Book your table
To reserve a table over the weekend, please call: +32 2 511 55 50
To reserve a table over the weekend, please call: +32 2 511 55 50
Sign up for our newsletter and receive the latest news about Les Armes de Bruxelles
Rudy Vanlancker has always had a special fondness for "Aux Armes de Bruxelles." He got his start in cooking there in 1972, as an intern from the Ecole Hôtelière de Namur.
At the helm of Chez Léon for 40 years, he witnessed the life cycle, rise and fall of the establishment.
Its decline saddened him. Monsieur Rudy, as he is called in his restaurant, is among those who believe that there is space in the revival of the Ilot Sacré for several excellent, ambitious restaurants.
He also believes that Brussels deserves to have several renowned restaurants in its downtown area, evoking the days when the Ilot Sacré was a favorite destination for the locals.
His decision to bring back the crowning glory of our cuisine proves that he has never stopped believing in this quarter. He hopes to recreate the authenticity of yesteryear by using traditional white tablecloths and hiring a full kitchen staff with top-tier chefs dressed in the classic style. His goal is to make “Aux Armes de Bruxelles” the most beautiful brasserie in the downtown area.
The establishment has been renovated from top to bottom. The old kitchen has been demolished and rebuilt to fulfill the requirements of a high-level contemporary dining experience, not for a posh clientele, but for those local, Belgian and international diners who know what tastes good and enjoy eating well.
In 1958 the restaurant began a period of prosperity when the World's Fair turned Brussels into the center of the world for six months.
At the beginning of the 1970s, Jacques Veulemans, one of Calixte Veulemans’ sons, founded the “Comptoir des Armes,” a Belgian-style tapas bar, on Petite Rue des Bouchers just outside the venerable establishment.
He worked there with his wife Madame Suzanne and his son Laurent, among others.
The entire city of Brussels would meet there for a drink and to enjoy small servings of the restaurant’s classic fare while they swapped jokes and stories all night long.
The prosperous period of “Aux Armes de Bruxelles” lasted two decades, contributing to the festive reputation of the Ilot Sacré, the capital’s top destination for fine cuisine.
In 2006, the Veulemans family sold the business. The restaurant went through several years of instability before being purchased in 2018 by Rudy Vanlancker, owner of Chez Léon and longtime friend of the Veulemans family.
It was time for this great lady of restaurants, asleep since 2006, to awaken.
The chef Cédric Callenaere offers his wine recommendations and current specials.
All our dishes are served with professionalism, respect for our clients, the produce and a love for Belgian gastronomy
House foie gras terrine, onion jam and brioche toast
«Veulemans» salad (1/2 brown shrimp salad and 1 piece of prawn toast)
Gourmet platter (Fresh foie gras, smoked salmon and brown shrimp and salad)
Veal brains, tartare sauce, cerliac remoulade and condiments
Baltic herring in white wine and green apple
Tomato with brown shrimps mayonnaise
Lightly smoked Scottish salmon with garnish
Chicory and Roquefort salad with smoked bacon
House brawn
Warm salad of lambs tongue with shallot vinaigrette
Plate of Breughel ham, crudités
Artisanal Cervelas sausage, wholegrain mustard mayonnaise
Brussels salad
Salmon tartare with shallot, chives and mustard
House fish soup (croutons, rouille, cheese)
Soup of the day
Cheese croquettes (2 pieces)
The famous shrimp croquette 1 piece (of pure indulgence!)
Our shrimp croquettes (2 pieces
Our Chicken croquettes with Madeira sauce (2 pieces)
Marolles poached egg
Burgundy snails (6 pieces
Garlic mushrooms (6 pieces)
Chicory gratin
Vegetarian chicory gratin
Honey roasted goat’s cheese salad
Liège salad
1/2 stewed eel in green herb sauce
Herb omelette
Frog’s legs cooked in garlic and herbs
Mushrooms on toast
Ostend-style seafood gratin (fish, mussels, shrimps, mushrooms, cheese)
Plate of Moules parquées (raw mussels), Marolles sauce
Selection of large pink prawns
Bowl of whelks
Winkles, portion
Langoustines x 6
Armes de Bruxelles platter
Selection of 9 oysters, raw mussels, brown shrimp, prawns, winkles
Royal platter
Selection of 9 oysters, raw mussels, brown shrimp, prawns, langoustines, whelks, winkles, and 1/2 lobster.
Flat oysters 3/0
Flat oysters 3/0
Fines de Claires Marennes Oléron n°3 oysters
Fines de Claires Marennes Oléron n°3 oysters
Plate of Moules parquées (raw mussels), Marolles sauce
Plate of mussels with snail butter (garlic and parsley)
Plate of Provençal mussels au gratin
Mussels marinières (onions, celery, butter), fresh fries
Mussels in white wine (onions, celery, butter, white wine) fresh fries
Mussels in white wine & cr eam (onions, celery, butter, white wine, cream) fresh fries
Mussels aux piments (onions, celery, spicy sauce), fresh fries
Bellevue lobster (salad, tomato, hard-boiled egg, mayonnaise, cocktail sauce) 1/2
Bellevue lobster (salad, tomato, hard-boiled egg, mayonnaise, cocktail sauce) 1/1
Shelled lobster with morels and fresh pasta 1/2
Shelled lobster with morels and fresh pasta 1/1
Lobster Waterzooi 1/2
Lobster Waterzooi 1/1
Lobster roasted in snail butter (garlic and parsley) 1/2
Lobster roasted in snail butter (garlic and parsley) 1/1
Stewed eel in green herb sauce
North Sea sole meunière or grilled
North Sea fillets of sole Dugléré (fresh tomato, white wine sauce, parsley)
House North Sea sole fil lets (mushrooms, shrimps, mussels, lobster, cream)
Poached cod, mousseline sauce or melted butter and mustard
Pan-fried salmon, shallot sauce
Fresh red label Scottish salmon fillet, béarnaise sauce
Aux Armes de Bruxelles fish Waterzooi (cod, sole, salmon, brown shrimp
Cod goujons, tartare sauce, purée and watercress
Trout meunière or with almonds
Gilthead bream
Fried whiting en colère, tartare sauce
Chicken vol-au-vent, mousseline sauce and fresh fries
Ghent chicken Waterzooi, boiled potatoes
Duck breast à l’orange, Normandy apple, gratin dauphinois
Duck breast with sauce archiduc (mushroom & cream), croquette potatoes
Breaded chicken escalope, fresh fries & choice o f sauce
Supreme of guinea fowl Sambre et Meuse, croquette potatoes
Trio of Belgian specialities
Beef Carbonnade flamande (beef stew), fresh cut fries
Rack of lamb, selection of vegetables, gratin dauphinois
Veal chop, raised on mother’s milk, Blackwell sauce, fresh cut fries
Steak tartare «c’est vous»
Steak tartare «c’est nous»
Beef steak
Grilled rib steak
Double rib steak (2 person)
Grilled fillet steak
Steak (200g), salad
Black and white pudding sausages, compote and puréed potatoes
Meatballs in tomato sauce
House stoemp with sausages or bacon
Brabançonne rabbit (cooked with chicory
Veal tongue in a spic y sauce, puréed potatoes
Knuckle of ham with mustard sauce
Lamb shank with thyme and rosemary, gratin dauphinois
Vegetarian chicory gratin
Honey roasted goat’s cheese salad
Marolles poached egg
Cheese croquettes (2 pieces
Garlic mushrooms (6 pieces)
Herb omelette
= Signature dishes 
= Vegetarian dishes
All our starters and vegetarian meals can be served as a main course at 50% extra than the price shown.
Our banquet menus
Life is a celebration, and we devote ourselves to making it one to remember!
Find out moreKitchens, bar and dining rooms When Aux Armes de Bruxelles was taken over, renovation work had already been begun by... View Article
En savoir plusCédric Callenaere, Chef of Aux Armes de Bruxelles Cédric Callenaere is the Head Chef at Aux Armes de Bruxelles. He... View Article
En savoir plus
Payment: Credit Card – Cash – Bancontact – Electronic meal vouchers
Our customers’ credit cards are debited as soon as the transaction is accepted and the « payment made » receipt is issued on our terminals.
ReservationsSunday to Thursday 12:00 - 23:00
Friday 12:00 - 23:30
Saturday 12:00 - 23:30
Thank you for your message ! we will respond as soon as possible.
© 2020 Copyright Aux Armes de Bruxelles. Powered by G1.be - Web & Graphic Strategy - Made with from Belgium.