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.