Silo's

The Verdict

Silo's is the kind of brasserie that fills up; and for good reason. Set inside a converted malting house annex on the Leuvensesteenweg in Boortmeerbeek, this Michelin Plate-recognised restaurant is one of the more interesting dining propositions in the Flemish Brabant corridor. At the €€€ price tier, it sits below the region's constellation of €€€€ creative-Flemish destinations, which makes it a more accessible entry point for a genuinely good meal. If you want honest traditional cuisine in a room with character, book it. If you want a tasting-menu-led creative experience, look elsewhere.

The Room and the Setting

The visual case for Silo's starts before you sit down. The industrial bones of the old malting house; the kind of conversion that Brussels designers spend fortunes approximating, give the dining room a weight and authenticity that newer brasserie builds rarely achieve. Stone, exposed structure, the breadth of a working agricultural building create a room that reads as lively without being loud in the wrong way. This is a place where the architecture does real work, it rewards arriving with enough time to take it in rather than rushing straight to the table.

The team running the room matters here too. Chef Dieter Fleurinck leads the kitchen, sommelier Dimitri Cuypers handles the wine, Dries Van Dijck runs front-of-house, a three-way split of responsibility that tends to produce more coherent restaurants than single-operator setups. When the sommelier is a named partner rather than an afterthought, the wine list usually reflects it. That's a practical detail worth knowing if wine is part of your calculus for the evening.

What the Michelin Plate Tells You

Silo's has held a Michelin Plate in both 2024 and 2025. The Plate is not a star, it's Michelin's signal that a restaurant produces good food, consistently, without the ceremony or price pressure of starred dining. For most readers deciding whether to book, consecutive Plate recognition is a useful trust signal: the kitchen is performing at a reliable level across years, not just on a single inspected evening. At €€€ pricing, that consistency-to-cost ratio is the core of the value argument here.

For context, many of the €€€€ Belgian restaurants that lap Silo's in prestige, Boury in Roeselare, Zilte in Antwerp, Hof van Cleve in Kruishoutem, demand considerably more financial and logistical commitment. Silo's occupies a different tier, that tier has its own value proposition.

After Dinner Hours

One reason Silo's works as a late-evening destination is the brasserie format itself. Traditional brasserie service in Belgium tends to be more generous with time than restaurant-proper dining: tables are not turned aggressively, the rhythm of a brasserie evening allows for extended wine drinking after the main plates are cleared. If your group is the type to linger over a second bottle rather than take the check on cue, the format suits you. Compare this to a fixed-menu creative restaurant, where the end of the last course is also the end of the evening, Silo's gives you more latitude.

Boortmeerbeek is not a city with an extensive late-night restaurant scene, which makes Silo's position as the area's most-reviewed dining option all the more relevant. If you're coming from Brussels or Leuven for the evening, both are accessible by road, Silo's is the anchor around which to build the night. Check the Boortmeerbeek bars guide for what's nearby if you want to extend beyond dinner.

Who Should Book

Silo's works well for: a group of two to four who want a proper dinner with good wine in a room that feels earned rather than purpose-built; travellers passing through the Flemish Brabant region who want something better than a roadside brasserie without the commitment of a full tasting menu evening; and diners who value the brasserie social format, shared plates, a wine-forward table, no rush, over the theatre of fine dining.

For broader context on what else is available in the area, see our full Boortmeerbeek restaurants guide. If you're building a full trip around the region, the Boortmeerbeek hotels guide and experiences guide are worth a look. Other strong traditional-cuisine comparators at this price tier include Cave à Vin & à Manger in Narbonne and Auberge Grand'Maison in Mûr-de-Bretagne if you're calibrating expectations across the traditional-cuisine Michelin Plate category.

Know Before You Go

How It Compares

See the comparison section below for how Silo's sits against the region's €€€€ creative-Flemish restaurants, including Castor, Cuchara, and De Jonkman.

Further Afield in Belgium

If you're building a broader Belgian dining itinerary, the following restaurants give useful reference points for what's available at higher price tiers and different style registers: Bozar Restaurant in Brussels, Willem Hiele in Oudenburg, Bartholomeus in Heist, L'air du temps in Liernu, and d'Eugénie à Emilie in Baudour.