guests dine in an elegant space designed for quiet conversation and unhurried service. The surrounding landscape softens the transition between the kitchen’s precision and the dining room’s calm. This geographical shift supports the restaurant’s focus on mindful eating.

Pairings & Recognition

Curated wine flights accompany the four to six course menus throughout the season. The kitchen’s consistent execution earned a 14.5 score from Gault&Millau last year. Critics noted the seamless blend of French technique and authentic flavor profiles. That rating reflects a steady commitment to quality across every service, proving that disciplined gastronomy remains relevant.