Coprin

The story

Coprin Restaurant Guide | Seasonal Gastronomy in Martilly, Belgium

The kitchen and its rhythm

Coprin in Martilly brings seasonal gastronomy to the Belgian Ardennes through a tightly focused kitchen program. Chef Adrien Cunnac applies fifteen years of training from the Strasbourg hotel school to build each day’s service around local harvests. He collaborates directly with regional artisans, ensuring proteins and vegetables arrive at peak freshness. The menu rotates approximately every two months so the cooking always mirrors what the landscape currently yields.

The surprise tasting menu

Visitors select a single rotating plate list offered in three, four, or five courses. The pricing structure begins at 58 euros and climbs steadily, removing the need for separate à la carte ordering, a common feature in regional cooking. Staff deliberately exclude offal from standard compositions to keep the progression approachable while maintaining technical precision. Allergies receive targeted adjustments during reservation, though strict vegan or lactose free diets require advance discussion rather than automatic substitution.

A wooden retreat in the forest

The dining space occupies a purpose built wooden cabin surrounded by mature trees just outside the village center. Olivia Duchêne coordinates service alongside her partner, balancing professional pacing with a genuinely relaxed cadence. A Gault&Millau rating of 13.5 reflects how quietly this woodland operation delivers consistent quality across every course of the local cuisine. Terrace seating opens during pleasant weather, while cooler days shift guests into the insulated interior where acoustics remain soft and conversation flows easily.