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
Lima x Ceviche 31
Sea bass – leche de tigre – radish – chili – mint – red onion
Roma x Vitello 29
Anchovy – aged parmesan – tuna cream – extra virgin
Gent x Eel 37
In herb sauce – lightly smoked – praline – sour cream – brioche
Zeebrugge x Shrimp croquette 25
Hand-rolled – remoulade – organic lemon – parsley
Saint-Brieuc x Scallops 36
Carpaccio – Hijiki – ponzu – tombourie
Bari x Burrata 25
Foccacia – tomato fondue – artichoke – gordal olive
Calais x Langoustine 39
Kafir – sea lavender – tarragon – brunoise
Herk-de-Stad x Asparagus 29
Broad bean – corn ear – verveine – smoked egg yolk
Paris x Steak Tartare 35
Baby lobster – bearnaise – cressonette
Fiera provides a unique restaurant and bar experience where honest cuisine
and all-day hospitality take central stage.
Mains
Lyon x Veal 38
Fillet – cheek – aubergine – caponata – asparagus – jus corsè
Calais x North Sea lobster 54
Open ravioli – brunoise – verbena – langoustine gravy
Ostend x Cod 42
Potato mousseline – young spinach – beurre blanc – hand peeled grey shrimps
Florence x Pappardelle 41
Beech mushroom – summer truffle – duxelles – parmesan
Montevideo x UMI Bavette 38
Chimichurri – pommes neuf – kimchi lettuce heart
Texas x Onglet 38
Chimichurri – pommes neuf – kimchi lettuce heart
Piemonte x risotto ‘Prima Vera’ 33
Sage – summer green – lemon confit – ricotta salata
Paris x Steak Tartare 33
Cabbage lettuce – hand-cut fries
Deluxe: lobster – bearnaise / Supplement: 25
Canterbury x Monkfish 36
Butter bean – pommes chateau – corn ear – grain mustard – veal gravy
Herk-de-Stad x Asparagus 37
Broad bean – cream of egg yolk – verveine – chateau potato
Desserts
Fiera x Dame Blanche 16
Vanilla – chocolate – spices
Paris x Millefeuille 18
Raspberry – rose water – lavender honey – pistachio – atsina
Havana x The Cuban Sigar 18
Pineapple – liquorice – airy mousse – single malt
Antwerp x Cheese selection by Van Tricht 21
Summer “jam” – Ivan’s brioche
Amalfi x Colonel 19
Amalfi lemon – chilli – meringue – grey goose
Venice x Tiramisu 15
Amaretto – mascarpone
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 #06
Burrata – tomato fondue – king olive – pane carasau
Vitello ‘Millefeuille’ – aged parmesan – crispy capers – wild garlic flower
Langoustine – sea lavender – chimichurri butter – kafir
‘UMI’ bavette – asparagus – girolles – crushed potato – cream of broad bean
Or
Monkfish – corn ear – pommes chateau – butter bean – borlotti – grain mustard
Cheesecake – strawberry – basil – citrus – smoke powder
