Martin’s Grand Hotel

Waterloo was long regarded as a small residential city. It has since become a popular travel destination, where it is very pleasant to shop, but where you can also find what you are looking for in the way of sports, culture and gastronomy.

The Waterloo battlefield, the businesses in the city centre, and various leisure possibilities are just a few minutes by car from the hotel. Martin’s Grand Hotel is ideally located in the heart of Walloon-Brabant. Take a breath of fresh air in Solvay Park, the Sonian Forest (or Forêt de Soignes) – Brussels’ green lung – or the Bois des Rêves domain. The hilly landscape is a magnificent string of woods and valleys, picturesque villages and beautiful panoramas – a stunning piece of paradise, where time has stood still. The environment is dotted with interesting sights, witness to a rich history and culture: the Folon Foundation, Rixensart Castle and the Villers-la-Ville Abbey … And golf enthusiasts can live it up in one of the 11 golf clubs.

Martin’s Grand Hotel in Waterloo follows the rich tradition of contemporary ‘grands hôtels’ that transform industrial sites into oases of comfort. Its architecture seamlessly connects modern comfort with a rich industrial past. Martin’s Grand Hotel includes a fitness club and the ‘La Sucrerie’ restaurant so that you can pamper both your inner and outer self during your stay.

Martin’s Grand Hotel offers you four types of guest rooms. Charming, Charming Superior, Great or Great Superior: choose the room that suits you perfectly and that offers you the desired comfort.

Although the hotel’s restaurant “La Sucrerie” has just celebrated its tenth anniversary, it doesn’t have a single wrinkle. Its specialities haven’t lost an iota of their legendary originality. The eye feasts on a decor that is as exuberant as it is warm: vaulting from the original 1836 sugar factory preserved with near religious fervour, devilishly baroque brocade draperies and bucolic signs acting as discreet screens, which create private areas between the tables. Everything is made in-house. From a foie gras and truffel praline from Waterloo to a smoked trout tartare with creamy horseradish.

This neo-classical cuisine, which revisits regional recipes with a thousand refinements and brilliant exotic touches is echoed in the wine list. It is particularly fine, rich in noble varieties selected mainly from France but also from the newer wine regions of South Africa and America.