MYSACuisine of emotions
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Convivial gastronomy · Battice, Pays de Herve, Belgium

MYSACuisine of emotions

A single table of twelve guests and a six-course menu presented by the chef herself. Friday and Saturday evenings.

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Three letters, one promise

Mysa

For the cocooning feel of the place: simple, welcoming, somewhere you feel good. Careful acoustics, natural materials, a peaceful atmosphere made for relaxing and sharing. Mysa is a Swedish word with no direct translation: it speaks of comfort, serenity and enjoying the moment.

Gastronomy

Because the goal, above all, is to delight the palate. A flavourful, creative cuisine in constant evolution, inspired by my Brazilian roots, my travels, my life and the nature around us. It rests on the refinement of French gastronomy, enriched with my inspirations and emotions.

Convivial

This is my vision of gastronomy. A good meal is meant to be shared: we talk about it, compare impressions, and feed on the conversation with others. You will sit at one large table of twelve and spend the evening in the company of your fellow guests.

Cooking reconnects me with my roots, and with my mother above all. Emotions matter enormously in my cuisine.Lali Wanderley
The large suar-wood table set with glasses and dried flowers
Pouring bubbles at aperitif time, the large table in the background

The concept

One table, twelve guests, an evening out of the ordinary

Around a large suar-wood table, you discover a modern, inventive gastronomic cuisine in a warm and relaxed atmosphere. Guests arrive from 7:30 pm for the aperitif. At 8:00 pm the magic begins: the courses follow one another, with their pairings, with or without alcohol.

Beyond a creative cuisine cooked with passion, I offer a moment of sharing: I present each dish personally, its story, the inspiration behind each ingredient and the emotions attached to it.

1
One large suar-wood table
12
seats per evening
6
tasting courses
19h30
Aperitif at 7:30 pm, dinner at 8:00 pm

Discover

This season’s menu

Experience Menu

A single six-course menu, renewed with the seasons roughly every six weeks.

Spring 2026

Explosion Végétale

Spring arrives with our market gardener’s vegetables, asparagus and the first wild herbs, with a nod to Brazil from the first course to the last.

  1. Brasilidades

    Welcome bites with Brazilian accents

  2. Spring vegetables from our market gardener

    Roasted, raw, fermented or pickled, vegetable “soil”, wild herbs

  3. Commanderie 7 trout

    Gravlax, beetroot, green leche de tigre

  4. Seared white asparagus

    Gremolata, pancetta emulsion

  5. Ember-roasted leek

    Sake beurre blanc, melon and fresh herbs

  6. Pork belly “à pururuca”

    Guava jus, gently smoked potatoes

  7. Queijadinha

    Coconut biscuit, light white chocolate and yoghurt ganache, milk crumble, Brazil nut and spice ice cream

€85per person

Experience Menu · 6 courses

  • Wine pairing€40
  • Alcohol-free pairing€30

Both pairings can be combined throughout the meal.

A vegetarian version of the menu is available on request. Please let us know about allergies or intolerances when booking.

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Browse previous menus

Lali Wanderley picking a tomato in the greenhouse

The chef

Lali Wanderley

Chef and founder

Born in Brazil, Lali Wanderley learned her craft in Italy, above all in Tuscany, then in Belgium, where she worked in the kitchens of La Croustade and Lafarque before setting up as a private chef.

In December 2023 she opened Mysa in a former apartment in Battice: one table, twelve seats, and herself alone in the kitchen and the dining room. Bread, alcohol-free drinks, ferments: everything is homemade. Some of the vegetables and herbs come from her own garden in Cornesse, the rest from Pays de Herve producers she knows by their first names.

A free cuisine that mixes styles without setting itself limits.

Our producers

The taste of here, grown by passionate people

Commanderie 7 trout farm in Fouron-Saint-Pierre

Commanderie 7

Trout · Fouron-Saint-Pierre

Belgium’s oldest trout farm, founded in 1633 at the foot of a 17th-century castle. The trout grow in the spring water of the Voer and are smoked and prepared on site by the Baltus family.

Potager de Saint-Germain in Soiron

Le Potager de Saint-Germain

Organic vegetables · Soiron

Eight thousand square metres of organic vegetable garden in the Pays de Herve countryside, some fifty vegetables through the seasons, grown by a social-integration team.

Histoire d’un grain flour

Histoire d’un grain

Flours · Thimister-Clermont

A cooperative on the Herve plateau that buys grain from neighbouring farms and mills it on stone. Mysa’s bread starts here.

The counter of Ferme des Grandes Fagnes

Ferme des Grandes Fagnes

Cheese and butter · Stavelot

An organic family farm on the Fagne between Stavelot and Francorchamps: raw-milk cheeses, butter and cream from a herd of Belgian Blue mixed cattle, a breed they help preserve.

In the press

What our guests say

4.9
Google · 67 reviews
5.0
Tripadvisor · 9 reviews

La DH

« Controlled flavours, successful combinations, a free cuisine that mixes styles. »

On a testé le resto Mysa, à Herve : cuisine gastronomique… et de partage

Read the article

La Libre

« A high-level gastronomic experience… Delicious! »

On a testé le resto Mysa, à Herve : cuisine gastronomique… et de partage

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L’Avenir

« A single table, a chef who tells her inspirations and emotions: the Pays de Herve’s new shared gastronomic experience. »

Mysa, la nouvelle expérience gastronomique partagée d’une cheffe pepine du côté de Herve

Read the article

What a revelation! Exceptional talent, the ultimate experience.

Alexandre · Tripadvisor

A menu prepared with love and know-how, with local, seasonal produce.

Sarah · Tripadvisor

Refined, authentic cooking. Quality and seasonal produce.

Melvin · Tripadvisor

See all

In pictures

The Mysa dining room: shared table, terracotta chairs and light wood
Poultry and seasonal vegetables, refined plating
Picking blackberries in the countryside
Trompe-l’œil dessert: carrot, chocolate soil and ice cream
Lali presenting a bottle of bubbles to two guests around the table

Private dining

The Mysa atmosphere, just for you

Birthdays, family dinners, team gatherings or business dinners: the shared table becomes yours, for lunch or dinner, Sunday to Thursday, from 8 guests. The Experience Menu stays at the same price, €85 per person.

Private dining

Pouring bubbles at aperitif time, the large table in the background

Practical info

Finding Mysa

Opening hours

  • Friday19:30 – 23:00
  • Saturday19:30 – 23:00

Aperitif from 7:30 pm, dinner at 8:00 pm.

Address

Rue de Herve 133C
4651 Battice
Pays de Herve · Belgium

Free parking behind the building.

Directions

Contact

+32 465 81 21 94
contact@mysa-gastronomie.be

Practical info

A seat is waiting for you at the table.

Online booking confirmed immediately. Limited to 12 guests per evening.

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