A barrel of beer as a gift
It's our birthday, and we're making presents for you! Brasserie Lambic is celebrating 8 years, and to celebrate we're having a cool raffle
To participate:⠀
1. Sign up for the account.
2. Like this post and the 5 posts you like on your profile⠀⠀
3. leave a comment tagging 2 friends (the more comments, the better your chances of winning!)⠀⠀
4. The 10 winners will be announced on Sunday, June 30 (randomly chosen)⠀
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PRIZE to each - GRIMBERGEN BLONDE or GRIMBERGEN BRUNE, a choice of 30 LITERS
AGE LIMITATION Participation in the contest is open to persons 18 years of age or older.
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Big menu update!
Meet a large-scale menu update in Brasserie Lambic! Our brand-chef Alexey Yashayev has prepared more than 20 new dishes, which will be a perfect companion to drinks from Lambic beer atlas! We start tasting the novelties with tuna tartare, smorrebrod with sprat and tacos with torn pork. In salads we meet our guests’ favorite hits, but with updated recipe and new bright presentation — nicoise with tuna and salad with smoked duck breast. Record number of novelties in the «meat, poultry and fish» section: stuffed peppers, fried cod, baked cod, pasta ptitim with chicken and many others. We recommend to try updated salmon and tuna steaks in the «grill» section. And for dessert, try the Portuguese pastry pâtel de nata with three different flavors. We hope that the new dishes will be a great reason to meet friends and family at Brasserie Lambic!
22 October 2024
Oktoberfest at Lambic!
We celebrate Oktoberfest every year and invite you to join the largest beer festival in the world! We start with crispy brezel with torn pork in demiglace sauce and cheese sauce, which we prepare on the basis of cheddar and gorgonzola. For hot, we take a potato waffle with Munich sausage and half a chicken in crispy breading with mustard aioli and pickled cabbage. Pair it all with German brews from Beer Atlas! The star of the menu is traditionally pork knuckle, which the guests and the whole Lambic team have been waiting for so much! This year we serve it in ginger glaze, with mustard, mini potatoes and braised red cabbage.
25 September 2024