Cantina Valentina

What was the best part about my stay at The Hoxton, Brussels? Enjoying my various meals at Cantina Valentina.

At first glance, the menu at Cantina Valentina at The Hoxton in Brussels looks unassuming. It’s deliciously decorated, for sure. But, it’s also a bustling in a distinct European hotel vibrancy.


Breakfast at Cantina Valentina was refreshing and light. I loved what I ordered the first morning – that I ordered it again the second morning. The FRESH FRUIT SALAD (camu tigers milk) with the SACRED VALLEY GRAIN BOWL (quinoa, avocado, pickles, toasted nuts) gave me enough energy to get through my day. The MACCHIATO  was prime European deliciousness.


The star of the show is dinner. After an extremely long day of walking 5 miles during the Bruges and Ghent – Belgium’s Fairytale Cities by Brussels City Tours, all I wanted to do was relax and enjoy a great dinner for my last night in Brussels.

To start, I ordered the THIS IS THE WAY (Olmeca Altos Plata tequila, mezcal, maracuyá, lime, almond, aiji Amarillo, mint) with the LIMA CEVICHE (seabass, sweet potato, cancha, tiger’s milk). The tequila and mezcal of the cocktail hit just right. Alongside the creamy yet citrus forward nature of the sea bass ceviche and I was in food heaven. What Tipa lacked during the previous night’s dinner, Cantina Valentina delivered – in hearts.

For my main, I ordered the I ordered the STEAK SALTADO (lomo saltado sauce, dried tomatoes) and the AJI SALTED FRIES. To compliment,  I ordered a glass of the  2022 Du Beur dans les Pinards by Karim Vionnet – a Gamay from the signature red varietal of Beaujolais from Burgundy, France.

When my steak arrived, I experienced an oral revelation I hadn’t had in a week. It was hands down, one of the most delicious meals of the trip. I don’t know if it was due to the exceptionally rich and decadent Peruvian lomo saltado sauce – But, sitting at the table, drinking a delicious glass of red and savoring the moment with a perfectly prepared cut of steak was the perfect goodbye to Brussels.

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