The story
Au Savoy occupies a prominent corner of Place Georges Brugmann in Brussels, serving straightforward Belgian cuisine with a clear nod to family history. The Niels enterprise has managed restaurants across Europe since 1890, and this specific location opened in 2018 to carry that legacy forward. Their founder Joseph Niels originally formulated the recipe for filet américain in 1924, a preparation the kitchen still executes using the identical proportions established a century ago.
Head chef Jean-Marc Lucas directs a brigade that treats ultra-fresh ingredients as the absolute foundation of every plate. The culinary program focuses on reliable brasserie cooking, where precise knife work and balanced seasoning replace heavy reductions or complicated garnishes. Diners frequently order the house filets and crisp seasonal vegetables, selections that demonstrate a commitment to consistency over temporary culinary trends.
The dining room blends contemporary design elements with familiar Belgian architectural motifs, creating an atmosphere that feels grounded yet distinctly modern. Expansive windows frame the pedestrian traffic outside, while a generous terrace extends the seating capacity for nearly twelve months of the year. This steady execution and welcoming layout earned the venue a 12.5 rating from Gault & Millau for 2026, a score that specifically highlights how the space integrates smoothly into the Ixelles district.
Recognition
Ambience
Details
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