Dumbo (Pigalle)

Dumbo's food philosophy centers on the smash burger, an American technique that has become something of a cult favorite among burger enthusiasts. The method involves pressing a ball of seasoned ground beef onto a blazing-hot plancha, creating maximum contact with the cooking surface. This produces the Maillard reaction—the chemical process that creates those deeply caramelized, almost crispy edges while keeping the interior juicy and tender. It's a technique that requires the right equipment, the right temperature, and the right timing, and Dumbo has mastered all three.

The potato buns are a crucial component, offering a slightly sweet, pillowy texture that complements the savory beef without overwhelming it. These buns are grilled on the plancha as well, adding another layer of texture and flavor. The house-made sauces provide the finishing touch—balanced, flavorful, and designed to enhance rather than mask the quality of the beef.

The frites deserve special mention. Double-fried in the Belgian tradition, they achieve that ideal combination of crispy exterior and fluffy interior. At €4, they're a worthy accompaniment, and the seasonal pickles add a bright, acidic counterpoint to the rich burger and fries.

For those not in the mood for beef, the fried chicken offers an alternative that receives the same attention to technique and quality. The kitchen sources its ingredients carefully, and everything is prepared to order—you're not eating food that's been sitting under heat lamps.

The limited menu is a strength rather than a limitation. By focusing on a few items and executing them exceptionally well, Dumbo delivers consistency that's rare in fast food. The kitchen can only produce about a hundred burgers per service, which speaks to the made-to-order approach—these aren't mass-produced patties pulled from a freezer, but individually prepared burgers that require time and attention.