Traditionally brasseries tend to be rather cramped for space with customers jostling elbow to elbow over the food. Antoine Pinto looked to break away from this general rule and instead created an airy, spacious, multifunctional restaurant providing the right atmosphere for a grand gastronomic trip through Belgium.

For this he chose a landmark building dating back to 18th century, previously the Hotel de la Poste and latterly the Credit du Nord Bank, then embellished it with contemporary architecture and added cuisine adapted to today's taste, lightened and given a very national touch through the addition of beer to numerous dishes.

The structure opens to an impressive entrance hall with late nineteenth century stained glass windows and visitors' eyes are drawn to the ceiling or more precisely the cornice. A restaurant, oyster bar, beer bar and a cigar lounge are accommodated in the building that uses club chairs and guest tables. A somewhat mysterious staircase leads down to the club, done in the grand colonial style of the former Belgian Congo, which provides a haven for lovers of fine cigars and exquisite wines.

Belga Queen is committed to original, high-quality supplies chosen with care from farmers and producers locally, who respect the soil. The wines come from Belgian vineyards and the Ponti coffee is from a roasted selection of 'pure Arabica' coffee beans from various continents.

Emincé of Belgian Charolais beef, leek shoots and spinach leaves, old colline cheese shavings, salmon marinated with Rodenbach beer and herbs, mild mustard dressing and foie gras of duck, chicory jam, and grilled slice of bread stand out in the starters section. Seafood is amply represented and features exciting dishes like lobster baked on a hot plate, bird's beak peppers, lemon juice and olive oil and royal cod on crushed potatoes with olive oil and chicory, butter and wine with black radish chips. 

Meat specialities include oven roasted cockerel from Malines on gingerbread with pear syrup on top, homemade chips and a mixed salad with cider vinaigrette and smoked suckling pig chops with prune and juniper, sautéed spinach and a cone of homemade French fries.

After dining, you can descend the staircase towards the former vault where particular care has been taken in creating a special selection of cocktails and spirits as well as presenting a large choice of Grand Crus Havana cigars.

The Club offers a rich and varied musical program with stars of the Belgian jazz scene, DJ sets and Latin or soul artists performing regularly.