The renowned Monk café has reopened as ‘Billie’ after undergoing a renovation process.
Established in the capital, the café will retain the traditions that created its renown, especially the famous pastas it offers.
Monk café shut its doors last year due to a disagreement with the property owner, independent alcoholic beverage distributor Horeca Logistic Services (HLS).
Steven De Visscher, Leentje Bruyninckx, and Dries Heyman, the new managers, have symbolically closed the Monk chapter to launch as Billie. They are keen to continue the DNA behind the café’s fame.
Despite the name change, the intention is to preserve the "Monk spirit" beloved by customers, as emphasised by Heyman. The same friendly concept will continue: the menu will focus on the renowned homemade pastas, and the local ties that were distinctive to the place before its forced closure last year
Major refurbishments have been carried out to restore the place’s prestige both in terms of decoration and infrastructure. As for beverages, special attention has been given to beer, including the creation of a Brussels IPA brewed specifically for the occasion with local micro-brewery Belgoo.
Visitors will also have a chance to explore a part of the old fortifications of the city of Brussels, dating back to the 13th century, in the restrooms at Billie.
For Dries Heyman, initiating this new chapter was the "best experience" he had in recent months. A bonded team will make the story even better than it currently is, he added.
Thanks to her experience in running Brussels’ cafés, Leentje Bruyninckx will too contribute to the project. As owner of Roskam, another café situated nearby, Bruyninckx will nurture the new team "like a mother hen", she explains. She has a passion for preserving the authentic character of Brussels, expressing regret at the spread of chains in recent years.
Steven De Visscher, the third partner and former manager of Monk café, brings in substantial experience. "As a son of hoteliers and former Monk manager, I’m reconnecting with my roots and aware of the areas to improve, be it behind the scenes or at the bar. For instance, all refrigeration, distribution, preparation equipment in the basements, and the cafe and kitchen will be entirely modernised," he detailed.
