BELGIUM - Europe by Eurail 2015: Touring Europe by Train - page 69

05 50] in Bruparck (metro stop: Heysel). You'll see Europe in miniature—more than
300 models of famous buildings and monuments of the European members con-
structed on a scale of 1:25, complete with animation and sound effects. Watch
a TGV glide by, an Airbus take off, or Mt. Vesuvius erupt simply by pushing a
button. Hours: March 15-June 30, 0930-1800; July 1-August 31, 0930-2000;
September 1-30, 0930-1800; October 1-January 4, 1000-1800; Closed January
5-March 14. Admission €14.30 (children younger than age 12, €10.70). Visit
www.minieurope.com .
Bits and Bites of Brussels
Brussels's cosmopolitan population knows how to enjoy itself. Eating and drinking
well in Brussels is not a problem. Succumbing too easily to gastronomic temptation
is the real difficulty. Bruxellois, it is said, is like French cuisine served in German
portions—although some lighter touches of the nouvelle cuisine have inched their
way into Brussels's menus.
For the finest gourmet dining, experience the city's most famous culinary es-
tablishment, Comme Chez Soi at 23 Place Rouppe. For reservations call (0) 2
512 29 21 (closed Sunday and Monday). Visit www.commechezsoi.be ; E-mail:
[e-mail]. It's only a 15-minute walk from the Grand'Place, at the
end of Rue du Midi.
In Belgium beer is not just beer; it's an art form, and the local cafes and bistros
are as much an attraction as are the brews they dispense. In Brussels some offer
more than 100 different labels of Belgian beer alone. Curious? Order a “gueuze,”
“lambic,” or a “krik” (cherry beer).
For bistro-type dining with a modest price tag, we suggest that you head for the
pedestrian-only Rue des Bouchers (Street of the Butchers), a stone's throw from
the Grand'Place. For lobster with morels or shrimp served in an Art-Deco atmo-
sphere, try Aux Armes de Bruxelles at No.13. Tel: [phone]; Fax: (0) 2 501
0185; www.armebrux.be ; E-mail: [e-mail]. Or, if you prefer quaint, rustic
decor, try Le Marmiton. Tel: [phone]. Along with the gastronomy, in the
evening the area presents numerous sidewalk displays by local artisans.
If you've never eaten a Brussels waffle, you haven't lived a full and rewarding
life. We are not referring to the “Belgian waffle” that you'll find at concession stands
at every state fair, nor do we refer to the highly touted desserts served by fancy
restaurants using a waffle as a base piled high with candied fruits and buried in
whipped cream. These confections are good, mind you, but nothing in the world