restaurant

Horia

Horia Restaurant (Brussels)

© Horia

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Rain or shine, all pedestrian streets lead to Isabelle Nizet (who used to work in the public sector) and her Moroccan-Lebanese delights made with locally-sourced and organic ingredients! In the narrow, brick-lined space, Omar Baraka cooks up tajines and mezze alongside her, which dazzle underneath the chandelier. For us, we had the unbeatable Horia plate, where fresh labneh, parsley-rich tabbouleh, grilled eggplant and creamy hummus mingle, to which we chose one final addition: raw milk goat’s cheese from the Fromagerie du Gros Chêne scooped up with an ice cream scoop, juicy kefta made with organic halal beef, or lentils grown in Havelange. Unless you’d rather opt for a little of everything, mopped up with Moroccan bread made by C’est Si Bon – created especially for Horia. And to satisfy your sweet tooth afterwards, a classic lemon square with the perfect amount of zest, homemade like everything else… Yalla! // Luce Berdon

FEELING THIRSTY? Classic fresh mint tea (but organic, so its €4.20), 100 PAP amber ale (the profits of which support sustainable housing projects for undocumented immigrants, €4.50 for 330 ml), Du Beur dans les Pinards, a beaujolais from Karim Vionnet (€41 a bottle)…

PRICE: A big portion or a trio of mezze €7.50, cold plates €11.50 to €18.90, hot plates €15.20 to €18.50, menu €32, couscous €17-18 (Friday and Saturday), desserts €6.50.

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