A Refreshing Taste of Brussels

At Dolce La Hulpe Brussels, our Executive Chef welcomes you to our buffet restaurant Argan and Brasserie 135. Enjoy a refreshing taste of creative cuisines using health conscious seasonal ingredients.


  • Dolce La Hulpe Brussels Dining Brasserie 135

    Brasserie 135

    Serving Belgium’s Finest

    Savour lunch and dinner in the lush green scenery of Brasserie 135. Great cuisine and easy parking make this restaurant the perfect place to host a professional or private celebration. Our chef, Didier Baugnet, offers a diverse menu of dishes using Belgium's home-grown produce. For children up to 12 years, we offer a €15 children's menu that includes a main course, a dessert, and a drink.

    Open: Every day!
    Hours: From 12:00 am - 2:30 pm & 7:00 pm - 10:00 pm

    Seasonal Menu


  • tables and chairs setup in dining area with buffet

    Argan Restaurant

    Generous Breakfast

    Argan Restaurant offers a filling and tasty buffet breakfast sure to please everyone's taste buds. Enjoy breakfast in an atmosphere that bathes in natural light and featuring magnificent views of the surrounding forest. For children up to 12 years sharing a room with their parents, breakfast is free. 

    Hours : 6:30 am - 10:00 am (Monday - Friday) & 7:00 am - 11:00 am (Saturday, Sunday & Public Holidays)

  • hotels bar with a wooden countertop

    Badian Bar

    The Badian Salon

    The Badian Bar is the ideal place to satisfy your thirst, at any time of day. Located at the heart of the hotel, you can enjoy a cocktail or snack in our salon-like atmosphere. With access to an outdoor terrace surrounded by plants, invite company to relax on one of our comfortable sofas.

    Hours: 10:00 am - 2:00 am (Monday - Thursday) & 10:00 am - 1:00 am Fridays, during the weekend, & bank holidays.

  • Executive Chef, Didier Baugnet

    Meet The Chef

    Didier Baugnet gets straight to the point. With his broad smile and relaxed attitude, he adds his own creative touch to every dish without altering the taste of the raw ingredients. Inspired by local cuisine and lessons learned under the tutelage of Vivier d’Oie in Dorinne, Jean-Paul Godelet, and Robert Lesesne at l’Espièglerie in Namur, he uses basic concepts of "frank cuisine" that are easily passed onto his staff. Taste his creative genius in dishes like Tartar of salmon with fresh herbs, Pan-fried foie gras with roasted mangoes, grasoli with vegetables, tomato fondue, and grilled salmon, béarnaise of lobster.