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 28
Slow-cooked veal – grilled tuna – caper – parmesan
Lima x Ceviche 29
Sea bass – leche de tigre – radish – chili – mint – red onion
Bari x Burrata 26
Dry aged beetroot – chioggia – walnut – purslane – polenta
Zeebrugge x Shrimp Croquette 25
Hand peeled grey shrimps – roasted lime – tartar
Palermo x Pulpo 32
Fregola lightly smoked – sorrel – artichoke – hummus
Bordeaux x Terrine of duck liver 35
Brioche – tangerine confit – capuchin
Guatemala x Hasselback 20
Butternut “Hasselback” – crumble of nut – spring onion – sriracha
Lyon x Sweetbread 37
Crispy fried – salsify – morels – apple cress
Beirut x Pulled eggplant 25
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 35
Waldorf salad – hand-cut fries
Calais x North Sea lobster 48
Open ravioli – brunoise – verbena – langoustine gravy
Ostend x Cod 40
Potato mousseline – young spinach – beurre blanc – hand peeled grey shrimps
Florence x Pappardelle 40
Beech mushroom – summer truffle – duxelles – parmesan
Athens x Fillet of lamb 48
Leg of lamb croquette – broccolini – thorn – parsnip – Fiera rösti – lamb jus
Piemonte x Risotto 36
Porcini – mascarpone – celeriac – chips of shiitake
Texas x Bavette 45
US Prime – pommes fondant – shallot confit – wild mushrooms “archiduc”
Monte Carlo x Filet pur 45/60
Rossini – pommes anna – bordelaise – (supplement) foie gras
Desserts
Toulouse x Tarte Citron 16
Meringue – limoncello parfait – lemon curd
Bangkok x Sticky rice 17
Coconut – pandan – lime leaf – apricot – yuzu
Havana x The Cuban Cigar 17
BBQ pineapple – ganache – coconut
Paris x Millefeuille 17
Raspberry – rose water – lavender honey – pistachio – atsina
Guyana x Crème Brûlée 14
Tonka bean
Fiera x Dame Blanche 16
Vanilla – chocolate – spices
Venice x Tiramisu 14
Amaretto – mascarpone
Cheese Selection by Van Tricht 20
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 #03
North Sea crab – rammenas – cucumber – pickled onion – crispy corn – avocado – jus pico de gallo
Limousin veal – coarse tartare – savora mustard – celery – textures of green asparagus
Prawn – kadaifi – parmesan – granny smith
Onglet Black Angus – sucrine – salsify – field mushroom – duchesse – crispy bacon – albufera
Or
Catfish – aubergine – miso – bok choy – beech mushroom – noodles
Rhubarb – yuzu – sake – sesame – hibiscus – lemon – thyme
