Commanderie 7
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; as gravlax, raw, confit or tarama, they have featured on every menu since the opening.
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. For two or for twelve, the emotion is the same.
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.
For me, cooking is a dialogue with nature. It guides me, surprises me and nourishes me, in every sense of the word.Lali Wanderley
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 at 7:30 pm for the aperitif. Then 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
guests arrive, all together
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 November 2023 she opened Mysa in a former apartment in Battice: one table, twelve seats, and herself alone in the kitchen and the dining room. Sourdough bread, alcohol-free drinks, ferments, flower syrups: everything is homemade. Some of the vegetables and herbs come from her own garden, and she raises her own Highland cattle outdoors, two passions born during lockdown. The rest comes from Pays de Herve producers she knows by their first names.
Mysa is a member of the Collège Culinaire de Belgique, and Lali takes part in Be Cheffe 2026, which showcases the country’s women chefs.
A slightly crazy bet, but above all the expression of my passion.
Our producers
The taste of here, grown by passionate people
Le Potager de Saint-Germain
Eight thousand square metres of organic vegetable garden in the Pays de Herve countryside: heirloom tomatoes, aubergines, beetroot, turnips, chard… some fifty vegetables through the seasons, grown by a social-integration team.
Histoire d’un grain
A cooperative on the Herve plateau that buys grain from neighbouring farms and mills it on stone. Mysa’s sourdough bread, kneaded and baked on every service day, starts here.
La Cane au Pré
A few kilometres from Battice, Julien and Daphné raise their ducks outdoors in the meadows of Julémont. Pulled, confit or with mango chutney, their duck returns regularly on the menus.
Notre élevage Highland
A passion born during lockdown: Lali’s Highland cattle live outdoors all year round in the meadows of Cornesse, fed on grass. The chef visits them every day.
Gin Bocage
A craft gin from the Pays de Herve, served at aperitif time in a homemade cocktail or after dinner, and sometimes slipped into a beurre blanc.
Le Moulin à Vins
The pairing wines are chosen by the chef, “I only serve wines I love”, together with a trusted wine merchant, Le Moulin à Vins, to unearth winegrowers worth discovering. A wine list is also available at the table.
In the press
What our guests say
La Libre
« Controlled flavours, successful combinations, a free cuisine that mixes styles. A high-level gastronomic experience… Delicious! »
On a testé le resto Mysa, à Herve : cuisine gastronomique… et de partage
Read the articleL’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 articleWhat makes this experience even more unique is her discretion and humility. She does everything, in the kitchen and in the dining room, with remarkable elegance and passion.
What a revelation! Exceptional talent, the ultimate experience.
A menu prepared with love and know-how, with local, seasonal produce.
In pictures
Private dining
The Mysa atmosphere, just for you
Year-end dinners, team building, birthdays or family meals: the shared table becomes yours, for lunch or dinner, Sunday to Thursday, for 8 to 14 guests. The Experience Menu stays at the same price, €85 per person.
Practical info
Finding Mysa
Opening hours
- FridayArrival at 19:30
- SaturdayArrival at 19:30
Guests are expected at 7:30 pm: the evening starts all together, with the aperitif, then dinner follows.
Address
Rue de Herve 133C4651 Battice
Pays de Herve · Belgium
Free parking behind the building.
A seat is waiting for you at the table.
Online booking confirmed immediately. Limited to 12 guests per evening.
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