Molfar

In a building three centuries old near the Sablon, Molfar brings the warmth of the Ukrainian table to the heart of Brussels. Founders Serhii Denisov and Oleksandr created a chef’s table where the cooking happens over fire: wild mushrooms grilled on wood, beef dry aged and finished in the embers, fermented cabbage, and smetana and salo alongside Belgian caviar.

The seasonal menu shifts constantly and never quite repeats itself, all beneath a striking, prize winning chandelier shaped around the molfar, the healer and magician of the Carpathians.

By day there’s a relaxed lunch, and come evening the room turns chic and warm, exactly the setting the chef’s creative cooking asks for. You take it in from the beautiful dining room, or from the chef’s table with a full view of the kitchen.

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