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The word 'truffle' can evoke several images in your mind such as a delicious chocolate confection, an expensive tuber growing at the base of oak trees or even a stylish restaurant in Central Brussels. La Truffe Noire, or The Black Truffle, is an intriguing name for this elegant destination and there is more to it than just the title; it's the love for truffles, which is evident in just about every dish at this Michelin starred place.

Chef Luigi Ciciriello's philosophy is simple, 'the table is a melting pot of hospitality, only there will the body and spirit be strengthened'. This viewpoint is reflected by the sight of enthusiastic diners enjoying sumptuous French and Italian fare. The impressive Victorian style façade leads to a spacious dining area highlighted by rich wooden tones, soft lighting and comfortable seating arranged in cosy groups. Balmy summer afternoons can be spent enjoying the peace and quiet on the Tuscany terrace.

The 'Luigi's weaknesses' section on the menu is a tribute to the truffle lovers where slices of them and flaked Parmesan cheese accompany dishes like carpaccio of Bleue des Prés - a special high quality breed of Belgian cattle - or salad with Jerusalem artichokes. Choose from a range of cold and warm appetizers such as duck foie gras coated with a caramel of dried fruits served with toasted brioche bread and mango chutney or jumbo prawns from the Bay of Genoa sealed in olive oil.

Italian touches are demonstrated in the king crab risotto with Thai green asparagus; fresh tagliatelle with lobster, chanterelle mushrooms, jus de truffe and parmigiano, and tagliolini made of hard wheat flour and eggs seasoned in farm butter served with sliced black truffles. Seafood enthusiasts could try the steamed fillet of cod in a large ginger and coconut cappuccino or medallions of monkfish roasted with poppy seeds and dried candied tomato with oregano.

Choose between a sliced and roasted Chalosse duck with braised Canary Island bananas or the leg of Pyrenean baby lamb roasted with rosemary and served with fan-shaped vegetables coated with Hollandaise sauce from the rôtisserie section. Desserts range from the sunflower shaped Italian meringue topped with fresh fruits to the delectable grilled hazelnut warm soufflé and vanilla sabayon flavoured with Frangelico liqueur.

Belgians are known for their love of chocolate and even have a museum devoted to it in Brussels! La Truffe Noire aims to create the same curiosity and fascination for truffles by serving scrumptious meals than can be only defined as an ode to the wonder tuber.

The name of the upmarket French restaurant, Le Mess, brings to mind a number of military officers socailising affably over food and drink and seems a bit of a misnomer. But then take into account the fact that it is housed in former military barracks, and the owner's reasons for not letting go of the historical element that it's associated with become more obvious.

Spread over a number of floors, this restaurant, located in the Louis Schmidt boulevard, manages to bring together different facets of fine dining under one roof. The furniture has been designed by Philippe Starck and is typified by dark woods and chic cream leather. The dining area has a convivial atmosphere, reminiscent of colonial clubs and it seems to be just the place to sit and relax with friends over a well prepared repast.

The salon is more suited for small, intimate groups, while those who prefer to eat al fresco can make use of the terrace where a glass house structure adds beauty and functionality to the scene. They also have a banquet room for large groups, parties or conferences.

At Le Mess expect to find classical French cuisine, prepared with fresh ingredients and cooked in a simple and unfussy manner. Start with the carpaccio of Saint-Jacques with Belgian salad and truffle oil or try the lobster ravioli with vegetables and coconut milk curry. The beef salad on a bed of rocket with crispy bacon is also an interesting way to begin a meal there.

Move on to the mains with a sea bass filet, aubergines with sesame and parmesan crisps or the leg of lamb with fragrant sage, crushed cornes de gatte potatoes and farm butter. The Thai duck a l'orange or the ravioli of ceps and truffles add more dimensions and the wide variety of flavours present in all the courses is well balanced and they complement each other perfectly.

Indulge in the upside down apple tart or the chocolate plate that has three decadent variations or opt for the fresh seasonal fruit with a rich, creamy topping or the saffron scented crème brûlée, if you're in the mood for something light. French wines dominate the carefully chosen list and the friendly and polite service can be very helpful in choosing the best accompaniment for your meal.

The rich and luxurious L'Alban Chambon could well have been the Metropole's best kept secret, if only it weren't for the numerous awards heaped on it for its culinary excellence - 9/10 score by the famous Guide Henry Lemaire, top 10 restaurants in Brussels and two red hats. Named after the architect who designed the hotel in the late nineteenth century, this famed Brussels restaurant constantly strives to raise the bar for serving classic French cuisine with flair.

The impressive Italian Baroque styling of the dining room is a treat for the senses and creates a spell-binding ambience with the ornate parquet floor, the elaborate stained glass windows and the Venetian curtains that complete the final picture. Sparkling linen and glittering chandeliers are the other elements that lend such charm and grace to L'Alban Chambon.

Head chef Dominique Michou seeks to create classic French cuisine with a daring twist. Specialities include meat, fish, foie gras, lobster, shellfish and game. The wine list is suitably extensive and complements every aspect of your meal.

L'Alban Chambon with its plush Renaissance styling and interiors is an intimate setting, whether you wish to sit quietly and watch the world go by or even if you just want to lean back, relax and enjoy some good food.

There's menu Impression is available at lunchtime only - €30 for 2 courses - main course and dessert, and menu Gourmand, available for the whole table only at €95 for a 6 course. There’s also Parcours suggestion, 2 courses for €49; Parcours sensation, 3 courses for €66, and Parcours des Saveurs, 4 courses for €85.

More information is available on their Website.

Indo-French cuisine is at its best at La Portes Des Indes, a restaurant owned by the Blue Elephant group. Once inside, guests will be transported to a world rich in its colonial feel. Set in the beautifully converted Ixelles mansion on Avenue Louise, the restaurant is decorated in rich wood carvings, warm red-toned colour scheme, masses of flowers and lush plantings, and Indian furniture. The traditionally attired staff complete the splendid atmosphere.

The a la carte menu is extensive but if you are a first time visitor then they offer a fantastic sharing menu which allows you to sample four starters and four main courses. This is a great option for a group but works equally well for couples. A separate vegetarian menu is also presented. There is a good selection of wine from house to premier to suit all budgets.

For a delightful start to a meal, a chicken lasoni tikka, a delightfully garlicky preparation, served with mint sauce is a good option. Competing neck to neck are the jhinga kholiwada, prawns marinated in spices and grilled in the tandoori ? a clay oven - accompanied with mint sauce, and Lucknowi seekh kebab, minced lamb kebabs with soft cheese and herbs.

The mains come forward with dishes like Patiala dhaba murg, a country style recipe of boneless chicken, onions, tomatoes, green chillies and garam masala - a mixture of spices - and poulet rouge, shredded chicken stepped in yogurt and red spices, then grilled and served in a buttery cream sauce. Lamb and seafood get their due with dishes such as palak ghosh, leaf spinach, green chillies, ginger and lamb cooked slowly together and Niligiri machi, fish simmered in a creamy, mountain herb curry of coconut, chillies, fresh coriander and roasted aromatic spices.

Other traditional fare include biryani, a balanced composition of basmati rice and chicken, lamb, prawns or vegetables cooked together served with raita - a salad of cucumber, onion and tomatoes in yogurt dressing - and curry sauce, and tandoori, marinated seafood or meat grilled in clay ovens.

Desserts include the voluptuous mango rasmalai, dumplings made from cottage or ricotta cheese soaked in sweetened, thickened milk delicately flavoured with cardamom, garnished with slivers of dried fruit and served chilled.

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.

Strofilia means winepress in Greek and it is aptly situated in a seventeenth century wine warehouse. This restaurant is different as its menu is based on mezze, small savoury dishes and the focus is also on wine. The spacious main room has been renovated with modern furniture sitting well against exposed brick walls and pieces of traditional artefacts placed here and there. It is a pleasant place for an evening out with friends.

Cold mezes come forward with options such as salted anchovies, smoked herring, tomatoes and olives, best had with ouzo, a refreshing drink made from melon seeds, a small cheese platter to accompany your wine that includes manouri, smoked kapnisto, metsovo and kefalograviera, all well-known Greek cheeses, and Strofilia salad, with fresh spinach, capers, scampi, calamari, balsamic vinegar and olive oil.

Red peppers stuffed with pungent feta cheese, salad "mirmizeli", toast, tomatoes, olives and cheese and eggplant salad with walnuts are some of the other salient dishes on offer in this category. Tzatziki, a yoghurt, garlic and cucumber dip and tarama, paste made from mullet, potato and olive oil is always at hand.

More substantial dishes include brochette asie mineure, minced lamb with pine nuts and oriental spices, and aubergine roulade stuffed with minced meat and tomato sauce, accompanied by roast baby potatoes with rosemary and roasted Mediterranean vegetables with garlic and saffron sauce.

Wines are an elaborate affair at Strofilia and the cellar is well stocked with representation from all regions across Greece.

The Forêt de Soignes is without doubt one of the greenest spots in Europe, and amidst this lush, verdant landscape, the Villa Lorraine stands out remarkably in its splendour and beauty. Although the exact origins of this elegant chateau are not clear, the turning point came with the arrival of Marcel Kreusch in 1953, who transformed it into a gastronome's delight. Even years after his passing away, his legacy continues, and visitors there will not be able to walk away unmoved by the magnificent setting of this restaurant.

The Villa Lorraine has four lounges, each with their distinctive décor and suited for different occasions and a separate bar that is contemporary and stylish, yet inviting. Meanwhile, the veranda has become the main dining room, and why not? With its warm and cosy interiors, fabric lined walls, and windows looking out over the leafy environs, this is just the place to relax over a superbly prepared meal. On days when the sky is clear, diners can enjoy the cool breeze as they sit outside under the shade of the century old trees. Fresh air and a scenic atmosphere have always been known to whet the appetite and this becomes more pronounced with the enticing aromas wafting from the kitchen.

You would do well to start with the carpaccio and tartar of beef with truffle and parmesan cheese chips or the duck terrine, pearl onions and blood orange marmalade. The range of starters is also rather inclined towards seafood and the chilled crab soup with basil, or the cold Scottish wild salmon with fines herbes sauce, green beans and cherry tomato salad are considered specialities there.

For mains, do try the roasted lobster with Provence herbs, stirred rice, young vegetables and wasabi fizzle or butter fried little Dover soles with Bintjes potatoes, Alaska king crab and marrow for a refreshingly different experience. The Bresse duckling with fresh peaches and green pepper corns unites textures and tastes that are vividly unalike, and yet the combination works because of the execution. Those fond of meat will find the beef fillet Rossini or veal sweetbreads with black truffle, young spinach and foie gras a veritable treat.

The dessert trolley is a well-known feature there, showcasing some delectable and decadent confections such as passion fruit soufflé and fenouillette liqueur, mixed red fruits with almond ice cream, melon and red fruit soup, flavoured with lemongrass from Thailand, or you could choose from their selection of sorbets and ices if you prefer something cooler.

Imagine that it's a cold evening in Brussels and you are looking for some spicy Thai style shrimp soup to brave the biting cold; then step into Blue Elephant, where you're instantly transported to a world filled with lush plants and trickling fountains. Heady aromas waft through the room, which makes one wonder whether it is the incredible effect of the various spices and herbs used in the kitchen or the scent emanating from the tropical flowers.

Khun Nooror Somany Steppe could have not imagined that her marriage to Mr. Karl Steppe, a Belgian, and her passion for Thai cooking would possibly pave a pioneering way to open one of the top Thai cuisine restaurant chains in the world. Blue Elephant was started in 1980 and has been able to provide its patrons, across twelve nations in the world, consistently high standards in both quality of food and service since then.

The décor is a total sensory concept based on the best of traditional beauty, charm and courtesy synonymous with the inhabitants of Thailand. Get close to nature with various candle-lit dining areas on different levels adeptly divided by greenery while the walkways and bridges lead to water gardens stocked with rare fish. A sense of déjà vu engulfs diners as they reminisce about their previous al fresco meal. 

The kitchen works within the Thai lexicon with starters such as chicken satay served with cucumber and peanut sauce and the exquisite and rare white crab served crispy and fragrant with garlic on a bed of crunchy green papaya. The delicious dim sum parcel of minced pork, shrimp and crab meat is steamed in a bamboo basket and served accompanied by soy sauce.

Main courses feature the spicy and popular Thai delicacy of grilled beef seasoned with mint, lemon and chilli or green chicken curry flavoured with coconut milk and egg dwarfs. Those craving for fish can try the assorted fiery seafood platter, which warms the heart as much as it does the palate, while the bouquet of sautéed scampi accompanied with asparagus in an aromatic oyster sauce can provide a gentler experience for the taste buds.

Save space for some exotic fruit salad, jasmine pie or the tropical rambutan filled with pineapple. Ever wondered what could be the secret behind the Blue Elephant name? Blue is the colour of the flag of Thailand, the elephant is their national animal and the sight of a blue elephant will remain engraved in one's memory and so will the experience at this beautifully ornate restaurant.

A visit to Fatma Mola and her brother's restaurant is always pleasantly satisfying, as, aptly, the whole experience of sampling their good food and wine transports guests into a fantasy world. La Fantaisie is situated in the beautiful avenue of Louis Bertrand in the Schaerbeek district, where, led by Belgian artist and designer Victor Horta, the dawn of Art Nouveau architecture at the end of the 19th century brought new glory to Brussels. 

Fatma welcomes diners to her restaurant's modern and elegant interior, leaving nothing to chance and ensuring they are always kept happy. Dark wood chairs upholstered in chocolate brown leather, fresh flowers, sparkling cutlery and clean lines enhanced by soft lighting provide a sense of sophisticated luxury. Their attention to detail is precisely what makes La Fantaisie a special destination.

The menu focuses on contemporary French cuisine but also includes some traditional Turkish specialities as a small acknowledgement of the family's origins. The wines are classified according to the regions of France and some numbers from around the world and Turkey, such as the excellent Karmen, supplement this list.

Starters of goose liver terrine and shallot jam, ostrich carpaccio with truffle juice, delicious smoked magret of duck, or börek, a roulade of puff pastry stuffed with cheese, help you to understand why the restaurant is known for excellence in both taste and presentation.

Baby leg of lamb with thyme and gratin dauphinoise or râgout of sole and half lobster, vegetables and a tangy curry kick the mains off to a heady start. You could also consider chicken, herbs and champagne cream or basil spiced tagliatelle with scampi and fresh tomatoes as simple yet flavoursome main courses.

Don't forget to sample hünkar begendi, or sultan's delight, of spicy grilled veal, eggplant mousse, cheese and rice, said to have been so named after it had been requested by Empress Eugénie, the wife of Napoleon III, when she visited the Topkapi palace in the mid-nineteenth century. A pan-fried dish of kizartma with eggplant, zucchini, green peppers, potatoes and yoghurt is another treat that will make you want the fantasy to persist for as long as it can.

La Fantaisie's dessert menu begins with incir dondurmasi - dried figs, stuffed with vanilla cream and hazelnuts - and contains the popular crème brûlée with almond liqueur or a sinful portakal tatlisi of cinnamon flavoured Turkish oranges in sugar syrup.