Skip to content
Avenue des Arts 58, Brussels
+32 467 88 64 63 hello@elandininghouse.example
Tuesday–Sunday · 12:00–23:00
Élan Dining HouseContemporary dining, quietly exceptional.
Reserve a table
Élan Dining House
+32 467 88 64 63hello@elandininghouse.example Reserve a table
The salon, our second dining room

A taste of our world

Gallery

Our passion in pictures

The room, the people and the plates.

Open any image for a larger view. Every gallery item is managed as structured WordPress content.

Friends toasting at a banquette table
The main dining room
The private dining room
The restaurant facade at blue hour
The sommelier pouring wine for guests
The salon, our second dining room
Chefs plating at the pass
The pastry chef torching a lemon tart
A private celebration in the dining room
The bar and aperitif counter
Artistic plated dish
Ember-roasted heritage carrots with brown butter, cultured cream and lovage
Cured sea bass with citrus, fennel pollen and smoked oil
Dry-aged beef with pepper jus, charred onion and potato fondant
Burrata with grilled peach, basil oil, aged balsamic and toasted hazelnuts
Wild mushroom risotto with aged rice, forest mushrooms and winter truffle
Hand-cut beef tartare with smoked egg yolk, pickled shallot and sourdough crisps
Coal-grilled market fish with fennel, caper leaf and preserved lemon
Roasted bone marrow with parsley salad, capers and grilled country bread
Burnt honey tart with crème fraîche, sea salt and blood orange
Heritage tomato salad with stracciatella, oregano and cold-pressed olive oil
Dark chocolate and olive oil with vanilla and toasted grains
Warm goat's cheese salad with honey, walnuts, baby leaves and fig vinaigrette
House champagne spritz with bergamot and dry vermouth
Grilled chicken Caesar with little gem, anchovy dressing and parmesan crumb
Roasted beetroot and quinoa with orange, pistachio and herb dressing
Slow-cooked lamb shoulder with smoked aubergine, salsa verde and roasting jus
Corn-fed chicken with morels, vin jaune cream and crushed potatoes
Crisp pork belly in cider with apple purée, black pudding crumb and hispi cabbage
Miso-glazed aubergine with sesame, spring onion and jasmine rice
Pan-seared scallops with cauliflower, brown butter and capers
Whole roasted sea bream with lemon, oregano and charred spring onions
Grilled octopus with smoked paprika, crushed potato and aioli
Lobster linguine with cherry tomato, chilli and garlic butter
Lemon tart with burnt meringue and crème fraîche sorbet
Vanilla crème brûlée with caramelised sugar and shortbread
Artisan cheese selection with quince paste and oat biscuits on a walnut board
A glass of the house red wine
A glass of the house white wine
A glass of local craft lager
Homemade lemonade with pressed lemon, mint and sparkling water