Description:
A Brussels institution -- no jokes, please, about who wants to eat in an institution -- since it opened in 1921, this family-owned establishment offers gracious, rather formal service, combined with a casual, relaxed ambience. It's an excellent place for your introduction to Belgian cooking, since it combines traditional cuisine with great quality, and offers just about every regional specialty you can think of (including mussels in every conceivable style). You can sample anything from an excellent beef stewed in beer to a delicious waterzooï to a steak with pepper-and-cream sauce, all at reasonable prices.
- © Frommer's 2013
-
Ask a local about Aux Armes de Bruxelles
Locals have answered 28 questions about Brussels.
Ask Brussels Locals about Aux Armes de Bruxelles
User Reviews for Aux Armes de Bruxelles
-
Old fashioned restaurant
-
Great quality food served by immaculate waiters. Excellent choice of food. Set 38 euro menu great value. It included all the things I would have chosen from the a la carte! Wonderful...
-
Read full
review
on
TripAdvisor
- posted on 11.26.12
- by 1942Eryl
-
The food and service was great … but who’d dunit ?
-
Foreword: I would have given 4/5 for this restaurant, but it dwindled down to 2/5 because of the who'd dunit event at the very end. We had visitors in Brussels, one of whom rarely...
-
Read full
review
on
TripAdvisor
- posted on 11.17.12
- by SylBjo
-
Memorable
-
We were actually on our way to Chez Leon when we found that Aux Armes de Brussels was unexpectedly open - it was a Sunday evening - and yes, it had a table for two free in the corner....
-
Read full
review
on
TripAdvisor
- posted on 11.13.12
- by DoctorOxford
Awards:
Frommer's
- Recommended 2010
- Details
-
Contact:
- visit website
- tel: +32 2 511 5550
- fax: +32 2 514 3381
- send email
Address:
- rue des Bouchers 13
- Beenhouwersstraat 13
- Brussels 1000
Neighborhood:
CityPayments:
-
Hours:
- Mo to Fr from 12:00 PM to 10:45 PM,Sa to Sa from 12:00 PM to 11:15 PM,Su to Su from 12:00 PM to 10:30 PM
- User Rating
