Fiera - Experience our pure cuisine with influences from all over the world
We are Fiera

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?

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We serve a pure cuisine: recognizable ingredients in light and healthy dishes, with influences from all over the world.

Restaurant

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

About Fiera

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

Fiera

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

Fiera

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

Fiera

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
GambaHake – ricciole ricotta – spinach – forgotten vegetables – langoustine jus 

Dulce de leche – Carrot cake – popcorn – sea buckthorn berry

Fiera
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