Tucked away in the elegant heart of Ixelles, in what once was a bustling 19th-century hardware store, La Quincaillerie is more than a Brussels brasserie institution — it's a full-bodied experience. Under the spellbinding curves of its original Art Nouveau architecture, attributed to the school of Victor Horta himself, the brasserie has, for nearly 40 years, served up an intoxicating mix of heritage, hedonism, and amazing cuisine.

But this article isn’t for everyone. It’s a love letter — no, a seduction — for those who already have an intimate relationship with the oyster.
The kind of people who understand that shucking is an art form, who can name their favorite terroirs, and who know that the perfect oyster isn’t simply eaten — it’s adored.

Two pearls of the sea, raised for the good taste
La Quincaillerie’s devotion to craftsmanship goes far beyond its historic walls. The restaurant is part of Pleasures, a culinary collective that takes “farm-to-fork” to operatic levels.



They raise their own Bresse chickens, cultivate vegetables with character, and — most notably — they produce their very own oysters. Meet Kara Savi and La Verte des Bardières, two oysters raised with obsessive care and a poet’s patience.



The Kara Savi, born of a noble French lineage, is matured along the wild Atlantic shores of County Kerry, Ireland — where the waves whisper secrets only the oyster knows.

Its flesh is generous, briny, and bright — a sea-kissed expression of elegance. The Verte des Bardières, on the other hand, is a slow seductress.
Raised in the legendary waters of Marennes d'Oléron, France, it reaches maturity like a fine wine — deep, vegetal, unmistakable. It doesn’t beg for attention. It earns it.
Both oysters were developed exclusively for La Quincaillerie and Pleasures. Both deserve to be savored in silence — or with a crisp glass of champagne.

The champagne that whispers back
To match such noble mollusks, La Quincaillerie pours Piollot, a biodynamic champagne born of five generations of winemakers — the Roland Piollot family and their matriarch Monique — whose vineyards in Burgundy yield a liquid so balanced and expressive, it might just flirt back with your oyster.

No additives, no shortcuts — just nature, nurtured with love and exactitude. The bubbles dance, the acidity sings, the pairing is… divine.

Not Just a Meal. A Moment. Dining at La Quincaillerie is never just about the plate. It’s about the place. The iron staircases, the stained glass, the soaring ceilings — every inch of this Art Nouveau jewel-box tells a story of Brussels at its most beautiful.

And then, there’s the team — passionate, knowledgeable, proud.
The terroir-driven menu is curated like a symphony: bold vegetables, select cuts, real flavor. Nothing is rushed. Everything is respected. Because true pleasure takes time.
One Final Note… This is not a recommendation. It’s an invitation.
If you’ve ever closed your eyes while tasting a perfect oyster, if you believe gastronomy is a form of love, if you think beauty belongs as much on a fork as in a frame — Take a seat at the seafood counter. A dozen oysters, a glass of champagne, and nothing else on your mind.

La Quincaillerie awaits.