Inflight Magazine of Brussels Airlines

Indulge

Favourite restaurants and foodie titbits from Brussels Airlines’ short-haul network

Text Kimberley Lovato, Carolyn Banflavi
Images Tímea Hajdrák

Nuevo BRUSSELS

12 Rue Voot, Belgium, tel. +32 (0)2 779 8426, www.nuevorestaurant.com

The bright orange sign with Spanish moniker attracts attention in brasserie-bordered Place St. Lambert and rightfully so. The cosy yet sleek Nuevo, with its exposed brick walls and hues of orange, cream and black, is poised to perk up the local culinary scene with a menu inspired by owner Antonio Barbosa’s Latin American roots. Fresh ingredients and alchemic flavours lead the charge with dishes like Arepas (Venezuelan corn crèpes) with zesty meat or cheese; salad with crab and chayote (Costa Rican vegetable); and chicken molé (Mexican sauce made from spices and chocolate). Minimal piquancy in the spicy dishes is a compromise to the Belgian palate but says Barbosa, “Just ask. We’ll add heat on the spot.” Nuevo is a tasty antidote to the brasserie experience and the result…Olé! Expect to pay €26-€45 for three courses. KL

Polgár Étterem és Bortrezor BUDAPEST

20 Király utca, Hungary, tel. +36 (0)1 328 3013, www.polgarboretterem.hu

The Polgár family has been serving up homely Hungarian meals in the cavernous cellar of their Villány winery for years. Now they’ve brought their winery’s hospitable vibe to the capital. All vaulted ceilings and exposed stone, the restaurant’s décor melds rustic materials with retro touches. But the menu is full of traditional Hungarian dishes made with local ingredients, like Mangalica pork (the rich, red meat of the Mangalica pig), and goose liver served either cold with aubergine pâté, smoked ham and red onion jam, or grilled with mushrooms and rhubarb. It also gives an elegant spin to the old fashioned plum strudel, pairing it with rosé wine sauce and honey vanilla ice cream. Make sure you try the Polgár Crémant Rosé to start. Expect to pay about €25 for three courses without wine. CB

Foodie corner

Pie (Octopus Publishing,€16)

Although spring officially starts in March, the weather can remain on the chilly side till April. So thank God then for Angela Boggiano’s gorgeous, glossy celebration of the humble pie, the culinary equivalent of a thick woolly jumper. Boggiano tackles most people’s baseline fear of pastry making, addressing it with calm competency. Recipes here run the gamut from staunchly traditional combinations (steak and kidney, bacon and egg) to more modern takes (Spanish pepper and chorizo, anyone?), as well as sweet stuff like strawberry and rhubarb cobbler and peach and amaretto pie.

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