De Kuiper

The story

De Kuiper in Brussels: Traditional Flemish Cuisine Since 1859

A century of tradition in Brussels

De Kuiper in Brussels has built its reputation on straightforward Flemish cuisine since 1859, when butcher Jan Marcel de Becker and his wife Sidonie opened a café restaurant on Vissersstraat. The name comes from Jan’s father, who worked as a cooper nearby, while an adjacent workshop handled daily slaughter before municipal abattoirs existed. Generations of families have kept the doors open, passing the business to the Gulickx couple in 1962, who still steer the kitchen today. Their steady commitment to honest cooking recently earned a 12.5 score from Gault&Millau.

The kitchen and signature cuts

The menu centers on regional staples prepared with careful attention to detail. Horse steak remains the centerpiece, seared in rendered horse fat to develop a crisp exterior while keeping the interior tender. Guests often pair it with house-made fries alongside a crisp salad and a slice of their renowned Dame Blanche dessert. This approach to Belgian cooking prioritizes ingredient quality over theatrical presentation.

The dining room and evening pour

The interior retains the relaxed energy of a neighborhood staple, where regulars gather for conversation after work or on quiet weekends. Staff navigate the busy floor with practiced ease, ensuring tables receive prompt attention without rushing the meal. A well-chilled bottle of Devillé geuze complements the heavier plates perfectly. These nods to local culinary traditions keep patrons returning for familiar comfort food.