The story
The walls of L'imprimerie Gastro-Pub carry memories of two different professions. Chef Bastien's father set up a bank on the ground floor, while his uncle operated a print shop in the back. Bastien initially wanted to use the print shop space, but permits were unavailable, so he converted the bank instead. He kept the name "L'imprimerie" to honor his uncle, who passed away too soon. This history shapes the concept: a Belgian gastropub that merges refined gastronomy with a lively, informal atmosphere. Diners can book the main hall overlooking the kitchen and bar, or reserve the safe room, a secluded space with one table for up to four guests.
Chef Bastien studied at the hotel school of Namur's Citadel, earning awards for both service and cooking. His trajectory included stints at L'Eau-Vive and L'Essentiel before he launched his own venture. He defines his cuisine as a meeting of gastronomy and gourmandise, delivering clear, elegant plates built on quality ingredients. The kitchen uses a single surprise menu, so guests order a set number of courses without previewing the dishes. This format lets the chef manage every step of preparation, ensuring consistency and encouraging patrons to taste without preconceived ideas. Friends often discuss the flavors together, identifying hidden aromas as the meal progresses.
Gault&Millau awarded this Namur location a score of 13 for 2026, highlighting the harmony between relaxed service and precise, personal cooking. That attention to detail appears in dishes such as the mackerel rillette paired with grain must, which reinterprets familiar textures with care. The restaurant offers beverage pairings to complement the surprise courses, including selections of wine, beer, or alcohol-free options. Whether visiting for the lunch service or the evening progression, the focus stays on well-executed food served in a setting that balances distinction with comfort.
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