WY is established in The Mercedes House on the Grand Sablon in Brussels. It is an exquisite meeting point for everybody who is interested in high end food and… Mercedes cars.

Inside, the main focus lies on Mercedes. There is an exclusive car shop, an exposition/event room, meeting facilities and the bar/restaurant WY.

WY restaurant boasts a cocktail bar, tables for about 40 guests, a quiet city terrace and a separate space for meetings, walking dinners and private parties. It is upgraded with contemporary artworks from Robert Combas and Mimmo Rotella and the artworks change regularly. In the near future the walls will be decorated by graffiti artists.

WY opened in 2012 and is a collaboration between Mercedes and Bart De Pooter, the Chef Patron from Pastorale. The bar/restaurant is continuously opened every day (except Sundays) for lunch, dinner and drinks. The creative menu changes every month (three or five courses, or à la carte).

Almost everyone from the young and dynamic WY staff worked in Pastorale before starting at WY. Björn Verreckt, who was the maître of Pastorale for more than two years, has been given the opportunity to manage WY. He hosts and manages the place with a charming flair and also advises in the wine and beverage choices, together with Koen De Meester and Cathérine De Greef.

Beverages are very important at WY; 30 quality wines and five exclusive champagnes can be ordered by the glass, there is an extensive liquor collection available and make sure you do not forget to try out one of the special barrel aged cocktails.

Guus Van Zon is the Head Chef of WY. Guus comes from the Netherlands and worked in restaurants such as Chalet Royal, Boreas and, of course, Pastorale. Trained by Bart De Pooter, he serves contemporary and creative dishes prepared with quality products.

A preparation of cold oysters with passion fruit, dashi, black radish and ginger, and warm oysters with tamarind, red pepper and mint gives the delicate sea fruit an extra dimension. Cabbage is smoked and comes with Holstein beef, eggplant and potato. Langoustine is served with streaky bacon; a new interpretation of surf and turf. Jonathan Moonens is the Pastry Chef and surprises with tasty, contemporary desserts.

WY restaurant is a great cosmopolitan venue for an outstanding drink, a business lunch or a gastronomical dinner in the centre of the European capital.

Written by Sven & Adriaan