Kline

and two consecutive Michelin Bib Gourmands; at €€ pricing, Kline is one of Brussels' strongest arguments for plant-forward dining without the fine-dining price tag.

If you are looking for a restaurant in Brussels that takes a clear position and executes on it consistently, Kline is worth your attention. Chef Matt Kern runs a kitchen built on a single, non-negotiable premise: everything comes from the Brussels region, food waste is treated as a failure, plants are the main event; not a concession to dietary preference.

Kline sits on Vlaamsesteenweg 162 in Brussels, the €€ price range puts it in a different category from the city's more formal dining rooms. This is not a place to spend €200 per head. It is a place to eat thoughtful, regionally grounded food without the ceremony that comes with that spend. The We're Smart recognition, which specifically praises the restaurant's plant-forward vision and its commitment to zero food waste, adds a layer of credibility that goes beyond the Michelin nod. We're Smart evaluates restaurants on their approach to vegetables and sustainability; being named by both bodies in the same period is a meaningful signal for a venue at this price level.

What the experience is built around

The kitchen's discipline is the defining feature here. The Brussels-region sourcing constraint means the menu changes with what is available locally, which makes Kline a different proposition depending on when you visit. For the explorer-type diner who wants to understand what Belgian produce actually tastes like across the seasons, that is genuinely interesting. The spring and early summer months tend to be the most rewarding period for plant-based menus anywhere in northern Europe, asparagus, peas, broad beans, early brassicas give chefs the most to work. Autumn brings root vegetables, mushrooms, squash into the picture. If you have flexibility on timing, either of those windows will give you a menu with more range than a midwinter visit.

The 100% plant-based focus is not incidental to Kline's identity, it is the whole point. This is not a restaurant that happens to have good vegetable sides. The kitchen is structured around making plants the main argument, which means the cooking has to justify itself on flavour and technique rather than falling back on protein as a safety net. The Bib Gourmand, which rewards good cooking at moderate prices rather than ambition for its own sake, is the right award for what Kline is doing. It does not belong in the same conversation as Comme chez Soi or La Villa Lorraine by Yves Mattagne, and it is not trying to be.

Private dining and groups

No private dining room data is confirmed in our records for Kline. Given the €€ positioning and the neighbourhood address on Vlaamsesteenweg, this is most likely a compact room rather than a venue with dedicated event infrastructure. If a private or semi-private arrangement matters to your booking, contact the restaurant directly to clarify capacity before committing. Groups of four to six should be fine for a standard reservation; larger parties planning a structured event would need to confirm availability in advance. For Brussels group dining with confirmed private room options, Bozar Restaurant is a better-documented choice at a higher price point.

How to book and when to go

Booking at Kline is rated easy, this is not a venue where you need to plan weeks ahead the way you would for a starred room. That said, a Bib Gourmand listing in 2025 will bring increased traffic, weekend evenings will fill faster than weekday slots. If you want a comfortable first visit, a Thursday or Friday evening gives you the full experience without the Saturday rush. Midweek lunch, if the kitchen serves it, is likely the most relaxed entry point. Booking method is not confirmed in our data, so check directly via the restaurant's current contact details. The address is Vlaamsesteenweg 162, 1000 Brussels.

For context on the broader Belgian dining scene, the country produces some of Europe's most interesting mid-market cooking, Vrijmoed in Gent and Boury in Roeselare are both worth knowing if you are travelling beyond Brussels. Within the city, Barge and Eliane occupy adjacent territory for diners drawn to produce-led, lower-intervention cooking. If you are building a longer Belgian itinerary, Hof van Cleve - Floris Van Der Veken and Willem Hiele represent the country's more ambitious end. For European comparisons in the modern plant-forward space, Frantzén in Stockholm and Maison Lameloise in Chagny show what the format looks like at higher price tiers.

Our full Brussels restaurants guide covers the wider city picture. You can also browse Brussels hotels, Brussels bars, Brussels wineries, and Brussels experiences if you are planning a full trip.

The bottom line

Kline is a well-priced, principled restaurant doing something specific and doing it well enough to earn back-to-back Michelin recognition. If plant-forward cooking and regional sourcing match what you are looking for, it is a direct yes at this price. If you need flexibility on protein or want a more conventional menu, it is not the right room. Book it for a seasonal weekday dinner and treat the constraints as the feature they are, not a limitation.