A Tram That Doubles as a Dining Room
Brussels has turned public transit into a dinner venue. The Tram Experience, a converted STIB-MIVB tram car, rolls through the city's southern and eastern neighborhoods while serving multi-course meals designed by some of Belgium's most respected chefs. Diners pass through areas like Louise, Merode, and the Tram Museum while courses arrive at their tables.
The concept has been running for over a decade, serving roughly 8,500 guests each year. Now it's starting a new season with a lineup that includes two Michelin-starred chefs and a young Brussels talent who recently picked up a major award.
This Season's Kitchen Rotation
David-Alexandre Bruno opens the season on 28 August. The chef behind Quartz in Ixelles was named Young Chef of the Year 2026 for Brussels by Gault & Millau, recognized for what the guide called technical precision paired with elegance. His menu runs through 11 October.
From 2 February to 21 March, Olly Ceulenaere takes over. Ceulenaere heads Publiek, a Michelin-starred restaurant in Ghent known for creative cooking that avoids fussiness. After him comes Ricarda Grommes, chef at Quadras in Saint-Vith, another Michelin-starred kitchen. Her menu, drawing on diverse culinary traditions, runs from 23 March to 9 May.
December and January are reserved for something different: a centenary celebration for Comme Chez Soi. The Brussels institution on Place Rouppe has held Michelin stars for more than 70 years. To mark 100 years in business, three generations of chefs linked to the restaurant will collaborate on a special menu. Pierre Wynants, often called the godfather of Belgian gastronomy, will work alongside his son-in-law Lionel Rigolet, the current head chef, and his grandson Loïc Rigolet, who will eventually take over the kitchen.
Adding Lunch to the Route
The tram typically runs dinner service six days a week at 8 p.m., though Sunday timing shifts depending on the season. This year introduces a lunch option, though it comes with limits. The four-course midday menu is available only on weekdays and only to groups booking the entire tram for private use.
That's a notable expansion for a concept that's been dinner-focused since it started. The lunch service targets corporate bookings and private events, adding flexibility for groups that want the experience outside evening hours.
Menus, whether lunch or dinner, are prepared on board by Thibault Granville and his team from Taste Great. The kitchen operates inside the moving tram, which presents its own logistical challenges. Cooking and plating while navigating turns and stops requires coordination that most restaurant kitchens don't face.
Who Books a Tram
Individual reservations are available for tables of two or four. Larger groups can reserve the full tram, which seats 36, or a single carriage that holds either 16 or 20 people. The private bookings appeal to companies looking for team-building venues and groups celebrating occasions that call for something beyond a standard restaurant.
The tram routes through Brussels neighborhoods that mix residential streets with landmark areas, offering views that change course by course. It's a format that works for visitors wanting to see the city and locals looking for a different angle on familiar streets.
The Appeal of Moving Dining
Mobile dining isn't new, but concepts that combine it with high-end cooking remain relatively rare. The Tram Experience fits into a category that includes train journeys with onboard chefs and bus tours with meal service, though the urban tram format keeps the focus tighter. The route stays within Brussels, and the meal is the center of the experience rather than a long-distance journey.
The rotating chef model keeps the menu fresh for repeat visitors and gives diners a reason to book multiple times in a season. It also lets chefs experiment with a format that's different from their own restaurants, working within the constraints of a mobile kitchen and a set route that dictates timing.
Belgium's dining scene has depth beyond Brussels, but the capital remains the anchor for high-profile restaurants and chef talent. The Tram Experience taps into that concentration, bringing names from Ghent and Saint-Vith into a Brussels-based concept that reaches both residents and travelers.
What It Signals
The addition of lunch service and the continued involvement of Michelin-starred chefs suggest the concept has staying power. After more than a decade, the tram isn't coasting on novelty. It's adjusting to demand, adding private daytime options while maintaining the evening format that built its reputation.
For visitors, it's a way to cover ground and eat well in one booking. For locals, it's a format that reframes familiar streets and turns transit infrastructure into an event. Whether that's worth the price depends on how much value you place on the setting versus the food, but the tram keeps filling seats.
