4 - Recognised
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Sourcing is the foundation of this kitchen. Most of the fruit and vegetables come from the restaurant's own terraced garden, greenhouses and orchard, harvested daily, and the rest is bought from growers nearby. Because the garden sets the menu, the cooking follows the season closely, and fermentation holds produce over into the colder months. The same garden feeds a low waste kitchen, where compost is returned to the beds and crops are rotated and companion planted. Vegetables are the centre of the kitchen rather than a side to it, with a full vegetable menu offered at the same length and price as the one with fish and meat. Through the Génération W collective the restaurant has worked since 2012 to promote Walloon producers and culinary heritage.
The We're Smart Green Guide places the restaurant at number 28 in its world list of the best vegetable restaurants and named it the best vegetable restaurant in Belgium in 2019.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Most fruit and vegetables come from the restaurant's own one-hectare terraced garden with three greenhouses and an orchard, harvested daily; animal products are imported from across Europe and Japan.
Sourcing is built on the restaurant's own ground. A one-hectare terraced garden with three greenhouses and an orchard supplies the kitchen, and the Michelin Guide independently states that a large proportion of the fresh produce comes from the garden and is harvested daily. Gault&Millau and the We're Smart Green Guide listing corroborate the on-site vegetable and herb garden. Editorial coverage from 2019 puts the share at 75 to 80 per cent of fruit and vegetables.
Animal products carry no local sourcing: the carte names Wagyu from Kagoshima, gambero rosso from Sicily, Ibérico Bellota ham, Scottish langoustines and Mediterranean red mullet. Producer proximity for the vegetable side is as short as possible, since the kitchen is its own grower.
The garden sets the menu, so the kitchen follows the season by construction; fermentation, drying and cellar storage extend the season through the colder months rather than importing around it.
The Michelin Guide describes ingredients harvested daily from the garden and seasonal preparations. Gault&Millau describes respect for the rhythm of the seasons and seasonal ingredients as a core method. The We're Smart Green Guide listing describes cooking in harmony with the seasons. The restaurant publishes dated menus, and describes a daily fish selection, showing regular change.
Preserving extends the season: fermentation, drying and cellar storage carry garden produce into the colder months, so the kitchen does not import around the season. Editorial coverage of the garden describes a deliberate whole-plant approach, with cut brassica and salad roots left to push out young leaves for juices and vegetable pâtés.
Fermentation is a core kitchen method; garden practices include crop rotation, companion planting and composting, with a discard-nothing approach to regrowing and preserving.
One of the three sub-areas is concretely evidenced. On food waste, Gault&Millau names fermentation as a core kitchen method. Editorial coverage of the garden describes a deliberate whole-plant approach: compost returned to the beds, crop rotation and companion planting, cut brassica and salad roots left to push out young leaves that become juices and vegetable pâtés, asparagus tips taken as a second harvest, and cellar storage, drying and lacto fermentation used to hold produce. No evidence was found on packaging and single-use plastics or on energy consumption.
Fish, shellfish and meat are served alongside vegetable cooking; named species and origins include Mediterranean red mullet, North Sea razor clams, gambero rosso from Sicily, Wagyu and Ibérico Bellota ham. No named sourcing suppliers or welfare certifications are documented.
The carte names species and origins: Mediterranean red mullet, North Sea razor clams, gambero rosso from Sicily, Wagyu A5 plus from Kagoshima and Ibérico Bellota ham. An independent dinner report adds Normandy scallops, Scottish langoustines and mussels. These are named species and regions of origin with a vague responsibility claim, which is level 2. No butcher, fishmonger or farm is named, and no MSC, ASC, organic or welfare certification is held for any animal product.
Foie gras is confirmed as a recurring signature item, which independently caps the dimension at level 2. A full vegetable menu is offered at the same length and price, but that cannot lift the score past the capping rules.
The chef has been a member of the Génération W collective since 2012, which promotes Walloon culinary heritage and producers; kitchen staff are taken through the garden and a gardener works two days a week.
One named and verifiable commitment is documented. The chef has been a member of the Génération W collective since 2012, recorded on the Walloon region's biographical register; the collective exists to promote Walloon culinary heritage and the producers and makers behind it, which sits in the cause support and social supplier sourcing sub-area. Editorial coverage of the garden notes that kitchen staff are taken through it so they can speak to guests about how the produce is grown, and a gardener works two days a week.
Vegetables are structurally the foundation of the kitchen. A complete vegetable menu runs in parallel with the intuitive menu at the same five, six and seven-course lengths and prices; the carte carries six vegetable-led dishes against five animal-led ones.
Vegetables are structurally the foundation of the kitchen. The We're Smart Green Guide lists the restaurant at number 28 in its 2025 world ranking of the best vegetable restaurants, and the chef was named best vegetable chef of the year in 2022 by the same guide. A complete vegetable menu runs in parallel with the intuitive menu at the same five, six and seven-course lengths and the same prices. The carte carries six vegetable-led dishes against five animal-led ones.
The Michelin Guide describes a cuisine with vegetables and spices in the leading roles and an exceptional interest in the plant world. The restaurant was named the best vegetable restaurant in Belgium in 2019 by the We's Smart Green Guide.
Sourcing signals
One hectare of terraced vegetable beds with three greenhouses and an orchard supply the kitchen daily. Editorial coverage puts the share at 75 to 80 per cent of fruit and vegetables.
Fermentation, drying, sprouted regrowth and cellar storage are core preservation methods; editorial coverage describes lacto fermentation, dehydration, cellar and silo storage, juices and vegetable pâtés from garden material.
