If we think sustainable, it’s about making the right decisions in matter of products and their production to be as good as possible for ourself, our guests and generations after us. Reminding us of the fact that we all live together on (and from) the same planet.

ORGANIC

At least 95% of our products are organic (from crops to clothes), with the ambition for more. In all our actions we constantly seek for development towards sustainability.

WHAT'S LOCAL

The closer, the better.
We don’t pass the European borders, and going beyond Belgium is an exception.
— we have a close collaboration for vegetables with Ferm (Zemst), Baarbeekhoeve (Muizen) and Akelei (Schriek)
— Eggs from Boer Olivier
— Cheese we buy at Schockaert (Mechelen). They have a great selection of artisanal cheeses. Most of them are produced in France and Belgium.
— Wood for our wood oven is sourced in the Sonian Forest.

ZERO WASTE

We try to use our products at their best, with the most respect possible.
Animals “from nose to tail”, vegetables “from root to flower”.

WINES ARE ALIVE

The wine list is a small selection of about 40 delicious bottles and we’re pleased to have them on it. We only work with producers who really dare to go natural without much interventions or chemicals. Those vibrant wines just suit better with our natural food.

ANIMALS

Yes, we are still working with animals, but only the smallest (birds, rabbits, hare …). However, we only use them when we are totally convinced about their breeding methods.
We take the organic specifications as a minimum.
We only source seafood caught using responsible fishing methods – line caught, gill or seine nets – and we do not use any farmed fish. The shellfishes are caught by hand, so without use of nets.

WATER DOESN'T COME IN BOTTLES

We filter our tap water, which means no bottles from somewhere somehow are delivered.

CLOTHES

Our uniforms are produced in Europe by Older Paris, based on organic cotton and recycled polyester.

TABLEWARE

Our tableware is produced in Italy, Portugal, Germany and Belgium, in factories where health of the people is taken care of.

STAFF

As a restaurant business we have the ambition to create a nice atmosphere for our staff. Work is not the essence of life, but if you can make your living in a pleasant way, you’re getting closer to daily happiness.

WHAT WE AIM FOR?

Getting better in what we do.
Skipping single-use-plastics in our daily work.
Reducing our waste to the minimum.
Finding more Belgian producers to work with.

INSPIRATIONS _ BOOKS

De helden van het echte eten _ Barbara Serulus & Johanna Goyvaerts
Eating animals _ Jonathan Safran Foer
Omnivore’s dilemma _ Michael Pollan
Who Really Feeds the World? _ Dr Vandana Shiva

INSPIRATIONS _ CHEFS

Kobe Desramaults
MAD Food _ Rene Redzepi
Relae community _ Christian  Puglisi
AMASS _ Matt Orlando

INSPIRATIONS _ DOCUMENTARIES

Keuringsdienst van waarde _ NPO3
Demain _ Mélanie Laurent & Cyril Dion