Mons Charleroi Hainaut Travel Guide: Best Hotels, Restaurants & Experiences

Three generations of the Fernez family have shaped this two-Michelin-starred table, where chef Éric channels grandmother Eugénie's legacy through almost-forgotten recipes. His encyclopaedic repertoire resurrects pigeon, pig's trotters, and sole à la Fernand Point, each dish anchored by sauces of extraordinary depth—beef tail consommé paired with medium-rare trout, robust duck jus with caramelised nougat. The chef circulates personally, reinforcing the intimate, convivial atmosphere.

A converted barn with floor-to-ceiling windows overlooking landscaped gardens, this one-Michelin-star table showcases chef Stéphanie Thunus's exacting modern cuisine. Butter and cheese arrive from her parents' farm across the road, while Ardennes game and local produce inspire dishes of subtle complexity—Limousin veal paired with aubergine caviar agnolotti, tomatoes reimagined in multiple preparations. The adjacent Au Fil de l'Eau hotel extends the evening into an overnight retreat.

Behind the moat bridge and heavy oak door of this Flobecq castle, chef Tanguy De Turck orchestrates a one-starred dining experience that refuses easy categorization. His kitchen pivots freely between street food-inspired bites, refined ceviche, and textbook game cookery, while a dedicated vegetarian tasting menu reveals genuine technical ambition. The glazed dining room frames uninterrupted countryside views; an exceptional bread trolley punctuates each course.

Behind the green and gold façade of this Ath address, chef-partners Maxence Bouralha and Charles-Maxime Legrand deliver one-star cooking that pivots confidently between classical French technique and modern intuition. A signature of butter-roasted sweetbreads paired with langoustine and an intense bisque demonstrates their flair for layered, intelligent flavors. Desserts, crafted with virtuoso precision, bring each meal to a refreshing close.

Perched atop the Chant d'Éole wine estate, this Michelin-starred restaurant pairs exceptional Belgian sparkling wines with Benoît Neusy's globe-influenced cooking. The rooftop dining room features a striking gold ornamental tree and glazed cellar displaying ageing barrels. Signature dishes reveal the chef's range—North Sea shrimp, Asian-accented tuna, and lacquered eel with seared foie gras dressed in smoked eel sauce.