Restaurant review: To Meli Delicatessen

9 months ago 6
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Sq. Frère-Orban 9, 1040 Bruxelles

What’s good? To Meli’s forte is its traditional Greek pies, which combine crispy, flaky pastry with savory fillings like cheese, spinach or chicken. They also offer sandwiches and salads, but we recommend indulging in some of the Greek specials, as they are much more impressive.

If you’re not looking for lunch, be sure to check out the coffee list — we loved their lattes — and their desserts, which include Greek staples such as baklavas, kourabiedes and roxaki.

What’s not? The Mediterranean salad was good enough, but definitely not the most interesting item on the menu.

Vibe: It’s like stepping into a sunny Mediterranean café, which might just be what we all need to escape Brussels’ rainy days. The bright white and tan décor, paired with plenty of plants — from the vines crawling over walls to the olive trees nestling between tables — really sell the homey, warm vibes you’d expect from a Greek beachside café.

Who’s picking up the check? Most lunch items won’t cost you more than €6, with salads around €7 to €8. Similarly, you can count on To Meli for a tasty breakfast that won’t break the bank: An espresso costs €2.40 and pastries range from €0.50 to €5.

Spotted: Since it opened, POLITICO staffers and DG Connect employees have fought for prized seats at the limited tables.

Insider tip: To Meli does it all: It’s a cozy lunch spot, a trendy coffee shop and a stop for a healthy grab n’ go smoothie. But I’d refrain from picking it as the setting for your WFH day, as it’s way too bustling to allow you to work on anything but your lunch.

Fun fact: If you think the name To Meli sounds familiar, that’s because it is. This is the shop’s second location, after the original spot near Schuman.

How to get there: To Meli is located on the corner of the DG INTPA building, across the street from the park at Square Frère-Orban. Easily accessible from anywhere in the European quarter.

— Review published on February 1, 2024. Illustration by Dato Paruvala for POLITICO.

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