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Karen Torosyan | Bozar Restaurant Bruxelles Reviews
Incredible dining experience
Amazing experience from start to finish. Service is excellent. Food and wine pairing is perfect. I truly enjoyed the dinner. Will come back for more. Deserve a 3 star Michelin. This is a must! Thank you everyone for a wonderful experience.
Underwhelming
Attractive space. Liked the music. Good earnest competent service. Wine pairing I liked. Food good, not great. No wow factor. Nothing memorable. Not worth the money or stars.
Located inside the Palais des Beaux-Arts in Brussels Bozar
Located inside the Palais des Beaux-Arts in Brussels Bozar sees Chef Karen Torosyan focusing on perfection, specifically in regards to traditional dishes less-and-less commonly seen in an era where trends come and go with the click of a smartphone camera. Art Deco in design, a table on the verge of the kitchen highly coveted for those who wish to witness Torosyan and Executive Chef Cassandre Ercolini work quietly and precise, plates are faultless with deep flavors while service is much like a Bistro in terms of personality and flow. Offered as a seasonal tasting or classics, the latter with three choices and two of those requiring 48h advanced notice, guests are greeted warmly by everyone inside a place with clean lines that feels miles away from the bustle of center-city. Honoring Victor Horta's architectural mastery with ancestral techniques, even the laminated Bread cutting no corners before three artistic Canapes, the day's first course finds a mound of Caviar rounded atop delicate picked Crab and a disc flecked by gold and Sorrel. Presented the Pithiviers before and after baking, a faultless golden shell giving way to Duck and Goose Liver amplified by rich Jus, each bite is a reminder of slower times even before more Sauce and a refreshing Gazpacho arrives to refresh the palate mid-course. Taking no shortcuts with pre-Dessert, Trou normand exploring acidity and bitter notes, it should come as no surprise to those familiar that Torosyan's Millefeuille is a definitive version served with the utmost attention, each bite a little different from the last but each light, aromatic, crunchy, creamy and blissful.
Faultless, Timeless
Located inside the Palais des Beaux-Arts in Brussels Bozar sees Chef Karen Torosyan focusing on perfection, specifically in regards to traditional dishes less-and-less commonly seen in an era where trends come and go with the click of a smartphone camera. Art Deco in design, a table on the verge of the kitchen highly coveted for those who wish to witness Torosyan and Executive Chef Cassandre Ercolini work quietly and precise, plates are faultless with deep flavors while service is much like a Bistro in terms of personality and flow. Offered as a seasonal tasting or classics, the latter with three choices and two of those requiring 48h advanced notice, guests are greeted warmly by everyone inside a place with clean lines that feels miles away from the bustle of center-city. Honoring Victor Horta’s architectural mastery with ancestral techniques, even the laminated Bread cutting no corners before three artistic Canapes, the day’s first course finds a mound of Caviar rounded atop delicate picked Crab and a disc flecked by gold and Sorrel. Presented the Pithiviers before and after baking, a faultless golden shell giving way to Duck and Goose Liver amplified by rich Jus, each bite is a reminder of slower times even before more Sauce and a refreshing Gazpacho arrives to refresh the palate mid-course. Taking no shortcuts with pre-Dessert, Trou normand exploring acidity and bitter notes, it should come as no surprise to those familiar that Torosyan’s Millefeuille is a definitive version served with the utmost attention, each bite a little different from the last but each light, aromatic, crunchy, creamy and blissful.
"A Rich, Unforgettable Journey at BOZAR by Karen Torosyan"
If you ever wondered what it feels like to dine inside a Michelin-starred masterpiece — Karen Torosyan's BOZAR in Brussels is the answer. This two-star wonder serves food that's both exquisite and unapologetically hearty — a true culinary heavyweight (literally, because we rolled out of there after seven courses). The journey started with a bright and fresh Sea Crab with Brittany crab, sorrel, and a little Caspian tradition in the form of caviar. From there, it was a parade of rich and luxurious flavors: Bresse Poultry (with goose liver and artichoke — foie gras fans, you’ll weep) Eggplant from Sicily (umami bomb with miso and algae) Blue Lobster (because regular lobster wasn’t fancy enough, clearly) Duckling from Barbarie (with asparagus and the cutest potato pie ever) Trou Normand (a refreshing citrus and Madeira Malvasia palate cleanser) Strawberries with cottage cheese and verbena to remind us what breathing felt like. Every dish was executed impeccably — technical, precise, and brimming with flavor. The service? Flawless. Like having a team of food-savvy ninjas who know when you need a wine refill before you realize it yourself. One note: the food leans rich and luxurious. By the end, we were full enough to consider hibernation. If you're planning to hit the town after dinner... maybe just hit the couch instead. BOZAR is a must-visit if you're serious about food — just come hungry, wear loose pants, and prepare to worship at the altar of butter and beauty.
Things started off ok and the food was just ok.
The pate with the lettuce wrap was terrible. The biggest problem was the sick wine server. We watched her coughing into her hand, not covering at all and coughing on the wine glasses and bottles. This is a two star Michelin which doesn't adhere to simple heath quality standards. After complaining to the child "manager" the wine server was removed from serving our table but continued to serve the rest of the tables. She continued to stare over at our table making things more uncomfortable. At one point she came back to our table to clear an empty glass and deliberately coughed at us. This was disgusting. Once again the "manager" was informed who did nothing so finishing three courses out of seven, we asked for a check for the food we had eaten. At the door on the way out I asked the older manager why he didn't address the situation and he told me he trusted his colleague was taking care of it. (The older manager hid from this whole situation) McDonalds and Burger King have higher heath quality standards when dealing with sick employees. I have never seen such gross behavior from an employee at any restaurant and feel management doesn't know how to manage.
Arranged an earlier flight so I could arrive in time to
Arranged an earlier flight so I could arrive in time to enjoy a Friday lunch at Bozar before reporting on a track meet. This is an outstanding ** restaurant. Frankly, I probably have more to write about this restaurant than I did the track meet, but I'll save the rest for my book. Please do not hesitate to book a seat here.
It was horrible.
We ordered seven courses menu. The service was super slow. my son is allergic to lobster, they replaced the lobster with raw tomato with tomato soup. It was horrible so we told our Waiter instead of apologizing the food was not good. The waiter said we should've said he is allergic to lobster when we made the reservation so that is the best they can offer. They should be ashamed of themselves not to mention this is a two stars Michelle Restaurant.
Not a total succes
All in all it was a nice experience. Excellent food and friendly service in a beautiful setting. Unfortunately, one dish fell through. Neither of us ate it completely. The eggplant dish with clams was downright weak. The eggplant was a boiled to a porridge, but especially the fact that the cockles were sandy is not acceptable in such a place. Maybe give the supplier or the person responsible for the preparation a strong speech? The sommelier also went wrong. He wanted to serve us the same wine for two dishes in a row and went through the entire explanation twice about how well it matched the dish until I pointed out to him that it was the same wine, after which he repeated the entire explanation again (and this wine apparently also matched wonderfully well with the dish...) Of course, the intention is not to get drunk, but for the price of the matched wines, the pour was very economical. Anyway, this may seem a bit negative, but we did eat very tasty dishes and the wines were also good. Were we “blown away”? No, just a few too many mistakes.
Overrated
Superb place, super cutting-edge cuisine that I'm not crazy about, but the prices of their menus and especially their wine are insane, 20 euros for a glass of Eolide de Liege white wine, 4 glasses at 80 euros? It's crazy, crazy, and their wine package is 45 euros for 3 glasses of white wine, very very average red wine, and very basic? I say blah blah, hello traps
Checking previous reviews
Having read the different reviews before going to Bozar, I was very attentive to the service, the music and the level of filling of the wine glasses. I think that Bozar must have taken these opinions into account or else they were not justified. The service was at a good level provided by young people surrounded by more experienced waiters, the music was very pleasant and loud enough to hide the noise from the kitchen which is open to the restaurant and the glasses were served correctly with iron. This establishment deserves its two badges and you will find what you are looking for: quality, feelings and discoveries. Thank you for this moment
An experience to remember
Fantastic experience regarding place, service and atmosphere. Food was an extraordinary experience, with one of a kind ways to prepare and serve food. It was also tasty, but not delicious.
Work workshop for minors.
Minors work at the front desk of this restaurant. Is underage work permitted in the EU, especially at night and late at night? This restaurant already implemented valet parking after a review site reported customers parking their cars illegally. Will he change his system of working minors after being singled out again this time?
are we still a customer?
For the first time in over thirty years, I'm taking the time to write a review. If the art deco setting is worth the detour, and the cuisine is really interesting, it is clear that we are no longer real customers, it is up to us to adapt to the restaurant, to their way of doing things, to their process, well-being of the customer really not being or no longer the priority of the house. Really a shame for a two-star hotel that also offers an addition at the exit that is unfortunately totally out of line with the two hours spent. We really won't be going back there anytime soon.
Stars with an Armenian touch
Beautiful art nouveau interior. Correct service. At first glance these are quite simple dishes, although all very tasty. A big compliment for the sublime puff pastry (a classic from Armenian cuisine). The matching wines are highly recommended. Good price-quality ratio. .
Beyond excellent. Really a memorable meal.
We reserved the restaurant before we flew into Brussels and this meal is probably one of the most memorable we have ever had. The welcome, the service and the food were impeccable. We ordered the basic 95€ menu with an appetiser, main course and dessert. However, as we were waiting we had brought to our table three amuse bouche brought to us followed by the appetiser. The main course was duck and dessert was a fascinating blend of pear and chocolate with a delicious accompaniments. When we thought the meal was done, a further small amuse bouche was brought to us. We did not have the wine for each course but was loaded up with Bru (a slightly bubbly water which is really quite tasty.) The meal came to €212 euros which included one glass of wine, one large and one small bottle of Bru and two meals. The waiters are really knowledgeable about all the dishes and there was a team of about four waiters and a wine waitress that took care of us. Couple of precautions. The rest rooms are up a steep set of steps which for someone handicapped may be a little difficult. If you want a meal with great memories then definitely eat here. When we got the bill, it came in a lovely leather pouch which we paid and then the receipt came in a small envelope with two small bon bons in a bag. Would I eat here again? With no hesitation YES! Bon appétit.
Excellent lunch address
Very attentive maître who continuously came by to inquire whether everything was satisfactory. Delicious game pates for my partner and excellent vitello tonato for myself. Add two glasses of house wine. Large, busy place but everything runs smoothly. Excellent address to interrupt your visit to the nearby museums, because all catering establishments there are miraculously closed.
Chef Karen Torosyan is a genius when it comes to food
Chef Karen Torosyan is a genius when it comes to food selection, service, consistency and quality. Bozar's Michelin ** is well deserved. This centrally located gem has easy access from Brussels' main plaza. The restaurant provides a calm and relax ambience which was great for us after a long day touring the city. Karen is a high respected Chef who has developed his own culinary signature. He does everything, cooks, talk to the guests and supervise the staff. Is always a real honor to witness a perfectionist Chef communicate his experiences and emotions with each dish. A must stop if you are visiting Brussels.
Beautifully presented 5 course menu
We chose the 5 course menu with wine pairings. With the amuse bouche this was plenty. The food was beautifully presented, delicious and fairly traditional. Wine pairings added a quirky challenging twist with beer for one of the courses. Ambience was classic and traditional with attentive service.
What I thought was going to be a quick 5-course meal (as
What I thought was going to be a quick 5-course meal (as depicted on the menu they handed us) ended up being a 2.5 hour 8-course dinner. It was kinda wild to get three fully-developed standalone amuse bouche courses, not mentioned on the menu. This dinner at Bozar was a traditional French fine dining meal, with beautifully crafted plates assembled with lots of care, technique, and butter. My favorite dishes, of course, were the lighter items on the menu - the steamed radish amuse in chicken broth, and the reimagined "black forest" which has all the flavors of a black forest cake, but none of the heaviness. MENU "RAVENSTEIN" - Noble Pâté-Croûte (duckling of Barbarie, pistache, pickled vegetable) - Eggplant (eggplant of Sicily, miso, bottarga) - Veal (veal of Corrèze, bouchée à la reine, girolles) - Apricot (red apricot of Roussillon, almonds, rosemary) - Black forest (Bigarreau cherry, black chocolat, cottage cheese)
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