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Philosophical debates... that's a theme that is missing in possible themes' list.
Reported to be the first "café-théâtre philosophique", this has been a central joint for both students, intellectuals, artists. ULB university is in the neighbourhood and La Cambre architeture and design school not that far either from Chaussée d'Ixelles, where lies Le Pantin.
You don't need to be part of those groups to be there though I have never spotted any blue collar there though the area is mainly inhabited by workers (the cradle of the Portuguese community who established there decades ago - home of nowadays immigrants workers). You'd rather see people drinking their beer over a chess board. Or groups of students getting drunk after "school". Anyway, it is a fun place..
Dress Code: come as you are... rather casual, hippie than business dress, though.
Updated May 28, 2005
Address: chaussée d'ixelles (the low part off Place Flagey)
One of places I definitely felt home at the very first visit: that's rare. It's not for the service (close to none), not for the food (neevr tried it there).. just for the place, probably...
It is a place where you'd just flock in in your suit and tie, your jeans, your casual wear, no door policy. You'd find there students, young professionals, some artists and even 50ers... that makes it a cool place for people watching, even better: when weather permits, head to the terrace to indulge sunny ambience.
For me, it's rather a place where to sit, to see, to drink, indulge the sound, the sun despite the works on Place Flagey. As for being seen there, hmm... it's so packed that you wouldn't notice every head there...
It's an eat café, not a restaurant... Main feature: music, either live or programmed.. different styles, always nice.
8am-2am week days
8am-3am on fridays and saturdays
Dress Code: No door policy but the place seems to attract lots of those who think of it as a place where to see and to be seen. Come as you are but don't expect a high level service though the food may be yummy (as I cold see from the contents of the dishes).
Updated May 7, 2005