The story
Matthias and Sea operates quietly in Charleroi, delivering a focused Mediterranean kitchen that has steadily refined its standards over recent years. Chef Mattia Collu draws from his Sardinian roots to enforce a rigorous selection of raw materials across every plate. His approach prioritizes straightforward execution over theatrical presentation, allowing superior ingredients to dictate the menu. A Gault&Millau score of thirteen recognizes this disciplined commitment to consistent quality.
The menu divides clearly between cold starters and hot preparations, beginning with a dedicated oyster and caviar section. Guests frequently order handmade black truffle ravioli alongside line-caught fish that arrives fresh according to daily catches. Lobster and langoustines are prepared in cast iron casseroles, drawing directly from a wider Mediterranean pantry. A separate aging chamber handles meat cuts before they join the surf and turf offerings.
Dining here centers on abundant plates rather than miniature tasting formats. The space maintains a steady, relaxed pace that encourages unhurried conversation between courses. Staff coordinate table service around the kitchen’s output, ensuring hot and cold sections arrive at their intended temperatures. Visitors returning over multiple seasons notice the gradual refinement of the floor without losing the original warmth of a mature Mediterranean operation.
Recognition
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