Barbacoa BXL

Barbacoa BXL Creating Unique Moments Through Culinary Excellence

Here’s a quick look at what’s waiting for you Friday. Last chance to grab your ticket : tomorrow noon.
27/05/2026

Here’s a quick look at what’s waiting for you Friday.
Last chance to grab your ticket : tomorrow noon.

26/05/2026

VENDREDI 29 MAI : BARBACOA × NECTAR

• Apéritif : huîtres fraîches et bulles
• Menu 5 services de sharing food par Barbacoa
• Sélection de vins par , accordée à chaque plat (vins et boissons inclus)
• Option végétarienne disponible, à préciser lors de l’achat du ticket
• À partir du dessert : DJ set par jusqu’en fin de soirée
• Set design par , design floral par .bxl

Rue Blaes 49-51, Bruxelles. 60 couverts. Tickets en prévente uniquement. Clôture des préventes ce jeudi 28 à midi.

FRIDAY MAY 29 — BARBACOA × NECTAR

• Aperitif: fresh oysters and bubbles
• 5-course sharing food menu by Barbacoa
• Wine selection by Titulus, paired with each dish (wines and drinks included)
• Vegetarian option available, mention it when purchasing your ticket
• From dessert onwards: DJ set by KONI until the end of the night
• Set design by Lauréline Delhove, floral design by Resyne

Rue Blaes 49-51, Brussels. 60 seats. Presale tickets only. Pre-sales close this Thursday, the 28th, at noon.

19/05/2026

On se voit le 29 ?

17/05/2026

Last night, the atelier went private.

This is where we’re having dinner on May 29th. To get your ticket, click the link in our bio 🔗
15/05/2026

This is where we’re having dinner on May 29th.

To get your ticket, click the link in our bio 🔗

BARBACOA X NECTAR Dining experience in Brussels most iconic thrift shop.
13/05/2026

BARBACOA X NECTAR

Dining experience in Brussels most iconic thrift shop.

You might not know it, but Barbacoa is more than Dinner Clubs and events. Barbacoa is also an atelier available for priv...
03/05/2026

You might not know it, but Barbacoa is more than Dinner Clubs and events. Barbacoa is also an atelier available for private hire. Same kitchen, same service, just for you.

To book the atelier, just send us a DM.

Our house red "No es Pituko" which roughly translates to “it ain’t fancy” is a natural Carignan from Chile, made with ze...
27/04/2026

Our house red "No es Pituko" which roughly translates to “it ain’t fancy” is a natural Carignan from Chile, made with zero additions and old vines planted in 1923. Dark fruit, a touch of spice, soft tannins.

You’ve seen the plates, the concepts, the collaborations. But there are two guys behind it all : Benjamin and Hadrien.Be...
24/04/2026

You’ve seen the plates, the concepts, the collaborations. But there are two guys behind it all : Benjamin and Hadrien.

Benjamin found his calling in Brazil. A stint in a gastronomic restaurant lit something in him that never went out, a hunger for bold cooking and something worth building.

Hadrien, for his part, always knew. At 10 years old, he was already dreaming of becoming a chef. Life took him through law, naturopathy, two trips to South America that taught him everything about what food can feel like. He just kept coming back to the same thing.

In 2022, after years of each carving their own path, they joined forces and launched Barbacoa.

17/04/2026

The crackling of embers, the sun that never seems to set, the smell of good meat on the fire.
Barbecue season reopens soon. You know who to call for your private events.

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Brussels

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+32488577876

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