It is popular local place . Not so trendy with the aviary as wall setting of the restaurant (behind a glassy bay, but nonetheless!) does not arrange nothing to the thing. The bar, situated very close to the restaurant room, often noisy east. The alcohol consomation by the habitual customers there being for something.
Favorite Dish: Une spécialité locale est le "Potjes-vlesch" : c'est un melange de trois viandes: poulet, veau et lapin, melangé a de la gelatine. Servi froid avec des frittes et de la salade. Nous avions le choix entre un menu à 12 € et un à 15 € chacun comprenant entrée, plat principal et dessert ou fromages. Les vins, sans prétention etant d'un prix plus que raisonable.
The history of cheeses "Abbey of Belval" is closely related to the history of the Abbey, in order to guarantee the "livelihood" at all the community. Indeed, the sisters of Belval work cheese in order to draw the incomes enabling them to live in an autonomous way. But if the methods of refining, transmitted with the passing of years, preserved the artisanal aspect of antan, the management of the activity, it, takes again the processes of very undertaken today. The cheeses of Belval are indexed by the national Academy of the Arts of cooking to the inventory of the inheritance of the area, which in fact today a very required product of the largest dairies of Europe.
What to buy: Sheese of course, but the sisters sale also many things produce from other abbey (beer, soap, candelites,...)