Chef’s special: Sauteed scampi with red curry, coco milk, Chinese vegetables and coriander. Because it’s december there is a lot of game, like wild boar, deer and hare, on the menu in almost all of the restaurants we visit in the Belgian Ardennes. The same goes for the Radisson Blu Palace Hotel, but in Brasserie Les Saisons de Spa they have marked the vegetarian dishes, healthy choices and the regional products on the menu. We think that is a good sign.
Oven stewed pear in wine served with vanilla ice cream.
Thermes de Spa - Pure Food & Travel
[…] ride and a short walk brings you to the entrance of the Thermes de Spa. If you are a guest of the Radisson Blu Palace Hotel you have acces to the cable cart from the first floor. You can leave your room in your bathrobe! […]