The iconic Villa Lorraine has been treated to a makeover in the shape of a cosmopolitan interior steeped in stylish modern luxury and urban effervescence and enhanced by soft, intimate lighting. The spot-on front-of-house team is at hand to cater to your every need. Chef Ruben Christiaens slaloms between brasserie classics, like sole meuniere and Black Angus steak with fries, and more creative recipes strewn with subtle Asian notes. He may pair juicy fillets of pigeon with a big-boned gravy and finely diced red beetroot in a puree of fermented raspberries. The enticing à la carte and set menus amply demonstrate that this emblematic institution has lost nothing of its former splendour.