One of the Belgian capital’s most cherished dining institutions has been granted a new lease on life after narrowly escaping closure, following a court-approved takeover that promises to protect jobs and preserve culinary tradition.
Aux Armes de Bruxelles, a long-standing fixture of the city’s food scene, will continue operating after a rescue bid led by its head chef won the backing of the commercial court this week.
The restaurant, located on Rue des Bouchers in the heart of the picturesque Îlot Sacré, has for decades drawn both tourists and residents seeking classic Belgian cuisine served with old-world charm.
Known for its period-costumed waiters, polished silverware and traditional décor, the establishment has become synonymous with Brussels’ culinary heritage. Many families consider it a rite of passage for visiting relatives or special celebrations.
Signature dishes such as slow-cooked carbonnade flamande, creamy vol-au-vent and tender magret de canard have changed little over the years, reinforcing the restaurant’s reputation as a guardian of time-tested recipes.
Yet behind the scenes, the business has struggled. Like many hospitality venues, it faced mounting costs, falling revenues and lingering financial pressures following years of economic uncertainty and changing consumer habits.
By October, concerns were growing that the restaurant could shut its doors permanently as debts piled up. Regular customers feared the disappearance of a landmark that had defined the neighbourhood for generations.
The turning point came when Cédric Callenaere, the current head chef, stepped forward with a plan to buy and relaunch the restaurant rather than see it vanish.
Partnering with Horeca Logistic Services, he submitted a takeover bid aimed at stabilising operations while maintaining the restaurant’s character and staff.
On Wednesday, Brussels commercial court approved the proposal, clearing the way for the new ownership structure to move ahead. The decision ensures that 29 jobs will be preserved.
Employees will retain their current salaries and seniority, a critical factor for long-serving staff who have helped build the restaurant’s reputation over decades.
For Callenaere, the ruling was both professional and personal. Having spent several years working in the kitchen, he says the restaurant feels like home.
Speaking to Belga News Agency, he expressed relief that the project was validated and that the team could remain intact. He described the staff as central to the identity of the establishment.
“I am pleased that my project was approved by the court,” he said, noting that many employees would continue to play an active role in shaping the restaurant’s future.
Callenaere’s strategy is not one of reinvention but preservation. Rather than modernising the concept or altering the menu dramatically, he intends to keep the spirit of the place unchanged.
“This restaurant is part of the capital’s culinary heritage,” he explained. “As a Brussels native, my aim is to protect this authentic space where families gather in a warm, friendly atmosphere.”
Industry observers say that approach could prove crucial. In a district increasingly dominated by fast-food outlets and tourist traps, traditional brasseries have struggled to compete on price while maintaining quality.
Keeping loyal local customers will therefore be essential. Callenaere hopes residents will continue to choose the restaurant as their trusted neighbourhood dining room.
Hospitality experts note that chef-led takeovers are becoming more common across Europe, with insiders often better positioned to preserve culture and operations than outside investors focused solely on profits.
The rescue of Aux Armes de Bruxelles also reflects broader efforts in Brussels to safeguard historic businesses that contribute to the city’s identity and tourism appeal.
For regular patrons, the news brings reassurance that a beloved meeting place will not disappear from the cobbled streets of Îlot Sacré. Reservations have already begun picking up, according to staff.
As evening falls and diners once again fill the dining room, the clatter of plates and the aroma of stews signal more than just another service. They mark the survival of a culinary landmark.
After months of uncertainty, the restaurant’s story has shifted from possible farewell to hopeful revival — proof that tradition, when supported by community and commitment, can still endure.
