4 - Recognised
i
Petrichor sources first from within 100 km of Ghent and stays European beyond that, and it names the producers behind that rule. Vegetables come from organic farms in Ichtegem and Ieper and a grower just outside Ghent, dairy from two farms in Lievegem and Ichtegem, flour from a mill in Aalter, fish from a Ghent fishmonger and a Bruges supplier, and meat from a single supplier in Beveren. Every one of them sits inside the 100 km radius. The restaurant states that it buys almost all of its ingredients directly and that almost all of its suppliers are certified organic.
Seasonality is the organising principle rather than a section of the menu: one tasting menu is served and follows what the season and the surrounding landscape offer, with almost all of the fruit and vegetables seasonal. Vegetables are structurally dominant, with a fully vegetarian menu running in parallel. Meat carries a recognised label and is organic, eggs and dairy come from organic or welfare labelled sources, and fish is limited to the green and yellow lists of the WWF fish guide alongside certified seafood.
On waste, the kitchen composts and recycles, buys dry goods in bulk, has removed single use tableware and disposable condiment containers, uses cloth napkins and avoids plastic, and runs on green energy with efficiency measures in place. Preserving and fermenting remain daily practice, with a working wall of ferments in the dining room.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
The restaurant names suppliers for every ingredient category within 100 km of Ghent, with direct sourcing claimed for almost all ingredients and organic certification for almost all suppliers.
The restaurant names its suppliers across every food category, showing the geography behind its published 100 km rule. Fruit and vegetables come from Bioboerderij Koolmees in Ichtegem, Le Monde des Mille Couleurs in Ieper and Padoo in Ghent; dairy from De Zwaluw Bioboerderij in Lievegem and Hof Het Reigersvliet in Ichtegem; grain and flour from FLOURPOWER windmaalbedrijf in Aalter; seafood from Vishandel De Vis in Ghent and Delicatessen Vanhauwaert in Bruges; meat and poultry from Geofood Carnivale in Beveren.
All nine food suppliers sit between 2 km and 69 km from the restaurant, inside the stated radius, and 10 of the 12 named beverage suppliers are also within 100 km. The two exceptions—a producer in Trentino and one in Copenhagen—are consistent with the restaurant's rule that everything beyond the radius stays European. The restaurant states that 80 to 100 percent of its ingredients are directly sourced, with almost all suppliers holding organic certification.
Strongest source Restaurant submission
The restaurant confirms almost all fruit and vegetables are seasonal, and a single seasonal tasting menu remains the only format offered, following the seasons and wild nature around Ghent.
The restaurant confirms that 80 to 100 percent of the fruit and vegetables it uses are seasonal, counted from the menu, and that a single seasonal tasting menu remains the only format offered. The vision page states seasonality as a guiding principle, and the Ghent city tourism listing independently describes the kitchen as contemporary cooking inspired by the seasons, while an editorial venue profile describes nature-led cooking built on foraged leaves, ferments and floral elements. Vegetables are structurally the foundation of the menu.
The kitchen composts and recycles, uses cloth napkins, avoids plastic and single-use items, buys dry goods in bulk, and runs on green energy; preserving and fermenting are daily practice.
The restaurant documents specific practices across all three waste-reduction areas: on food waste, a single fixed menu, dry ingredients bought in bulk, and composting or recycling; on packaging, no single-use tableware, straws, bags, or disposable condiment containers, cloth napkins, and stated avoidance of plastic; on energy, green energy with efficiency measures in place.
This breadth across all three sub-areas is reinforced by an editorial venue profile's independent record of a wall of ferments in the dining room, corroborating the restaurant's stated commitment to preserving and fermenting as daily practice.
Strongest source Restaurant submission
The restaurant names suppliers for meat, poultry and seafood by category and states label commitments for each: organic meat, MSC or ASC certification for seafood, and fish restricted to green and yellow WWF list species.
Animal product sourcing is evidenced by named suppliers: Geofood Carnivale in Beveren for meat and poultry, Vishandel De Vis in Ghent and Delicatessen Vanhauwaert in Bruges for seafood, and De Zwaluw Bioboerderij and Hof Het Reigersvliet for dairy. Against each category, the restaurant states specific label commitments: meat only from recognised organic schemes; fish restricted to the green and yellow lists of the Belgian WWF fish guide with the red list banned; other seafood only where labelled ASC, MSC, Friends of the Sea, Visserij Verduurzaamt or organic. Both meat and fish are answered as always and only sustainably sourced, and animal products remain a deliberate minority of a plant-led menu.
Strongest source Restaurant submission
The Ghent city tourism listing records monthly community activities including a Christmas market with local traders, vernissages and meet-the-winemaker evenings.
The Ghent city tourism listing records that the restaurant runs monthly activities including a Christmas market with local traders, vernissages, meet-the-winemaker evenings and performances, which points to a recurring community role on a redeveloping city site. The predecessor business page states that ecological and social durability move in the same direction.
The restaurant confirms most main dishes are vegetarian and around a third vegan, with a fully plant-based menu running in parallel, making vegetables the structural foundation.
The restaurant confirms by menu count that 60 to 80 percent of main dishes are vegetarian and 20 to 40 percent are vegan, and it describes the menu as plant forward. The vision page describes a predominantly plant-based diet with animal products as an extension. The Ghent city tourism listing independently describes a menu built mainly on plant ingredients with a fully vegetarian alternative. Vegetables are structurally the foundation of the menu and the plant-based alternatives are complete menus rather than single dishes.
Strongest source Restaurant submission
Sourcing signals
✓
Certified organic ingredients
✓
Direct named-farm sourcing
✓
Low-impact beverage program
80–100% of suppliers hold EU organic, Beter Leven, EKO, Demeter or On the way to PlanetProof certification; two named vegetable suppliers are certified organic farms.
Individual growers and producers named for vegetables, dairy, flour, fish and meat, all within 100 km of the restaurant.
80–100% of main dishes prepared in house: sauces, stocks, pasta and dough, fermented items, baked goods, desserts, jams and syrups, all made on site.
Natural wine, locally sourced wine, specialty coffee and tea, craft beer and local mineral water; 10 of 12 named beverage suppliers are within 100 km.
No single-use tableware, no disposable condiment containers, cloth napkins, avoidance of plastic; dry goods bought in bulk.
