4 - Recognised
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The menu is entirely vegetarian and vegetable led, with pulses and seasonal produce carrying every dish. Most of the fruit and vegetables the kitchen buys are in season, and about half of all ingredients come directly from the producer. The key ones are named: chickpeas from Peas and Beans in Flanders, Berloumi and labneh from the dairy De Zuivelarij, and vegetables from the Groot Eiland urban farm in Brussels. About half of the restaurant's suppliers hold organic certification, the eggs are bought under an organic or animal welfare label, and coffee, tea, sugar and chocolate are always Fairtrade certified. The four salads served with every plate are rebuilt each season.
Kitchen waste is composted through Recyclo and returned to local growers, surplus food goes to local associations, and dishes come in two sizes so portions match appetites. Plastic in the kitchen is kept to about one roll a year, still and sparkling tap water has replaced bottled, drinks are poured from bulk rather than individual containers, butter, salt and sauce sachets are not used, suppliers deliver in returnable packaging, and catering goes out by bike across all 19 Brussels municipalities.
On the social side, the kitchen has worked with the Brussels community organisation Comité de la Samaritaine for years and directs the proceeds of an impact gift card to it, while Yezen Malouf mentors other Brussels food businesses through Village Finance's YANA programme. The restaurant holds the Brussels Capital Region's Good Food label at its highest level of three toques, and it is listed in the We're Smart Green Guide.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Four named local suppliers provide chickpeas, dairy, seasonal vegetables and Middle Eastern products, with 40 to 60 per cent of ingredients sourced directly from producers.
Four named suppliers provide ingredients across distinct categories. Peas and Beans, a Flemish farm growing chickpeas on family land, supplies the falafel base; the Belgian dairy De Zuivelarij makes Berloumi and labneh; Groot Eiland's BelAkker urban farm in Brussels grows seasonal vegetables using small-plot intensive farming; and Le Voilier Halva, a Brussels maker, supplies Middle Eastern products. Le Fooding independently corroborates the Flemish chickpeas and Belgian Berloumi, and the Good Food Brussels entry describes ingredients coming directly from the field.
The restaurant states it buys ingredients whole and as close to the source as possible, with as few food miles as possible, and targets 100 per cent local sourcing. The restaurant declares 40 to 60 per cent of its ingredients are sourced directly from producers. Spices, tahini and sesame are inherently imported, so near-complete local sourcing is not claimed.
Every plate includes four salads that rotate seasonally (quarterly), with 60 to 80 per cent of all vegetables sourced in season.
Every plate is served with four salads that the menu states change with the seasons. The website carries a dedicated seasonal salads page, and the current set is named Moroccan carrot, freekeh, mujaddara and malfouf. The published allergen reference is organised with a seasonal column per season, corroborating a quarterly rebuild of the salad component. The restaurant states that 60 to 80 per cent of all fruit and vegetables used are seasonal.
The protein and mezze core of the menu, falafel, sabih, cauliflower, Berloumi and the dips, remains constant throughout the year. Vegetables come from Groot Eiland's urban farm, so part of the supply follows the Brussels harvest. The Good Food label the restaurant holds rewards establishments that prioritise local and seasonal ingredients.
Kitchen waste is composted through Recyclo; the restaurant uses one roll of plastic a year, serves tap water, delivers catering by bike, and offers dishes in two portion sizes.
All kitchen waste is composted through Recyclo, a Brussels partner, and the compost is returned to local growers. A two-kitchen setup with a separate upstairs production space supports whole-ingredient processing. Surplus food goes to local associations, and dishes are offered in two sizes to match different appetites.
Plastic use is minimised: the kitchen uses only one roll a year. Tap water (still and sparkling) has replaced bottled water. Drinks are poured from bulk rather than individual containers, with no small disposable sachets for butter, salt, pepper, sugar or sauces. Suppliers deliver in returnable packaging, and catering is delivered by bike across all 19 Brussels municipalities.
The menu is entirely free of meat, poultry, fish and seafood; eggs are sourced under organic or animal welfare certification.
The dimension does not apply. The full menu, including brunch and specials, carries no meat, poultry, fish or seafood in any section. Independent vegan and vegetarian guides describe the entire menu as vegetarian. Eggs and dairy are used in limited roles (eggs in sabih, dairy in Berloumi and labneh) and are sourced under recognised organic or animal welfare certification.
Named social commitments include a long partnership with Comité de la Samaritaine, mentoring other Brussels food businesses, sourcing from Groot Eiland's training farm, and Fairtrade-certified coffee, tea, sugar and cocoa.
The restaurant has a long-running collaboration with Comité de la Samaritaine, a Brussels community organisation, and sells an impact gift card whose proceeds go to the organisation. It has also hosted benefit events, including Falafels for Falastin in aid of Gaza. The founder, Yezen Malouf, mentors Brussels entrepreneurs through Village Finance's YANA programme and offers impact scans and long-term mentoring to other hospitality businesses.
Seasonal vegetables are sourced from Groot Eiland, a Brussels organisation whose BelAkker urban farm employs and trains workers in labour care and work experience roles. Coffee, tea, sugar and cocoa are always bought Fairtrade certified.
The menu is entirely vegetarian and built on vegetables and pulses, with optional dairy and eggs from named producers; 80 to 100 per cent of main dishes are vegan.
The menu is entirely vegetarian and structured around vegetables and pulses. Every plate is built on hummus, four seasonal salads and one of four components: falafel made with Belgian chickpeas, grilled aubergine sabih, fried cauliflower or grilled Berloumi. Starters are vegetable dips, muhammara, moutabal and baba ganoush, and the mezze experience is a vegetable and pulse table.
No meat, poultry, fish or seafood appears anywhere on the regular menu, brunch menu or allergen reference. Dairy and eggs are present but optional. The restaurant is listed in the We're Smart Green Guide, which describes the dishes as composed on organic vegetables and entirely vegetable. Le Fooding describes vegetable-led cooking with a local twist, and independent vegan and vegetarian guides describe the whole menu as vegetarian with vegan dishes marked.
Sourcing signals
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Direct named-farm sourcing
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Low-impact beverage program
Four named suppliers: Peas and Beans for Flemish chickpeas, De Zuivelarij for Berloumi and labneh, Groot Eiland for seasonal vegetables, and Le Voilier Halva for Middle Eastern products. Le Fooding independently corroborates the chickpeas and Berloumi.
80 to 100 per cent of main dishes are prepared in-house across eleven categories: cold and hot sauces, dressings, stocks, breads, baked goods, fermented items, jams, syrups and desserts. The Good Food Brussels entry and Brussels press corroborate house-made dips, pickles and organic lemonades.
Coffee, tea, sugar and chocolate are always purchased with Fairtrade certification.
House-made lemonades and iced tea, high-quality tea selected on origin and craftsmanship, Belgian craft beers including a house chickpea beer, and natural wine from Vignerons d'Estézargues. Tap water (still and sparkling) has replaced bottled; the programme mixes craft and natural options with some mass-market lagers.
Tap water (still and sparkling), drinks poured from bulk for beer, soft drinks and wine, no disposable sachets for butter, salt, sugar or sauces, and returnable packaging for supplier deliveries and customer takeaway. The kitchen uses approximately one roll of plastic a year; guests' own containers are filled for takeaway, though platform delivery uses single-use packaging.
