The coronavirus crisis has boosted the imagination and even the entrepreneurial spirit of some restaurateurs. Matthia Collu, the boss of Matthias and Sea on the heights of Charleroi did not want to be defeated. On the contrary, he sought and found solutions. Like the clever layout of individual verandas that can accommodate 4 to 10 people. It was at the time of restrictions but, given the success, they have not been dismantled and constitute as many alcoves.
Established since 2013 (soon to be 10 years old…) on the road that leads straight to the Lacs de l’Eau d’Heure, this restaurant has forged a reputation far beyond the region. In addition to the warm personality of Matthia, who does not hesitate to cut a bib or recommend a wine (Italian of course!), he has succeeded in the challenge of offering very beautiful seafood products without increasing the bill. . During the confinements, he also took the opportunity to carry out a complete facelift of the decoration. Blue (reminiscent of the sea), black and touches of orange to immediately feel in a soothing environment. He also added a homarium whose tenants are just waiting for the customer and a ripening cabinet because he also offers beautiful quality cuts of meat.
After an aperitif, dilemmas and choices begin. For two fruit and seafood lovers, this is a toy store. Between the oysters and the scallop carpaccio, we ended up opting for the second option with perfect freshness. On the way to taste (and enjoy…) a house specialty: handmade truffle ravioli. Shut up and enjoy are the only two things to do.
First observation: the dishes are (very) generous. Like Matthia’s talkative personality. We would have loved the royal grilled fish and shellfish (for two covers) but fifteen kinds seemed too rich for our appetite.
We fall back on the cassolette (let’s say the casserole instead…) of lobster and langoustines from the pool with lobster sauce. Between 480 to 520 grams and add the pasta to it. Once once more to your applause. Dish at 52 euros but well worth it.
Will you still have room for dessert? Alright, let’s indulge in a lemon sorbet. Luckily, in his desire to continue promoting quality Italian products, he opened a Gelato Naturale ice cream parlor in an adjoining building. Everyone knows that the best ice cream in the world comes from La Botte. We have confirmation.
Last but not least. Matthia has arranged a spacious parking lot. So much the better because his restaurant is always full.
Matthias and Sea
Route de Philippeville, 34
5651 Rubbing
071/21.86.20
