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?

Book a table

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

Restaurant

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

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 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

Fiera

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

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 #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 

Fiera
Newsletter

Would you like to stay informed about new menus, events and other Fiera news? Subscribe to our newsletter.

  • This field is for validation purposes and should be left unchanged.
EN