Three years after opening, Badi has entered a new chapter. Founded by Maxime Bourdigal and Victoria Merret, the venue initially celebrated cider and natural sparkling wines. Today, it asserts itself as a product-led restaurant, with a structured, seasonal, shareable menu and a curated drinks list that emphasises Belgian and French producers.
© Badi
The founders of Badi, Maxime Bourdigal and Victoria Merret.
Central to Badi's philosophy is a commitment to sourcing: natural, local, and seasonal ingredients are sourced in close collaboration with artisans and producers, including Khobz (sourdough bread), Grain Bakery (pastries), La Fruitière (dairy), Cycle Farm (vegetables), and Dierendonck (meat). Cider remains a cornerstone, treated with the same rigor as wine, alongside natural wines, champagnes, beers, and non-alcoholic options.
Badi's design and architecture reflect its product-focused ethos. In collaboration with architect Nelly Smets (François Marcq studio), the interior highlights Belgian design pieces, a travertine countertop by Filiep Dascotte, and a large central counter inspired by Japanese dining culture, fostering interaction and conviviality. The space was awarded both the Jury Prize and Public Prize by Commerce Design Brussels in 2023.
© Badi
While reservations are now open, walk-ins are still welcome to preserve spontaneity and warmth. Listed in Gault & Millau's HIP category for the past three years, Badi balances culinary rigor with approachable hospitality, offering an evolving menu crafted alongside chef Paul-Antoine Bertin.
Practical Info:
Badi – Rue de l'Hôtel des Monnaies 80, 1060 Saint-Gilles, Brussels
Open Thursday–Sunday, 5 pm–11 pm
More information:
Badi Brussels
[email protected]
www.badi-brussels.com
