The meat
Quality you can taste
At Bovis, a meat restaurant in the heart of Zaventem, everything revolves around exceptional meat. From the choice of breed to in-house ageing and the cut on your plate — every step is considered. That is why Bovis has for years been a trusted address for anyone in Zaventem and the wider Brussels outskirts who loves an honest, hearty steak.
The basics
Beef from female cattle up to four years old
We deliberately work with beef from female cattle up to four years old. This meat is finer in texture, fuller in flavour and juicier than the firm meat of bulls — a difference you taste at once in an entrecôte, a steak or our renowned côte à l'os.
Everything reaches the plate with house-made, hand-cut chips fried in beef tallow, exactly as it should be in a classic Belgian meat restaurant. Simplicity of the finest kind, with respect for the ingredient.
Everything reaches the plate with house-made, hand-cut chips fried in beef tallow, exactly as it should be in a classic Belgian meat restaurant. Simplicity of the finest kind, with respect for the ingredient.
The breeds
Belgian Blue and top foreign breeds
Good taste begins with good origin. That is why we choose top breeds at home and abroad: the Belgian Blue, the Scottish Black Aberdeen Angus, the Simmental and the Spanish Rubia Gallega. Each breed brings its own character — from tender and fine to deep, marbled and full.
For those who fancy something different, we also serve Canadian horse meat, Belgian veal and Duroc d'Olive pork. Always with an honest story behind the product.
For those who fancy something different, we also serve Canadian horse meat, Belgian veal and Duroc d'Olive pork. Always with an honest story behind the product.
The ageing
Aged at least three weeks in Zaventem
Good meat needs time. In our own cold rooms we dry-age it for at least three weeks, with constantly monitored temperature and humidity. That rest makes the meat butter-tender and gives it the full, nutty flavour that enthusiasts come back for.
The result is on your plate: dry-aged steak, entrecôte, chateaubriand and of course the côte à l'os to share. Meat with depth and character — as a true steakhouse should serve it.
View the menuThe result is on your plate: dry-aged steak, entrecôte, chateaubriand and of course the côte à l'os to share. Meat with depth and character — as a true steakhouse should serve it.
The cuts
From côte à l'os to chateaubriand
Our speciality is the côte à l'os: a generous bone-in rib, cooked to your liking and made to share. But the chateaubriand, the entrecôte, the fillet and the tournedos also receive the attention they deserve at Bovis — always cooked to the right degree, from blue to medium.
Unsure about the cut or the cooking? Our team will gladly advise you, so you get exactly the piece of meat that suits you. That way, every visit to our steakhouse in Zaventem becomes a small celebration.
Unsure about the cut or the cooking? Our team will gladly advise you, so you get exactly the piece of meat that suits you. That way, every visit to our steakhouse in Zaventem becomes a small celebration.
Reservations
A table at Bovis
Mon–Fri 12–3pm & 6–10pm · weekend closed · +32 2 449 89 93