4 - Recognised
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Meteor's kitchen works from a published set of rules: the closer the producer the better, crossing into Europe is the exception, and at least 95 percent of what it buys is organic. The kitchen names Bioboerderij Koolmees for its vegetables and Schocaert in Mechelen for its cheeses, buys eggs from a mobile chicken farm, and states that produce rarely comes from beyond Belgium. The menu is built on what is in season, changing with the harvest rather than holding a fixed card, and both the Michelin Guide and Gault&Millau describe the cooking as organic, local and season driven.
Little leaves the kitchen as waste. Animals are used from nose to tail and vegetables from root to flower, with trimmings turned into creams, powders and vinegars for fermentation, and glass, paper, plastic and compost are sorted separately. Food is not bought in plastic bags or single use boxes, and herbs, vegetables and fruit arrive in returnable crates. Seafood is line caught or taken in gill or seine nets, farmed fish is not used, and meat is bought only where the breeding meets organic standards. Vegetables lead most courses and around a third of the dishes are fully plant based.
Meteor is listed in the We're Smart Green Guide, the guide to vegetable led cooking, and appears in the Michelin Guide Belgium with its cuisine classified as organic.
The impact dimensions
Low waste & circular practices
Sustainable animal products
Vegetables from Bioboerderij Koolmees, cheeses from Schocaert in Mechelen, eggs from a mobile chicken farm.
Gault&Millau and the Michelin Guide independently record local and organic sourcing as principles. The manifesto supplies specificity: vegetables from Bioboerderij Koolmees, cheeses from Schocaert in Mechelen, and eggs from a mobile chicken farm, with a stated rule that the closer the producer the better and European borders are not crossed.
Schocaert is in Mechelen, a few kilometres away. Bioboerderij Koolmees sits about 110 kilometres away in Ichtegem, West Flanders, and also operates as an organic distributor, so geographic proximity for vegetables is national rather than provincial whilst producer proximity remains direct and verifiable.
Menu rotates seasonally: summer tomatoes and watermelon shift to autumn mushrooms, Jerusalem artichoke, hare and pheasant.
The Michelin Guide records seasonal menus and describes the kitchen taking produce at its peak. Gault&Millau calls the kitchen season-driven with no unnecessary garnishes so the base product speaks. A press release states the fixed menu changes with the seasons; menu snapshots taken a season apart show real rotation rather than seasonal language alone.
Summer menus run through tomato varieties, watermelon, courgette and sweetcorn; autumn brings mushrooms, Jerusalem artichoke, hare and pheasant. Most dishes change with the season.
Vegetables and animals used completely: by-products made into creams and vinegars for fermentation, waste sorted into four streams.
The manifesto describes vegetables used completely with by-products such as stalks, skins, leaves and flowers turned into creams, powders and vinegars for fermentation. Animals are used from nose to tail and vegetables from root to flower. Regional food journalism corroborates with named examples: a mushroom extraction and chestnut miso made for the onion soup.
Food is not bought in plastic bags or single-use plastic boxes; herbs, vegetables and fruit arrive in returnable green EPS crates. Glass, paper, plastic and compost are sorted separately. The restaurant runs fermentation workshops, which corroborates fermentation as a standing kitchen practice.
Seafood line-caught or responsibly netted (no farmed fish); land animals raised to organic standards; cheeses from Schocaert, eggs from a mobile farm.
The manifesto sets animal-specific rules: seafood is sourced only when caught by responsible methods, line-caught or taken in gill or seine nets, with shellfish hand-harvested and no farmed fish. Land animals are used only where breeding methods meet organic standards as a minimum. One animal category has a named, traceable supplier: Schocaert in Mechelen for cheeses, and eggs from a mobile chicken farm.
The Michelin Guide classifies the cuisine as organic and Gault&Millau records almost everything as organic, corroborating the organic frame independently.
Restaurant aims for good staff atmosphere and sources tableware from European manufacturers prioritising worker health.
The manifesto states the ambition to create a good atmosphere for staff on the belief that this carries into their daily lives. Tableware is sourced from European manufacturers that give priority to the health of their workers. A press release records Meteor as run by the chef with Tine Claerhout, reflecting a family business structure.
No named organisation, charity, community project or employment initiative was found that could be cross-referenced, and no independent coverage addresses employment or community practice.
Around a third of dishes are fully plant-based with vegetables leading most courses, confirmed by We're Smart Green Guide listing.
Meteor is listed in the We's Smart Green Guide, which calls the vegetable dishes pure and notes a vegetable garden close by that keeps the chef in touch with what nature has to offer daily. Regional food journalism states that around a third of the menu is vegan, with real attention given to fully plant-based dishes.
The Michelin review is built almost entirely on vegetable preparations, with tomatoes made into a sauce for spelt pasta and mushrooms reworked into classic dishes. The current menu bears this out: of eight courses, seven are vegetable or dairy led and one is fish, with no meat course.
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
At least 95 per cent of all products are organic; named vegetable supplier Bioboerderij Koolmees is an organic farm; Michelin independently classifies cuisine as organic.
Manifesto names Bioboerderij Koolmees for vegetables, Schocaert in Mechelen for cheeses, and eggs from a mobile chicken farm.
Sourdough crackers and bread, fresh cappelletti, vinegars and ferments made in house; by-products turned into creams and powders.
Natural wine selection of about 40 bottles worked exclusively with producers who go natural without heavy intervention; Belgian natural wines and craft beer list independently recorded.
