VERTIGE
BRUSSELS
Discover our philosophy
VERTIGE

Philosophy

Since 2015, 19 Rue de Flandre has been home to SAN BRUSSELS: the first urban and hybrid restaurant designed by chef Sang Hoon Degeimbre (L’air du temps**) who broke the conventions of traditional gastronomy to share taste and precision in a warm and relaxed atmosphere.

In 5 years, the eagerness to take on new challenges grew and new projects started. One of them: to write the definition of the gastronomy of tomorrow, fundamentally based on nature and sustainability, with a minimal carbon footprint.

SAN BRUSSELS will therefore leave its place to VERTIGE and to chef Kevin Perlot. Only 25 years old, Kevin Perlot has worked for some renowned Belgian restaurants (including our own L’air du temps** where he stayed for 3 years), before joining the SAN family to share his ambition: to create a sustainable, modern, plant-based gastronomy that is indispensable in today’s world.

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The team

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SANG HOON DEGEIMBRE

Chef Kevin Perlot is supported by his second Nathan Dejardin, and his team Nicolas Dekegel, Stéphanie Nolte and Choyab Belhaj.

THE TEAM

Rue de Flandre 19
1000 Bruxelles
+32 (0)2 318 19 19
info@vertigebxl.be

We welcome you from Tuesday to Saturday between noon and 2 pm and from 7 to 10.30 pm. Closed on Sundays and Mondays.

Annual summer closure: from Tuesday 27 July to Saturday 14 August.
Annual winter closure: from Friday 24 December to Saturday 01 January.

I want to book a table

For further details, please leave us a message below. We will get back to you ASAP.

Menus

Vertige is an inventive and creative cuisine, fresh, respectful and committed, based on products and their history, on nature and its seasons, and evolving with each harvest. Vertige has an identity of its own, a journey through the terroirs, a meeting with producers, a sustainable and committed cuisine.
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28 €

LUNCH MENU

from Tuesday to Saturday, only at noon
65 €

VEGETAL MENU

from Tuesday to Saturday noon and evening
90 €

VERTIGE MENU

from Tuesday to Saturday noon and evening
LUNCH
28 €
Tuesday > Saturday, only at noon
appetizers
first course
main course
sourdough bread, farm butter
VEGETAL
65 €
from Tuesday to Saturday noon and evening
wine pairing
45 €
appetizers
broad bean and cucumber salad
dry goat cheese from la Fruitière, flower, lovage oil
different textures of brocoli
lacto jus, curry herb
first zucchini and pepper
stuffed flower, basilic oil
stuffed oxheart cabbage
bay leaf, wallflower
cherry
verbena, almond
sweet treats
sourdough bread, farm butter
DISCOVERY
90 €
Tuesday > Saturday, noon & evening
wine-pairing
45 €
appetizers
broad bean and cucumber salad
dry goat cheese from la Fruitière, flower, lovage oil
flamed catch of the day
variation of brocoli, lacto jus, curry herb
smoked langoustine
first zucchini and pepper, stuffed flower, basilic oil
veal tendron
stuffed oxheart cabbage, bay leaf, wallflower
rhubarb
lavender, yogurt, ginger
sweet treats
sourdough bread, farm butter
Our producers near us: la ferme Nos Pilifs, David Errera de Cyclefarm