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Top 5 Unbeatable Steakhouses in Brussels

The interior and atmosphere are different in each restaurant. Somewhere – sophisticated modern, but somewhere – simple rustic comfort. In short, choose! Following the dictates of your own taste, you will surely find a restaurant in Brussels that you love. Here are some tips.

Colonel

The Colonel restaurant is, first of all, real meat, which is cooked literally in front of your eyes, and only then an institution with a large assortment of so-called “colonial” dishes. Only here you can try a rack of lamb with pomegranate juice, and then smoothly switch to one of the desserts “from the chef”.

One of the features of the restaurant is the unusual serving of the dish. All deli meats are served in a large cast iron skillet, which is set on a wooden base. The interior design of the Colonel restaurant is based on a collaboration of several styles, dominated by modern hi-tech with traditional Flemish influences.

Address: Rue Jean Stas, 24, at the intersection with Rue Dejoncker.

Working hours: from 12.00 to 14.00 and from 19.00 to 22.00.

Aux paves de Bruxelles

The restaurant “Aux Armes de Bruxelles” opened its doors back in 1921 and since then a folk path has not overgrown to it for a day. The institution has long become for the townspeople and guests of the city truly dear and homely warm.

The Aux Armes de Bruxelles is designed as a royal hall for the reception of distinguished guests. Gilded chandeliers, bas-reliefs on the walls and ceilings, laconic flowing curtains – all this creates an inexplicable atmosphere of comfort that you want to enjoy indefinitely. Among the many dishes of Belgian cuisine, author’s mussels in white wine and beef stewed in beer deserve special attention.

Address: Rue du Marche aux Fromages 1/3.

Opening hours: from 12.15 to 14.15 and from 19.15 to 21.15.

Weekends: seven days a week.

Meet meat schuman

At Meet Meat Schuman, you will experience the culture of Argentinean steaks. Steak in Argentina has acquired the same national significance as in North America, but the recipe for its preparation has a special national flavor.

The institution enjoys well-deserved popularity. It is difficult to have lunch or dinner in it without prior ordering.

In addition to the grilled steak, you will be offered a wide variety of Argentinean and European cuisine. The meat is divine, the service is excellent.

Address: Rue Stevin, 124.

Opening hours: from 12.00 to 14.30 and from 19.00 to 22.00.

Days off: Saturday, Sunday.

Chumadia

This restaurant is very family-friendly and is expected and served as if you were having dinner with friends. The restaurant is warm, you have a direct view of Pietro’s cuisine and has a beautiful large covered terrace.

You have the opportunity to discover traditional Serbian meat dishes such as chachelik (beef and lamb on a spit) and chevaptichi (small sausages made from beef and lamb).

Address: Rue d’Ecosse, 32.
Opening hours: n / a.
Days off: Saturday, Sunday.

Brussels grill

This typical Brussels restaurant has an amazing meat menu. Visitors can choose from grilled chicken, beef and lamb.

Brussels Grill is like a fast food establishment. There is also a good selection of wines, a huge assortment of beer, which is famous for Brussels, Coca-Cola, juices.

Address: Avenue de la Toison d’Or, 7.

Opening hours: from 12.00 to 23.00.

Weekends: seven days a week.

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Cooking Tips

9 Tips for Cooking Delicious Italian Pizza

Italians, as everyone knows, are considered to be the true connoisseurs of filled round yeast cake. But any gourmet is not averse to treating himself with such a delicacy, no matter how different his food preferences from the standard ones.
Pizza will conquer with its versatility because there are hundreds of thousands of recipes for vegetable, fruit, meat, and cheese open pies.
But becoming a real pizza maker is not so easy, you need to have valuable knowledge about making the perfect dough for your favorite snack – Italian pizza.

  1. The final taste of the dish depends on the dough. Therefore, the base is prepared from several varieties of wheat (ordinary and coarse grinding) and spread on a hot baking sheet.
  2. True pizza makers knead the dough very quickly but leave it to rise for a couple of days. Their movements are smooth but confident, they try to knead every fold, fill the dough with oxygen, make it soft and elastic.
  3. A true master will never use a rolling pin. He works with the dough with his hands, stretches it, throws it into the air, twists it, thinning his “canvas”.
  4. The thickness of a classic Neapolitan pizza is exactly 3 mm in the center and 1-2 cm at the side. This strict rule is followed in all restaurants.
  5. To keep the dough from getting wet, you can brush it with extra virgin olive oil.
  6. You should not stock up on freshly prepared dough for future use; after defrosting, its delicate texture may be disturbed, and you will not be able to achieve an ideal result with maximum effort.
  7. A semi-finished product is baked at high temperatures in stone ovens on hot stones that serve as a baking sheet. For a short time in the oven, the ingredients have time to cook without losing their useful properties, the crust becomes perfectly crispy.
  8. If you want a flat base, then preheat 2 trays in the oven at different levels. You will need them to properly bake the dough. Put the dough on the upper tier, the heat from the lower one will rise upward, evenly heating the 1st baking sheet. This will cook the pizza in half the time.
  9. Kneading. This is the most delicate process. The secret lies in the patience and experience of the master. Do not use rolling pins, knead the dough with your hands, feel how it becomes pliable, do not tear when stretched. Do this lovingly, without too much fuss, preferably in a warm room.
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7 Secrets to Making Pizza Dough

Pizza is an ideal meal for a company: family dinner, get-togethers with friends, big party. First, everyone loves her – well, almost everyone. Second, pizza is a lot of fun to make. It’s very simple and you can experiment along the way. And the result is guaranteed to be delicious. In this article, we will reveal the secrets of making real Italian pizza and share the tips of professional chefs.

  1. Homemade pizza starts with the dough. Of course, you can buy a ready-made semi-finished product in a store. But it’s much more interesting to make it yourself. By the way, it takes a few days for real pizza makers to make pizza, and it’s the dough that matters. They knead it and leave it to rise for a few days. You will say – but I want pizza here and now. Well, there is a special life hack for this. To make the dough rise faster, you can heat it up in the oven. Heat the stove to 70 degrees. Then cool for 10 minutes and place the dough in the oven. Make sure that the temperature is not higher than this mark, otherwise, the yeast will die. You can put a tray with warm water under the baking sheet – then the dough will be even more tender and fluffy.
  2. Is the dough ready? Remove the rolling pin! This is not a joke: Italian chefs do not roll out the dough with a rolling pin, but knead it with their fingers and then unwind it, thanks to which the cake takes on the look we are used to. By the way, perfectly round pizzas are the prerogative of fast food. It is difficult to achieve the shape of the correct circle by hand, so the pizza from the hands of a real pizza maker can be a little uneven – this is a sign of its authenticity. Well, if you don’t have a special round board, it doesn’t matter. Homemade pizza is good because it can be anything – even round, even rectangular, in the shape of a baking sheet.
  3. The thickness of the dough according to the classic recipe of Italian pizza is 3 mm in the center, up to 2 cm at the edges.
  4. As you know, all people are divided into two categories: those who eat the pizza crust, and those who leave it on the plate. Personally, we think crisp is the tastiest thing in dough! She is also needed to hold a piece and not get your hands dirty. Therefore, when you smear the dough with sauce and spread the filling, do not fill the whole cake – leave 1.5 – 2 cm around the edges. Here’s how to make the crust really crunchy. Turn the baking sheet upside down. Cover it with parchment and sprinkle it with cornflour. And put the pizza on top. Then we put it in the oven for 10 minutes, and voila: the crunch is no worse than in the best Italian pizzeria.
  5. By the way, it is also better to reheat yesterday’s pizza in the oven. In the microwave, it loses its crunchiness, becomes dry and hard. And if you put it on the same parchment and put it in the oven for 5 – 8 minutes, it will be just as tasty as yesterday.
  6. There are many recipes for pizza dough. We offer classic – easy and quick to prepare. You will need five ingredients: flour, yeast, olive oil, salt, and water. The main thing here is flour: we advise you not to skimp on it and take a good, Italian one.
  7. Dissolve a bag of yeast in 125 ml of warm water. Pour flour in a slide into a deep bowl, season with salt. Make a small indentation in the center of the slide and carefully pour the water and yeast into it. Stir the mixture with a fork. Then, when the dough begins to turn out, knead it with your hands. Add flour, if necessary, until it becomes one piece. Pour olive oil into a bowl and knead for another 10 minutes. After that, the dough will become elastic and smooth. Wait for it to rise and you can cook.
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Cooking Tips

12 Tips For Cooking Pizza

Making pizza at home is now easier than ever. In supermarkets, you can find a ready-made pizza base, which is very easy to prepare with your favorite filling. You don’t need to be a chef to do this, just follow a few simple tips and you’ll save money by not ordering this dish at home. Here are some pizza-making tips you should know before you get started.

  1. Always preheat the oven before baking your pizza. If you start baking in a cold oven, then the pizza will be raw, it will take longer to bake it, and it will lose its taste.
  2. To evenly and thoroughly bake a pizza with a double filling and a diameter of 30 cm, preheat the oven to 200 ° C.
  3. Always place the pizza tray in the center of the oven.
  4. Don’t forget about potholders! You don’t want to get burned!
  5. Put the finished pizza on a flat horizontal surface, so you can cut it as evenly as possible. The layout on a wooden board or tea towel.
  6. To correctly determine if the pizza is done, make sure the cheese is completely melted and golden brown. The edge of the base should be slightly ruddy, and if you raise the bottom of the pizza a little, then the dough should have a uniform brownish color.
  7. To make your pizza taste as fresh as possible, use different herbs and spices: a mixture of Italian herbs, garlic powder, sesame seeds, etc.
  8. Pre-grease the base ready for baking with a small amount of olive oil, then it will absorb its aroma and taste very pleasant.
  9. Remember to dust the work surface with flour when rolling. Always check the thickness so that the dough is not too thin.
  10. Roll out the dough from the center to the edge, so it is evenly distributed.
  11. If the rolled base is larger than the pallet, you can cut off the excess with a knife or simply roll it up with a “tube”, but then the edge will be thick. You can also use curly scissors or edging tins to make the pizza grooved.
  12. Some vegetables, like carrots, zucchini, broccoli, require preliminary heat treatment, otherwise, the dough will not bake, but will remain raw. Onions, mushrooms, spinach, and bell peppers contain a lot of moisture and the dough can be sticky. Therefore, lightly fry (until half cooked) these products, and drain the excess liquid.
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12 Tips For Pizza Toppings

There are so many toppings for pizza. What kind of pizza filling do you like?

  1. Pizza mayonnaise (if you prefer to cook with it) is best replaced with sour cream with mashed boiled yolk, adding 1 teaspoon of mustard.
  2. To prevent boiled or fried meat in pizza from losing its aroma and taste, it is not necessary to salt it immediately before cooking or frying, as salt causes the premature release of meat juice. After this, the meat in the pizza may be too tough and tasteless. It is advisable to cook and fry pizza meat shortly before baking it itself.
  3. Before placing the fried meat on the dough, sprinkle it with a few tablespoons of cold water, and put a few slices of butter or margarine on top. In this case, it will preserve the taste of freshly roasted pizza.
  4. Pizza is often made with sausage. For this purpose, it is better to use semi-smoked and boiled sausages with pieces of bacon. The sausage can be replaced with pieces of semi-smoked ham or bacon.
  5. Pizza tomatoes can be cut into thin slices, or peeled and mashed. In order for the skin to easily peel off, immerse them in boiling water for a few seconds, and then immediately in cold water. The peel should be removed from the side opposite the stalk.
  6. The ham for the filling can be replaced with slices of semi-smoked or boiled sausage.
  7. For pizza, it is best to use soft and semi-hard cheese varieties (they melt and bake better).
  8. Mixed minced meat consisting of chicken, pork, and beef can be used as an original and tasty pizza filling.
  9. The cloves of garlic can be cut into thin slices or pressed with special garlic. It is necessary to add garlic to pizza in moderation, since its pungent smell can soak the entire filling, depriving all other ingredients of the aroma.
  10. It is advisable to cook pizza made from fresh vegetables immediately before serving in order to maximize the nutrients of the filling, which decompose when reheated. Therefore, it is better not to reheat pizza with vegetables, but to eat it cold. Store it in the refrigerator for no longer than 2 days.
  11. The readiness of the pizza can be recognized not only by the type of filling but also by the bottom crust of the dough: it should easily separate from the baking sheet.
  12. If after baking you cannot remove the pizza from the pan, place the pan on a towel dampened with cold water and chill slightly as it is. The pizza can then be easily removed from the mold.
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10 Tips for Cooking Healthy Pizza

Pizza is considered to be quite high-calorie and not a very healthy dish. But sometimes it is simply impossible to refuse delicious, aromatic Italian pizza! 10 tips to help you make pizza healthy and fit.

  1. Pizza dough is best made from whole grains, which have a beneficial effect on the intestines and rejuvenate the body.
  2. It is advisable to choose low-fat cheese.
  3. Add plenty of fresh tomatoes to your pizza – they are rich in antioxidants and can protect against cancer.
  4. You can make your pizza healthier by garnishing it with fresh basil leaves.
  5. Remember that red pepper speeds up metabolism and burns fats, which will not allow extra centimeters to form at the waist.
  6. For the sauce, use olive oil, which has been praised by nutritionists around the world.
  7. Parsley, spinach, arugula, olives can serve as an excellent healthy addition to a recipe.
  8. Chicken, mushrooms, and seafood are the healthiest pizza toppings. Omega-3 fatty acids, which are rich in sea fish, improve memory, fight back diseases and reduce the appearance of cellulite.
  9. You can season seafood pizza with lemon juice.
  10. Pizza filling made from vegetables, nuts, and goat cheese is delicious and very healthy. It enriches the body with fiber and calcium, the combination of which gives the body every opportunity to find its perfect shape.
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12 Tips for Making Yummy Pizza

For several centuries, the technology of making pizza has hardly undergone any changes – except that home ovens have become gas and electric (in real professional pizzerias, ovens are still fired with wood, and not anyhow, but with a special choice). And everything else, including the obligatory manual dough preparation, remained traditional. Real Italian pizza does not tolerate hack-work and, despite all the speed of its preparation, does not like fuss: all processes should proceed clearly and measuredly.

  1. Making pizza is very simple, and you can bake it without even having great culinary skills. At home, it is made in several ways: baked in the oven or in the microwave, stewed or fried – here the flight of your imagination is unlimited.
  2. If you decide to bake your pizza in the oven, it is best to knead the yeast dough. Let it stand for 30-60 minutes before baking. The dough must be precipitated 2 times and only then can it be laid out in the mold.
  3. You can bake pizza in the oven in 2 ways – on a baking sheet or in a frying pan, and its thickness should be at least 2 mm. (Thin baking pans are not suitable!) Grease the baking sheet with vegetable oil. When baking sweet pizza, you can also use cooking fat, which is then sprinkled with flour to prevent the dish from burning.
  4. You do not need to roll out the pizza crust – the dough is laid out on a baking sheet and evenly stretched with your fingers over the entire surface so that its edges hang slightly over the edges. Before putting the dough in the oven, it needs to stand for 5-7 minutes.
  5. If you prefer to bake pizza in a frying pan – a classic round shape, generously grease the bottom and edges with vegetable oil, as the dough will rise a lot, and then sprinkle a little with semolina so that the finished pizza can be freely removed from the mold. Put the dough in a skillet and place for 10-15 minutes in a warm place, and then in the oven.
  6. Usually, the dough is placed in the oven without filling and baked until half cooked – when it is still raw inside, and a thin crust has formed on top. At this moment, they take it out of the oven, layout the filling in layers, and bake until tender.
  7. The average baking time is 30-40 minutes at a temperature of 250 ° C. Each pizza is special, so there are slight differences in the recipes.
  8. So, the dough can be thin or thick. Thin is baked in 30 minutes. A thicker layer can be left in the oven for almost 1 hour, but at the same time reduce the heat slightly by lowering the temperature to 220 ° C.
  9. The baking time also depends on the filling. If its layer is thin or loose, it is necessary to reduce the time; denser and bulkier require longer baking times.
  10. The filling can also be divided into liquid and thick (dry). Liquid or sweet ones require preliminary evaporation (10 minutes can be allocated for this), that is, the baking time also increases, and the temperature decreases slightly so that the dough does not burn during this time. The dry filling is done as standard.
  11. If you use different types of filling, then put the raw one on top (for faster cooking). In this case, it is advisable to sprinkle it with cheese or a layer of some other product so that it is not open, but languishes, as if under a lid.
  12. By the way, it is better to spread a small layer of filling on a thin cake, but not too raw. It is best if it is meat, cheese, fish, pressed or dry vegetables, and dried fruits.
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13 Tips For Making Pizza Dough

Making pizza is very simple, and you can bake it without even having great culinary skills. And our tips will help you make it even easier and faster.

  1. So, if you decide to make pizza, first you need to knead the yeast dough. Let it stand for 30-60 minutes before baking. The dough must be precipitated 2 times and only then can it be laid out in the mold. To prevent the dough from sticking to your hands, you need to grease your hands with oil.
  2. You can bake pizza in the oven in 2 ways – on a baking sheet or in a frying pan, and its thickness should be at least 2 mm. Grease the baking sheet with vegetable oil.
  3. You don’t have to roll out the pizza crust – the dough is laid out on a baking sheet and evenly stretched with your fingers over the entire surface so that its edges hang down a little. Before putting the dough in the oven, it must stand for at least 5-7 minutes.
  4. If the dough is very damp, place a sheet of parchment on top of it and roll it straight through the paper.
  5. If you prefer to bake pizza in a frying pan – the classic round shape, generously grease the bottom and edges with vegetable oil, as the dough will rise a lot, and then sprinkle a little with semolina or dust with flour – so that the finished pizza can be freely removed from the mold. Put the dough in a skillet and place for 10-15 minutes in a warm place, and then in the oven.
  6. Sometimes the dough is put in the oven without filling and baked until half cooked – when it is still raw inside, and a thin crust has formed on top. At this moment, they take it out of the oven, lay out the filling in layers, and bake it until tender.
  7. The average time for baking pizza is 30-40 minutes at a temperature of 250 ° C. Each pizza is special, so there are slight differences in the recipes.
  8. So, the dough can be thin or thick. Thin is baked for 20-30 minutes. A thicker layer can be left in the oven for almost 1 hour, but at the same time reduce the heat slightly by lowering the temperature to 220 degrees C.
  9. The baking time also depends on the filling. If its layer is thin or loose, it is necessary to reduce the time; denser and bulkier require longer baking times.
  10. If you use different types of filling, then put the raw one on top (for faster cooking). In this case, it is advisable to sprinkle it with cheese or a layer of some other product so that it is not open, but languishes, as if under a lid.
  11. By the way, it is better to spread a small layer of filling on a thin crust, but not too raw. It is best if it is meat, cheese, fish, pressed or dry vegetables, and dried fruits.
  12. A thick layer of dough is good for fluffy, layered, and moist filling. You can also layout the main filling of vegetables and meat on it.
  13. If the pizza turns brown too quickly when baking, then cover it with clean paper dipped in water.
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6 Chef Tips To Make A Delicious Pizza At Home

Who said that delicious pizza can only be tasted in a pizzeria? If you know some secrets and strictly follow some rules, the perfect dough cake with different fillings can be made at home.
We’ve collected tips from different chefs to help make homemade pizza as good as the one you try at the establishment. And maybe even better – who knows.

  1. Mix several types of flour. In addition to wheat, from which we often cook, there are many other varieties of flour: buckwheat, for example, or corn, or rye. Each of them has its own unique taste, aroma, and color. Thus, for pizza dough, you can mix two types of flour: standard wheat flour and non-standard rye flour. However, they should be added to the dough in a small ratio – for example, in a 4 to 1 ratio.
  2. Don’t be afraid to experiment with toppings. Pizza dough is like a canvas for an artist; you can “paint” anything on it. Therefore, the filling on the test is a complete flight of imagination. Any product can be the basis. As a result, you can get meat, vegetable, fish, or even berry-sweet pizza.
  3. Knead the dough with your hands. Of course, food processors can do everything faster and more efficiently. But tactile sensations are very important in making pizza. By touch, you can understand what is the consistency of the dough and whether it is elastic enough. And these nuances greatly affect the taste of pizza.
  4. Roll out the dough with your fists. This method is both cooking and therapy. Firstly, the dough is filled with air and becomes more elastic. And, secondly, such work will perfectly help relieve accumulated stress.
  5. Preheat the oven beforehand. Pizza should only be placed in a hot oven, so it is very important to preheat the oven while working with the dough. In a professional wood-burning oven, the temperature reaches 400 degrees, while in a home oven you can heat up to a maximum of 250 degrees. Just remember that for pizza, 5-7 minutes is enough for the dough and ingredients to brown, so be careful not to burn it.
  6. Sauce for the sides. If you are one of those who do not eat pizza sides, we advise you to pour them with some sauce during cooking or wrap any filling in them – for example, sausages or Philadelphia cheese. This way, you won’t feel like you’re just eating a dry piece of dough.
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4 Cool Tips For Serving And Serving Pizza

Many people like pizza not only because it is very nutritious, but also because it is relatively easy to prepare. For example, to bake the simplest pizza, you don’t need to invent any exotic filling. It is enough just to open the refrigerator, get literally everything that is in it, and organize the filling from this mixture. So you have prepared a very tasty pizza and wondered how to serve it beautifully on the table? We’ve prepared some cool tips for you!

  1. Pizza is taken by the hand and bites off small pieces, so napkins must be present on the table.
  2. Traditional pizza is always served hot, straight from the oven.
  3. Dry wine is usually served with pizza. When choosing it, it is important to observe certain rules of etiquette. So, white will ideally complement pizza with fish, ham, chicken, and vegetables. Red is best served with a dish with meat, beans, and mushrooms.
  4. To diversify the taste of the ready-made pizza, sauce or seasonings are served separately. For example, sour cream or mayonnaise sauce will perfectly complement the taste of pizza with sausage, fish, and vegetables. And soy is usually served with a dish with rice or mushrooms.
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