4 - Recognised
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Sourcing leads: bread, vegetables, fish, poultry, beef, duck and cheese all come from producers the restaurant names publicly, among them the Ferme à l'Arbre de Liège, a Certisys certified organic farm a few kilometres away, and Lothar Vilz, who raises Limousine cattle in the east of the province.
Seasonality follows from that, with the five course menu rewritten every month and guide reviewers describing a kitchen that tracks the seasons closely.
Waste is handled through the way ingredients are used: produce is taken in full, stems and trim included, and fermenting and preserving carry what is left into the drinks list. On animal products, the named butcher, duck farm and fishmonger give traceability in each category, and the beef comes from a family farm that describes its own work as ethical farming that protects its soils. Vegetables lead the menu, which is what earned the restaurant its place in the We're Smart Green Guide.
Merry is listed in the We're Smart Green Guide and carries Table de Terroir, the label the Walloon agriculture agency APAQ-W gives restaurants cooking with regional produce.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Eleven producers named publicly, including a Certisys organic farm eight kilometres away and a Limousine cattle farm in the province, corroborated by guide reviews naming them in specific dishes.
Merry names eleven producers publicly, covering most key categories: bread from Boulangerie SAM, vegetables from the Ferme à l'Arbre de Liège, Terre et Saveur and Au Fond des Pans, fish from Poissonnerie Saint Paul, poultry from La poule qui roule, beef from Lothar Vilz, duck from Ferme Lamy, bison from Bison d'Ardennes, and cheese from Soeurs Schalenbourg and Clos du Gourmet.
Two are independently verifiable: the Ferme à l'Arbre de Liège, roughly eight kilometres from the restaurant, is certified organic by Certisys; Lothar Vilz raises Limousine cattle at Mürringen in the east of the province. A Gault&Millau review names Lothar Vilz as the source of the meat in a specific dish, and the current menu names Ferme Lamy duck and Belgian ginger.
The five-course menu is renewed every month and published with its run period, with autumn dishes currently showing broccoli, celeriac, black tomato and mirabelle; guide reviewers confirm the kitchen follows the seasons.
The five-course dinner menu is renewed every month and published with the period it runs for, making rotation visible rather than asserted. The current card is built on autumn produce: broccoli, celeriac, black tomato marmalade, pear, mirabelle plum and sweet potato.
A Gault&Millau review states that this kitchen follows the seasons with daring and precision, and the We're Smart Green Guide describes seasonally driven cooking. APAQ-W's Table de Terroir states the dishes are prepared with fresh, seasonal ingredients.
Vegetables are used whole, stems included, and trim is carried into beetroot ketchup and black tomato marmalade; fermentation is taught in a public workshop; wild foraging reduces reliance on bought produce.
The We're Smart Green Guide records a strong focus on using ingredients in their entirety to reduce waste. The current menu shows this at dish level: the broccoli course is served with its crisp stems, celeriac is confit and roasted, and trim goes into beetroot ketchup and black tomato marmalade.
Fermentation and preserving work as a second route for surplus, carrying plant material into the non-alcoholic pairing. The restaurant teaches fermentation in a public workshop. Wild foraging reduces reliance on bought produce for the herb element.
Beef from Lothar Vilz (Limousine cattle, ethical farming on coarse forage since 1997), duck from Ferme Lamy (named on menu), fish from Poissonnerie Saint Paul (daily from named fishmonger); a Gault&Millau review names the beef in a specific dish.
Each animal category has a named supplier: beef from Lothar Vilz, duck from Ferme Lamy, poultry from La poule qui roule, bison from Bison d'Ardennes, fish from Poissonnerie Saint Paul, and cheese from Soeurs Schalenbourg and Clos du Gourmet. A Gault&Millau review names Lothar Vilz as the source of meat in a specific dish. The farm's own site describes a single-breed Limousine herd kept on coarse forage since 1997, with older bloodlines and a commitment to ethical farming.
Ferme Lamy duck is named on the current menu, and fish is served as a catch of the day, purchased from a named fishmonger. A named, traceable supplier with welfare evidence in at least one category meets the level described.
The restaurant states a commitment to responsibility toward its ecological and social environment and runs public evening workshops on fermentation and drinks; no verifiable social partnership or community programme is documented.
Social responsibility is stated as a founding value. The restaurant's own site frames its close partnership with all suppliers around a shared ideology of being responsible toward its ecological and social environment. Public evening workshops on fermentation, non-alcoholic drinks, cooking and living wines run from October 2026 to April 2027 and are an educational offer to guests.
Two of three savoury courses before the main are vegetable-led (broccoli with beetroot ketchup; celeriac with black tomato marmalade), the dessert is sweet potato mille-feuille; mains are duck or the catch of the day, with vegetarian main on request; no vegan dish advertised.
Vegetables carry the menu around the mains rather than sitting beside them. On the current five-course menu, two of the three savoury courses before the main are vegetable-led: broccoli with crispy stems, tempura and beetroot ketchup, and celeriac confit and roasted with black tomato marmalade and olive oil sorbet. The dessert is a sweet potato mille-feuille.
The We're Smart Green Guide describes vegetable-forward cooking and closes by naming vegetables, seasonality, foraging and sustainability. Wild herbs and plants from foraging appear regularly on the plate. The mains are duck or the catch of the day, with the vegetarian main offered on advance request at booking rather than as a standing menu item.
Sourcing signals
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Certified organic ingredients
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Direct named-farm sourcing
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Low-impact beverage program
A named recognised certification sits behind the Ferme à l'Arbre de Liège at Juprelle, certified organic by Certisys and accredited by Nature & Progrès, and APAQ-W's Table de Terroir describes dishes prepared with fresh, seasonal, local and organic ingredients.
Eleven producers are named publicly including the Ferme à l'Arbre de Liège (verified through Biowallonie's organic register) and Lothar Vilz (verified through the farm's own site), with corroboration from a Gault&Millau review naming them in specific dishes.
The current menu names specific categories made in house: soy sauce for the daily sashimi, beetroot ketchup, black tomato marmalade, olive oil and mirabelle sorbets, and the ferments and infusions behind the non-alcoholic pairing, plus public workshops on fermentation.
The wine list draws on living wines and natural and biodynamic winegrowers, and the non-alcoholic pairing is drawn from plants, infusions, fermentation and seasonal ingredients, made in house.
