Silo's

Silo’s: A Top Brasserie in a Prime Location

In just six years, Silo’s has grown into one of the best brasseries in the country, a true example of a modern top brasserie where quality is paramount. That commitment to quality starts with the interior.

The former Boortmeerbeek malt house has been renovated with respect for its industrial structure, transforming it into a stunning design masterpiece. The beautiful bar and lounge area set the stage for an unforgettable dining experience. The main dining area exudes character, featuring wood accents, large glass panels, and subtle mood lighting. There’s also a private room next to the wine cellar, perfect for groups. Even the acoustics have been carefully considered—lounge music fills the space but never overpowers the atmosphere. These elements create a perfect blend of comfort and elegance.

On the plate? Nothing but quality.

• The shrimp croquettes are as they should be—creamy, generously packed with fresh shrimp, served with fried parsley and grilled lemon.
• The paling in ‘t groen (eel in green herb sauce) is among the best in the country—perfectly cooked pieces of eel with a delicate bite, bathed in a beautifully glossy green sauce that balances savory and tangy flavors.
• And then, there’s the legendary Dame Blanche—silky vanilla ice cream spun fresh at the table, paired with a subtly bitter chocolate sauce for the perfect contrast. A dessert worth returning for.

Another standout feature of Silo’s is its impressive wine selection, with most wines available by the glass. Danny Vanderschueren curates both renowned labels and lesser-known gems, offering guests the opportunity to taste and discover.

The exemplary service, stunning terrace for sunny days, and private parking right at the entrance complete the experience. It’s no surprise that Silo’s has already earned multiple awards.

Hats off to Danny Vanderschueren, Karin Vanderschueren-Peers, and Danny De Landtsheer.

Words by Sven Van Coillie.