In mid-2020, Bruno Timperman transformed his Bistro Bruut into Brutal (by Bruut), a more creative and slightly looser concept than its predecessor, Bruut. Together with sommelier Gauthier Cauwels, they have firmly embraced natural wines and pair them with a variety of dishes.
The wines are served by the bottle or by the glass, and the list of references is extensive. In his signature style, Bruno serves several à la carte dishes. The portions are not large, but small plates, which you can share with your dining companions if you wish.
The interior, like the concept, underwent a transformation. The historic building with a beautiful view of the Bruges canals was preserved, but inside you’ll find a mix of vintage furniture and raw materials. Artist Dennis Beyer decorated the walls with modern graffiti, giving the space an industrial “rough” look.
Bruno’s cooking style hasn’t changed. He still chooses honest, fresh, and seasonal products. He combines these with international influences. For example, sushi is made with fish from the North Sea, and ceviche is made with sea bass (and sea buckthorn berries).
A lot of attention is paid to vegetables. For example, a pea and mint gazpacho is paired with buckwheat, goat cheese, and raspberry. A ragout of bouchot mussels is served on a piece of charred leek. Not coincidentally, they received the Vegetable Dish of the Year award from Gault Millau.
Expect to pay €40 for 3 courses, €69 for 5, and €79 for 6.
Brutal by Bistro Bruut is a kitchen with identity. Bistronomie with character.
Words: Pieter Declercq
Photo credits: Pieter d’Hoop
