Three reasons to pull up a chair
Belgian mussels
Steamed in their black pot, with a cone of crisp double-fried chips. The recipe we brought over from Belgium.
Abbey beers
From a wheat blonde to a dark Trappist. A list to taste your way through Belgium.
On the marina
A terrace over the Puerto Deportivo de Sotogrande, the Mediterranean right beside you.
Moules-frites, the way Brussels does it
Our everyday classic: steamed mussels and a cone of double-fried chips. Simple, generous, Belgian.
See the menuYves's story
Behind Mytilus is Yves, who swapped the North Sea for the Mediterranean without giving up his mussels. He'd rather tell you over a table.
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