Restaurant
The venue has always been a place where products and people came together, which you can still experience in our cuisine. Honest, carefully selected ingredients and worldly flavours grace our menu, inspired by vibrant cities all over the world and created by chef Andy Decremer.
Feel like tasting the Fiera experience for lunch or dinner?
We serve a pure cuisine: recognizable ingredients in light and healthy dishes, with influences from all over the world.
Starters
Roma x Vitello 27
Short-grilled tuna – caper – parmesan – rocket oil
Lima x Ceviche 28
Sea bass – leche de tigre – radish – chili – mint – red onion
Bari x Burrata 25
Dry aged beetroot – chioggia – walnut – purslane – polenta
Zeebrugge x Shrimp Croquette 24
Hand peeled grey shrimps – roasted lime – tartar
Palermo x Pulpo 30
Fregola lightly smoked – sorrel – artichoke – hummus
Bordeaux x Terrine van eendenlever 33
Brioche – tangerine confit – capuchin
Guatemala x Pompoen 19
Butternut “Hasselback” – crumble of nut – spring onion – sriracha
Lyon x Zwezerik 35
Crispy fried – salsify – morels – apple cress
Beirut x Pulled eggplant 23
Pomegranate – Queso Idiazabal – sesame seed
Fiera provides a unique restaurant and bar experience where honest cuisine
and all-day hospitality take central stage.
Mains
Paris x Beef Tartar 33
Waldorf salad – hand-cut fries
Calais x Noordzeekreeft 46
Open ravioli – brunoise – verbena – langoustine gravy
Ostend x Cod 38
Potato mousseline – young spinach – beurre blanc – hand peeled grey shrimps
Florence x Pappardelle 38
Beech mushroom – summer truffle – duxelles – parmesan
Anjou x Franse Duif 39
Young sprouts – andorn tuber – pointed cabbage – batata – jus corsé
Piemonte x Risotto 34
Porcini – mascarpone – celeriac – chips of shiitake
Texas x Bavette 43
US Prime – pommes fondant – shallot confit – wild mushrooms “archiduc”
Monte Carlo x Filet pur 43/57
Rossini – pommes anna – bordelaise – (supplement) foie gras
Desserts
Toulouse x Tarte Citron 15
Meringue – limoncello parfait – lemon curd
Bangkok x Sticky rice 16
Coconut – pandan – lime leaf – apricot – yuzu
Havana x The Cuban Cigar 15
BBQ pineapple – ganache – coconut
Paris x Millefeuille 16
Raspberry – rose water – lavender honey – pistachio – atsina
Guyana x Crème Brûlée 13
Tonka bean
Fiera x Dame Blanche 15
Vanilla – chocolate – spices
Venice x Tiramisu 13
Amaretto – mascarpone
Cheese Selection by Van Tricht 19
Winter “jam” – bread varieties
Tasteful Encounters
This menu with global flavours and seasonal products, created by Chef Andy Decremer, forms the perfect introduction to the Fiera cuisine. Discover our equally delicious plant-based menu here.
Tasteful Encounters Dinner – Starting from 18h00
4 courses € 72
*5 courses € 83
Fiera Lunch
2 courses € 42 (only during the week)
3 courses € 53
4 courses € 63
Tasteful Encounters November
Tartare of sea bass – Oyster mayo – leche de tigre – radish – fennel
Dry aged beetroot – Creme filet d’Anvers – scamorza – chervil root
*Carpaccio of scallops – Agrumes – lukewarm lobster butter – sorrel – tarragon oil
Fillet of venison- Maitake – pointed cabbage – pommes dès – mandarin aigre-doux – gravy – cream of salsify
or
Gamba – Hake – ricciole ricotta – spinach – forgotten vegetables – langoustine jus
Dulce de leche – Carrot cake – popcorn – sea buckthorn berry
