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Nestled in the vibrant heart of Saint-Gilles, Belgium, Tero presents an inspired menu that celebrates seasonal, farm-to-table cuisine. This restaurant delights in crafting dishes that highlight fresh, organic produce sourced directly from their own farm, offering a unique gastronomic experience for food enthusiasts and conscious diners alike.
Starters
Begin your meal with an array of innovative starters designed to awaken your palate. The Houmous du Moment offers a creamy blend accented with house-made zaatar, while the Saucisson de Notre Ferme brings rustic charm with locally sourced farmhouse sausage. For a vibrant mix of flavors, try the Brocoli with confit garlic, jalapeños, and refreshing herb-infused yogurt or the Radis featuring radish, mushrooms, hazelnuts, curry, and chervil. Discover the delicately cooked Œuf 63° paired with Paris mushrooms, potato cream, and cashews, or the Carotte Tatin enriched with lemongrass, coriander, and lime. Creamy Burrata with Bella Puglia, beetroot, fennel, and zaatar, as well as the Chicon with Gorgonzola, citrus fruits, and pecans, complete this enticing selection.
Mains
The mains at Tero are a masterful showcase of seasonal ingredients and innovative techniques. Dive into the hearty Petit Épeautre enriched with cime di rapa, Tête de Moines cheese, and pearl onions, or savor Langoustines served as a zesty ceviche with pomelo and verbena. The Veau Parthenaïs appears in two inspired variations: one paired with green asparagus, yogurt, and buckwheat, and another featuring an herb crust with coral lentil cream, coconut, and lemongrass. Beef lovers will appreciate the Boeuf Parthenaïs presented both as tender braised breast with squash gnocchi, hazelnut gremolata, and sage jus, and as a carpaccio adorned with pear, mustard, shimeji mushrooms, and hazelnuts.
Other standout dishes include the Poisson du Jour prepared two ways: with white asparagus and lemony brown butter, or with parsley root, rice vinegar, and horseradish. The Porc Duroc, styled tonkatsu with kimchi, black sesame, and teriyaki, delivers an Asian-inspired punch. Vegetarians will relish options like Navet ravioles with peas, fresh goat cheese, and mint, or the creamy Chou Fleur risotto with miso, hazelnut, and parsley coulis. The delicate Saint-Jacques dish combines scallops tartare with celery root, citrus, and aramé seaweed. For a twist, try Œuf 63° alongside shiitake mushrooms, chestnuts, and smoked bacon, or explore the Poireau served low-temperature with black garlic, peanuts, and caramelized shallots. Butternut squash tataki with fermented black beans, tamari, and kaffir lime finishes this intriguing lineup.
Desserts
Conclude your dining journey with Tero's elegant desserts, each crafted to balance indulgence and freshness. The rich Chocolate creation blends smooth chocolate with white sesame cream and crunchy cacao nibs. Alternatively, the Rhubarb tartlet combines tart rhubarb with thyme, pollen, and zesty lemon ganache for a refreshing finale.
Drinks and Specials
Complement your meal with Tero's selection of beverages, including carefully crafted cocktails, a fine assortment of wines, and refreshing beers. Whether you're sharing plates with friends or enjoying an intimate dinner, the drinks menu is designed to enhance the fresh flavors of each dish. Tero also offers takeout options for those who wish to enjoy their organic, seasonal specialties at home.
- Recommended dishes include the red squash tataki and the unique seasonal specials that showcase Tero's commitment to innovative, farm-fresh cuisine.
- Dining experience is enhanced by attentive, multilingual staff and a stylish ambiance perfect for groups or romantic evenings.
