Badi in Brussels: a restaurant where the founders’ aesthetics shape the taste

In Saint-Gilles (Brussels), Badi embodies the vision of Victoria Merret and Maxime Bourdigal, a couple whose sense of aesthetics shapes every detail of the space. From the architecture to the plate, including a carefully curated selection of ciders and natural wines, everything expresses the same sensibility: a pursuit of balance between beauty, precision, and flavor. Organized around a large central travertine counter, the restaurant offers a cohesive and immersive experience, where design, materials and cuisine interact seamlessly.

A SCULPTED COUNTER FOR SHARING

At Badi, the counter is at the heart of the project. Designed in 2023 with architect Nelly Smets (François Marcq studio) and inspired by the duo's experience in Japan, the space has been entirely renovated around this travertine structure, which shapes service, interaction and conviviality.

The countertop was made in collaboration with Filiep Dascotte, through the company Dascotte Natuursteen, reflecting a commitment to working with local artisans. This attention to craftsmanship extends throughout the project, from furniture design to finishing touches.

The space relies on a deliberately limited palette of raw materials: natural stone, wood and sober lines.

The interior also incorporates Belgian design pieces, including Barbier Bouvet lamps and chairs by FRAMA. The lighting, mainly indirect and complemented by candles, helps create a distinctive atmosphere.

Thanks to this meticulous approach, Badi was awarded in 2023 by Commerce Design Brussels (Jury Prize and Public Prize).

A PRODUCT KITCHEN IN DIALOGUE WITH THE PLACE

Three years after opening, Badi, initially conceived as a cider bar, has now established itself as a fully-fledged restaurant. In the kitchen, Maxime Bourdigal, who has worked for Bertrand Larcher in Paris and Japan, as well as Ötap in Brussels, collaborates with Paul-Antoine Bertin (Rebel, Grain, Raki, Ötap...) to develop product-centred menus.

Sourcing is a central pillar of the menu. The dishes draw on a network of committed artisans and producers - Khobz, Grain Bakery, La Fruitière, Cycle Farm, Le Barn, Terroirist, La Coquille Qui Claque, Dierendonck and Giotto - to offer seasonal cuisine that is clear and rooted in its terroir.

Over the years, the drinks menu has expanded to include natural wines, champagnes, beers and non-alcoholic alternatives. Featured producers include Jean-Christophe Garnier (Loire), Matassa (Roussillon), Domaine Dandelion (Burgundy) and Salima & Alain Cordeuil in Champagne, alongside Belgian references such as Pellicle Vergistingen and Antidoot.

Cider, approached with the same rigor and guidance as wine, remains at the heart of the project, with a particularly demanding and unique selection in Belgium, notably highlighting lesser-known Belgian producers.

« Over three years, Badi has evolved significantly. From a bar-restaurant centered on cider, the venue has become a standalone restaurant, with a more structured kitchen and a drinks offering that has naturally expanded. We wanted to support this evolution without losing what matters most: creating a lively place, where we cook the way we like to eat — with honest products, straightforward cooking, and a genuine welcome. The counter, shared plates, and the space given to conversation remain at the heart of the experience. »
— Maxime Bourdigal & Victoria Merret, Badi

RESERVATIONS AND WALK-INS

Continuing this evolution, Badi is now opening reservations, while still keeping space for walk-ins, in order to preserve the spontaneity and warmth of the welcome. The menus evolve regularly, always in collaboration with Paul-Antoine Bertin.

Listed for the past three years in Gault & Millau’s HIP category, Badi confirms its positioning: a committed and convivial address, where rigour in product selection goes hand in hand with a genuine desire to share and pass on knowledge.

IN PRACTICE

Badi
Rue de l'Hôtel des Monnaies 80, 1060 Saint-Gilles
https://badi-brussels.com

Thursday - Sunday 5pm - 11pm

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