The story behind the kitchen
A family business for 105 years, in the same rooms
Our mission
We keep a piece of Brussels culinary heritage alive. Not in a museum, but on the table: every day, seven days a week, prepared the way it always has been. Everyone who walks through our doors should feel at home. That is our goal, our passion.
Our vision
A hundred years from now, we want to radiate the same authenticity. That’s why we preserve our recipes, pass on what we know and keep the rooms just as they are.
The story
behind the restaurant
Aux Armes de Bruxelles is not a chain or a concept, but a living piece of Brussels history. Since 1921, we have been welcoming guests in the Beenhouwersstraat.
Our kitchen and front-of-house teams work according to the traditions of the restaurant: with respect for the product, an eye for craftsmanship and warm hospitality that makes every guest feel at home from the moment they arrive.
Cédric Callenaere and Katrien Tommelein
From chef to owner, driven by Brussels tradition
For Cédric Callenaere, Aux Armes de Bruxelles is much more than a restaurant. As a child, he already came here with his parents, and it was here that his passion for the profession was born. After training at the hotel school in Namur, he gained experience in several renowned Brussels establishments. In 2018, he returned to the place that had once inspired him, this time as chef of Aux Armes de Bruxelles. His respect for the product, craftsmanship and Belgian culinary tradition also earned him a place among the Mastercooks of Belgium.
From nurse to owner, with a heart for people
Katrien Tommelein, Cédric’s wife, was born into a hospitality family on the Belgian coast. She built a career as a nurse, specialising in cardiology and pulmonology. In 2026, they decided to take over Aux Armes de Bruxelles and turn it back into a true family business. Today, together, they safeguard the future of this Brussels icon.
The kitchen in trusted hands
Behind every great kitchen is a strong team, built on trust, craftsmanship and years of working together. Our head chef worked alongside Cédric Callenaere as his right-hand man for many years and knows Aux Armes de Bruxelles, its recipes and traditions inside out.
Today, he leads the kitchen with the same love for quality ingredients and the great classics of Belgian gastronomy. With respect for the past and an eye on the present, he keeps the culinary tradition of the restaurant alive every single day.
This is what our guests
say about us
