Truffles, those enigmatic fungi thriving beneath the earth's surface, craft a secretive existence, nestled closely to the roots of select trees like oak, hazelnut, and beech.
Entangled in a symbiotic dance with their arboreal partners, these hidden gems barter nutrients and water, fostering a mutually beneficial alliance.
It's this intricate bond that renders the cultivation of truffles an arduous pursuit, contributing to their rarity and very high price.



The tale of truffles unravels across ancient civilizations. From the Sumerians, inhabitants of present-day Iraq around 4500–1900 BCE, to the erudite minds of Ancient Greece like Plutarch, Pliny the Elder, and Dioscorides—truffles held a place in the annals of gastronomic history.


They were revered, their growth shrouded in mystique, attributed to natural wonders like thunder and lightning.
During the epoch of ancient Rome, truffles were an esteemed luxury, ascribed with alluring aphrodisiac allure.
Prized by emperors and the privileged elite, these culinary treasures graced extravagant feasts alongside a pantheon of exotic delicacies.
Their reign continued through the epochs of the Middle Ages and the Renaissance, coveted by European royalty and nobility alike, each vying for a taste of the most exquisite truffles.



Within the realm of truffles exist various species, but it's the illustrious black Périgord truffle (Tuber melanosporum) from France and the opulent white Alba truffle (Tuber magnatum) from Italy that reign supreme.



Their unmistakable, earthy essence and flavor have seized the imaginations of gourmands and chefs worldwide, solidifying truffles as a prized culinary treasure, adorning the menus of haute cuisine establishments across the globe and of course, featured on the menus of numerous fantastic restaurants in Brussels!

Well, we can't list them all, these epicurean hotspots in the Brussels truffle gastronomy scene, but we do know a few where even the most seasoned truffle connoisseur is certain to taste a dish that elevates this golden mushroom.

La Truffe Noire stands as one of those absolute references and an essential stop on your culinary journey during this new truffle season, you must taste their divine scrambled eggs with black truffles, or the fillet of Saint-Pierre stuffed with truffle...
Da Mimmo, with its magnificent cuisine and authentic Italian gastronomy, offers the most delicate ingredients. For truffle enthusiasts, you absolutely must try their black truffle tagliatelle—probably the best I've ever had in my life!

In this journey between the two truffle kingdoms, Italian Piedmont for the white truffle, the French Périgord for the black one, my heart doesn't waver; it chooses both.
You can already book your table for a taste of an incredibly sensational dish: the Spinach and Black Truffle Ravioli Eggs at the Brugmann restaurant!
Equally unmissable, an incredible terrace, impeccable service—Chef Matthias Van Eenoo is undoubtedly one of your guides in this truffle-inspired itinerary!

It's past noon, and allow me to tell you, I'm famished... recounting these recent fabulous lunches and dinners exploring the flavors of this golden mushroom is a delightful torture, especially because I will continue by suggesting another essential address, the Osteria Romana, a restaurant beloved by all Brussels' Italian cuisine enthusiasts!
An absolute must-try, as soon as possible; the restaurant is highly sought after, so immediate reservation is advised. The 'Tartare Di Wagyu E Tartufo'... no words... perfect!

Last but equally essential in Brussels, the renowned Romano brothers and their equally famous restaurant in Uccle (Les Frères Romano).
To discover or order from their menu repeatedly, especially for fresh truffle enthusiasts, their Holstein carpaccio!

I'll provide the links here for you to reserve your tables and the itinerary to get there.
No more excuses—enjoy your journey in this gastronomic world of truffles!

La Truffe Noire 
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Da Mimmo   
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Brugmann   
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Osteria Romana   
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Les Frères Romano   
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