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Entre Sel et Terre

Discretely located in the first third of the Crapaurue, "Entre Sel et Terre" offers quality cuisine, greatly influenced by the flavours of the South!  

Entre Sel et Terre

Gourmets and trenchermen, lick your lips!

The food is good at Entre Sel et Terre. The cuisine is midway between Sicily and Belgium, full of flavours and aromas… Mmmh! Want a taster? Here are the favourites picked by the chef, Mr Licata.

Among the starters, Duo of parmesan and cordon bleu aubergines, devilish flambéed scampi. Pasta: tagliatelle with grilled salmon and basil cream. Main courses: Lombardy escalope (ham, cheese, tomato white wine sauce), Escalope à la Parmigiana (stuffed with Parma ham, aubergine, cheese and tomato coulis), Roulade of pasta and aubergines, etc. Fish: Cassolette of fish and shellfish, crudités. Salads: Italian salad, crazy salad with scampi and so on. Not to mention the desserts!

Then there’s the cosy setting. Totally renovated, a few gems came to light during the refurbishment works, including a stone fireplace with cast iron coat of arms, arches and panelling on the ceiling, fine timber spiral staircase. Ideal for a meal with friends, with the family or à deux.

To all that add modest prices and you have excellent value for money and a couple genuinely excited by their new business (Entre Terre et Sel opened in October 2004): so you know exactly where to go for a meal when you’re in Verviers!

Just between you and me – because we love telling stories:

This is Mr Licata’s first business. He was an electrician who worked at Vileda for 5 years. He then went on a catering evening course and continued working from 6 in the morning to 2 in the afternoon for 4 years. At the weekend, to gain experience, he worked at the Golden Horse, a well-known restaurant in Fourons Saint-Martin. In the final year of his studies, he stopped working at the factory and joined the team in the kitchen of a restaurant on the Place du Martyr in Verviers. After working for nine months, Mr Licata and his wife opened Entre Terre et Sel.
He deserves to succeed, our chef, doesn’t he?

Practical information:

The restaurant seats 18 and is non-smoking. All dishes are also available as takeaway (15% discount off the menu prices).


Copyright pictures: Entre Sel et Terre