Side by Sight combines the culinary talents from three of Brussel’s most exciting restaurants with the award-winning hospitality of The Hotel Brussels for an unforgettable dining and hotel experience.
Known for his boundary-breaking innovation and his championing of sustainable local produce, any diner who has sampled the menu at L’air du temps knows how deserved Chef Sang Hoon Degeimbre’s two Michelin stars are. His passion for refined-meets-relaxed dining is just as evident in his three Brussels restaurants, SAN Sablon, VerTige, and Toshiro. Each restaurant is headed by a chef that’s made a name for themselves while working alongside Chef Degeimbre and continues to enhance the city’s food scene.
The hotel’s Side by Sight offer is a truly one-of-a-kind opportunity to experience a new level of private dining. Guests booking this offer will receive two keys at check-in. One to enjoy the renowned comfort and panoramic views of a guest room at The Hotel Brussels, the other to open the door to an other-worldly dining experience. From Thursday to Sunday a different restaurant will prepare and serve a wine-paired four course meal in the privacy of your own ‘restaurant room’. Bookings are inclusive of breakfast at the hotel as well as complimentary parking and one night’s accommodation. Then again, with three restaurants’ showing off their menus, why not book the offer more than once. The offer will run from Thursday 25th March through to Saturday 24th April.
Experience the balance of French culinary artistry and dynamic Japanese creativity with a menu that is somehow both ‘delicate and punk’. Named after Chef Toshiro Fujii and in partnership with Chef Sang Hoon Degeimbre, TOSHIRO is gourmet dining that is anything but boring.
Chef Sang Hoon Degeimbre broke the rules when he opened the doors to VerTige and continues to do so five years later. The food philosophy is experienced in a menu where high-end gastronomy meets relaxed dining. Nature, sustainability, and a minimal carbon footprint has put the cuisine at VerTige, and the skills of Chef Kevin Perlot, at the forefront of tomorrow’s dining.
A restaurant that doesn’t shy away from innovation and creativity. Their cuisine philosophy follows the seasons, smartly combines techniques and textures, and enlightens the palate. The menu is centred around the simplicity of ‘bowl and spoon’, but dishes created by SAN Sablon are anything but simple. Chef Valerio Borriero ensures surprises in every mouthful for Side by Sight diners.