Literary purists are understandably reticent about electronic publishing. On one hand, the e-book—that disembodied parcel of brute digital content displayed on a standardised reader—precludes the fetish experience of reading. Gone is the grainy texture of the page, the faint scent of the stacks. Proust would not be happy. On the other hand, technology has made books are more accessible now than ever before, particularly those in the public domain.

Calavera is a new destination for those craving Mexican food and drink. The tequileria, which opened earlier in the year in central Brussels’ Place de la Chapelle, is a fun, modern take on the classics. The bar, dining room and terrace are decorated in bright colours, with painted skulls (calavera is Spanish for just that part of the anatomy) and Mexican wrestling masks hung throughout. The main attraction here is the tequila – all 30 varieties on offer.

John Lydon’s Sex Pistols may have been the most influential ‘one-album band’ ever but, on artistic merit, they do not come anywhere near his next, freshly resurrected project, Public Image Ltd.

Boris Daenen, a 23-year-old producer from Edegem, is Belgium’s most wanted export product when it comes to dance.

I might as well confess immediately: my knowledge of Japanese cuisine is limited. Mostly to wasabi-flavoured bar snacks and, very occasionally, pre-packed westernised sushi approximations. Meanwhile, a few of my acquaintances marvel like true connoisseurs at restaurants where exorbitant prices and rude service are “telltale signs of authenticity”. Now, call me old-fashioned, but I tend to dislike being fleeced or growled at. But then along comes Takigawa, and suddenly everything is how it should be.

Picking a restaurant’s ‘surprise’ menu can be a risk, but from the first aromatic whiff of the herb and seafood broth that opened the mystery meal at Bouchéry, it was clear this was a gamble that had paid off. With chunks of fresh nautical crustaceans, delicate periwinkles and strips of sea lettuce, combined with an earthy mix of fresh herbs, seasonal vegetables and nutty kamut wheat grains, this was undoubtedly an appetiser that aspires to greatness.

The decor may be cool and contemporary, but the mood at Rouge Tomate seemed distinctly 1980s as trans-Atlantic accents bristling with manly talk of export deals and global strategies drifted over the plates of turbot and suprême de pigeon. Housed in a stylish 19th-century townhouse complete with wood-panelled library and palm-lined garden, this Avenue Louise eatery has lured powerlunchers for more than a decade with wow-factor dishes like lobster ravioli in coral jus, or label rouge salmon sprinkled with poppy seeds, fennel and smoked fleur de sel.

From Norway’s lye-cured lutefisk to the accras de morue served with a bitingly spicy ‘dog’s sauce’ in the French Antilles, salt cod is a vital ingredient for cuisines around the Atlantic and Mediterranean. Only in Portugal, however, has this briny delight been elevated to the level of national treasure. According to Lisbon lore, the Portuguese have a different bacalhau recipe for all 365 days of the year.

La Piola II is a welcome addition to an area already rife with cosy, reliable restaurants for Brussels’ bobo set. The sister restaurant to the popular La Piola, both a stone’s throw from Place du Châtelain, La Piola II’s focus is on serving up fresh fish, pasta and friendly service. It succeeds, to an extent.