4 - Recognised
i
Sourcing is the clearest area. The restaurant publishes its full supplier list, naming organic market gardeners in Brussels and Walloon Brabant, a Walloon dairy and egg wholesaler, organic free range poultry, welfare reared meat from a butcher and farm at Genappe, and fish from small boat fishing in Lower Normandy. Menus carry no fixed dishes and move with the micro seasons, so what reaches the table follows what the growers have picked that week.
Waste and resource use are handled through fermentation and natural preservation, whole animal buying shared with a small group of other chefs, a single surprise menu that limits what goes unused, and electricity from the estate's own wind turbine and solar panels, with water drawn from a well. Animal products form a small part of each menu and come from named farms with welfare or organic credentials. On the social side the restaurant pays its farmers in advance and introduces guests to the people who grow their food. Vegetables and fruit are the structural centre of the cooking, with a fully plant based menu available on request.
Màloma holds a Michelin Green Star awarded in 2026, is listed in the We're Smart Green Guide, and appears in the 360 Eat Guide.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Close to 30 named growers, breeders and fishers across vegetables, fruit, dairy, meat, poultry and fish, published with locations and practices.
Vegetables, fruit, herbs and flowers come from Eclo and Hérbea in Brussels, Cycle Farm in Uccle, Ferme du Peuplier at Grez-Doiceau, Ferme Framboos at Huldenberg, Stéphane Longlune at Jurbise and Capucine à Table at Rixensart. Dairy, cheese and eggs come from Ecodis Grodent, meat from Boucherie and Ferme Simon at Genappe, poultry from Coq des Prés, pigeon from Pigeonneaux des Collines in Hainaut, lamb from David d'Hondt around Brussels, and flours and cereals from Graines de Curieux at Fernelmont and Alain Roger.
Fish comes from La Coquille-qui-claque, small boat fishing in Lower Normandy. The restaurant publishes a complete supplier page with transparent traceability. A handful of items are imported, notably Slovenian wine, Greek store cupboard goods and citrus, consistent with a near complete regional base across fresh categories.
No fixed menu; dishes follow the micro seasons and change with what the growers have ready each week.
The kitchen runs a surprise menu with no fixed dishes, shaped by what is available from its growers. The restaurant states that its menu evolves in direct connection with its producers and changes with what is available, describing the Experience menu as a sequence guided by the seasons and by the produce of its growers. Foster records a principle of total seasonality.
The single menu format, with no à la carte, is itself what lets the kitchen follow availability. Reporting on the 2026 Michelin Green Star cohort cites respect for the micro seasons and close collaboration with local producers as the shared basis of the award. Seasonality is a founding principle rather than a presentational one.
Fermentation and natural preservation as standing kitchen method, whole animal buying shared with peer chefs, single menu format reducing waste, and 100% green electricity from on-site wind turbine and solar panels.
The chef buys collectively with a small group of peer chefs so that whole animals, including whole beef, are used across several kitchens rather than wasted. The single menu format with no fixed à la carte substantially reduces waste. Fermentation and natural preservation are standing kitchen method, covering sourdough, sauerkraut, lacto fermented vegetables, kefir and kombucha vinegar.
The restaurant runs entirely on green electricity produced on site by the estate's wind turbine and photovoltaic array, with water drawn from a well. The 360 Eat Guide describes a garden, free ranging chickens and nearby producers forming a more circular system.
Every animal category has a named supplier: meat from Boucherie and Ferme Simon at Genappe, organic poultry from Coq des Prés, pigeon from Pigeonneaux des Collines, sheep from David d'Hondt, organic dairy and eggs from Ecodis Grodent, and small boat fish from La Coquille-qui-claque in Lower Normandy.
Every animal category has a named supplier with a stated welfare or organic basis: Boucherie and Ferme Simon at Genappe for meat reared with respect for animal welfare, Coq des Prés for organic free range poultry fed naturally, Pigeonneaux des Collines for heritage reared farm pigeon, David d'Hondt for sheep raised around Brussels, Ecodis Grodent for organic Walloon cheese, eggs and dairy, and La Coquille-qui-claque for fish and seafood from small boat artisanal fishing in Lower Normandy.
Volume is deliberately restrained, with vegetables and fruit leading and fish or meat appearing occasionally. The 360 Eat Guide records free ranging chickens kept on site. No seafood certification such as MSC or ASC is named, and the welfare descriptions rest on the restaurant's own page rather than on a label.
Strongest source Restaurant submission
Pays farmers in advance, introduces guests to producers, and buys whole animals collectively with a small group of peer chefs.
The 360 Eat Guide records that Màloma pays farmers in advance and introduces guests to those producers, describing this as an unusually tangible social dimension. The restaurant's own positioning places traceability and the human dimension alongside produce. The chef, quoted on the 2026 Michelin Green Star, frames the award as recognition of daily work with Walloon producers and breeders.
A collective purchasing arrangement with a small group of peer chefs shares whole animal volume and cost between kitchens. Employment practice, community programmes and charitable commitment are not described in any channel.
Vegetables and fruit are the central ingredients, with occasional fish or meat. A Pure Plant menu is available on request.
The We're Smart Green Guide lists vegetables and fruit as the central ingredients and records that a Pure Plant menu is available on request. The Michelin Guide independently describes a kitchen that spotlights ingredients, primarily vegetables and fruit, with occasional fish or meat. The restaurant describes its cooking as guided by the rhythm of the plant alongside the sea and the work of local breeders.
Sourcing signals
✓
Certified organic ingredients
✓
Direct named-farm sourcing
✓
Low-impact beverage program
Eclo, Ferme du Peuplier, Coq des Prés, Ecodis Grodent, Graines de Curieux and organic wholesalers Cabas, Vajra and Terroirist named as organic suppliers on the restaurant's published page; Ferme du Peuplier independently listed as organic in a Belgian organic producer directory.
The 360 Eat Guide records a garden and free ranging chickens on site; Foster states herbs are grown on site and small livestock is planned across the 30 hectare estate.
Close to 30 named producers with locations and practices published: Hérbea, Cycle Farm, Ferme du Peuplier, Ferme Framboos, Capucine à Table, Boucherie and Ferme Simon, Pigeonneaux des Collines, and La Coquille-qui-claque. The 360 Eat Guide records advance payment to farmers and guest introductions.
Sourdough, sauerkraut, lacto fermented vegetables, kefir and kombucha kept and worked in house; Le Fooding records buckwheat kefir and fermented white tea on the non alcoholic pairing.
Organic wines from Passion for Wines, Vinetiq and Sensi Wine; beer from La Brasserie des beaux-jours; ciders from Joran Cidrothèque; fermented and plant based drinks on the non alcoholic pairing.
