Book your table
To reserve a table over the weekend, please call: +32 (0)2 511 55 50
To reserve a table over the weekend, please call: +32 (0)2 511 55 50
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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
Tomatoes with shrimps mayonnaise
Lightly smoked Scottish salmon with garnish
Chicory and Roquefort salad with smoked bacon
House brawn with herbs, tartare sauce
Warm salad of lambs tongue with shallot vinaigrette
Traditional salmon tartare with shallot, chive and mustard
Royal Select Caviar 30 g
Ossetra caviar 30 g
House fish soup (croutons, rouille, cheese)
Soup of the day
Cheese fondue
Shrimps croquettes
Chicken croquettes with Madeira sauce
Coquille ostendaise (fish, mussels, prawns, mushrooms, cheese)
Ham and chicory gratin
Grilled pig’s trotter, tartare sauce
Six mushrooms in butter and fresh herbs
Vegetarian chicory gratin
Salad with honey-roasted mature goat cheese
Moules parquées (raw mussels), Marolle sauce
Selection of Madagascan pink prawns
Langoustines x 6
Bowl of whelks
Winkles, portion
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.
Zélande flat oysters
Zélande flat oysters
Fines de Claires Marennes Oléron oysters
Fines de Claires Marennes Oléron oysters
Tia Maraa (Ireland) oysters
Tia Maraa (Ireland) oysters
Plate of Moules parquées (raw mussels), Marolle sauce
Plate of mussels with snail butter (garlic and parsley)
Moules marinières (onions, celery, butter), fresh cut fries
Mussels in white wine (onions, celery, butter, white wine), fresh cut fries
Mussels in white wine & cream (onions, celery, white wine and cream sauce), fresh cut fries
Mussels in spiced pepper sauce (onions, celery, spiced pepper sauce), fresh cut fries
Bellevue lobster (salad, tomato, boiled egg, mayonnaise, marie rose sauce)
Shelled lobster with Brabonçonne chicory
Shelled lobster with morels and fresh pasta
Lobster Waterzooi
Stewed eel in green herb sauce
North Sea sole meunière or grilled
North Sea sole « bonne femme » (mushrooms, white wine sauce, herbs)
North Sea fillets of sole « Dugléré » (fresh tomato, white wine sauce, parsley)
North Sea fillets of sole in House style (mushrooms, prawns, mussels, lobster, cream)
Poached cod with sauce mousseline or melted butter and mustard
Poached cod with tomato basil sauce
Skate wing, meunière or with capers
Fresh red label Scottish salmon fillet, béarnaise sauce
Fresh red label Scottish salmon fillet pan-fried, red wine and shallot sauce
Turbot poached on the bone, sauce mousseline
Aux Armes de Bruxelles fish Waterzooi (cod, sole, salmon, brown shrimp)
Fish goujons, tartare sauce, cress and purée
Chicken vol-au-vent, mousseline sauce and fries
Ghent chicken Waterzooi, boiled potatoes
Duck breast, sauce archiduc (mushroom & cream), roasted tomato, croquette potatoes
Duck breast à l’orange, Normandy apple, gratin dauphinois
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
Viennese veal schnitzel, sauteed potatoes
Steak tartare, fresh cut fries
« Rouge des Flandres » beef steak
« Rouge des Flandres » grilled rib steak
Double ribsteak (2 person)
Grilled fillet
Six mushrooms in butter and fresh herbs
Vegetarian chicory gratin
Salad with honey-roasted mature goat cheese
Crème brûlée with cuberdon candy
Chocolate ice cream and chocolate truffles
Chocolate fondant with vanilla ice cream
Sugar pie served warm
Speculoos tiramisu
Café liégeois (coffee ice cream sundae)
Vanilla ice cream with advocaat and chocolate sauce
Brussels waffles, sugar and chantilly
Bodding de Bruxelles (Bread pudding) cherry coulis
Fresh pineapple
« Comédie française » crêpes, flambéed at the table in Mandarine Napoléon liqueur, vanilla ice cream
Selection of sorbets
Dame blanche sundae
Chocolat mousse
Alken Cristal - 5,0%
Veulemans - 6,5%
Blanche de Bruges - 4,8%
Affligem brune - 6,8%
Gueuze Mort Subite - 4,5%
Kriek Mort Subite - 4,0%
Cuvée de Ciney Blonde - 7,0%
Cuvée de Ciney Brune - 7,0%
Grisette Fruits des Bois - 3,5%
Triple Affligem - 9,0%
Grimbergen Blonde - 6,7%
Grimbergen Brune - 6,5%
Judas - 8,5%
Délirium Tremens - 8,5%
Trappiste Chimay Brune - 9,0%
Duvel - 8,5%
Carlsberg - 5,5%
Carlsberg NA - 0,0%
Apéritif maison
Cocktail Alexandra de Madame Nadine
Coupe de Champagne Taittinger
Kir royal
Martini, Gancia, Pineau des Charentes, Porto, Sherry
Kir, Campari, Ricard, Picon, Picon vin blanc
J&B, Johnnie Walker Red Label, Jameson
Jack Daniel’s, Chivas
Smirnoff, Absolut Vodka
Gordon’s Gin
Bombay Sapphire
Extra Soft
Coca et Coca Zéro
Lipton Ice Tea
Lipton Ice Tea pêche
Looza orange
Looza pomme
Looza tomate
Jus d’orange frais pressé
Schweppes Soda
Schweppes Tonic
Schweppes Matcha
Schweppes Hibiscus
Schweppes Tónica
Spa citron
Spa orange
= 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
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