Héliport restaurant

At the water’s edge, it is another star in the sky of Liege. Frédéric Salpetier is one of the kings of Walloon gastronomy. After having manned the stoves at restaurants such as Yves Mattagne’s Sea Grill, Michel Beyls’s Orangeraie, Denis Martin’s Roseraie, Roger Souvereyns’s Scholteshof or De Barrier in Houthalen, you will have no difficulty in understanding that our friend knows just what good cuisine is. And like a flavour you just cannot wait to taste, Héliport has hit the gastronomic heights of the Liege region, or even the whole country, at supersonic speed. The décor is more than unique. It is almost like floating along the Meuse River, whether installed on the terrace or gazing through the large bay windows which look onto an original nautical décor made up of nobly crafted wood, large port-holes and metals which ripple between the blue and green of the sea. The menu exudes brilliance, confidence and skill. The finest ingredients are used and command respect. Visiting Héliport is like an oceanic feast, a breath of sea air, but without the sea-sickness.