Menssa
86-90
Gastronomy points 2025
Sharpened its knives
After the challenging Covid years, Christophe chose to close his restaurant Bon Bon for reflection: What do I want to create — and what do guests really seek? The answer became Menssa, in the same location but with a new soul. Inspired by the Omakase style, the restaurant unfolds around a generous counter embracing the open kitchen. The approach to ingredients is curious and conscious — nothing goes to waste, every part is honored. Presentations are graceful; flavors rich yet in perfect harmony. A special nod to the pastry chef, who closes the menu beautifully, embracing the menu and identity of the restaurant — both in flavor and in presentation.
Sustainability highlights
- Maintain a herb garden just outside the restaurant
- Source ingredients from nearby farms
- Serve bread from a longtime friend’s bakery in Ixelles
- Creatively reimagine alternatives to animal protein
- Use every part of each ingredient
- Largely exclude large international brands
- Employ young staff in both kitchen and front of house, giving them responsibilities to grow
Information
Head Chef: Christophe Hardiquest
453 Avenue de Tervueren, 1150 Bruxelles, Belgium