Dear guests,

After one year of opening and a year of lockdown, we had quite some time to reflect on the future.

I questioned how I prefer to play in my own kitchen. The fact that I want to focus on a sustainable and biological kitchen,
mostly with vegetables, wild herbs and grains, stays a fixed value.
But I realised that my pleasure and actually also my strength lays in creating menu’s.
A series of dishes and flavours.

That’s why we decided to evolve from an à la carte restaurant to a menu based restaurant, with adapted wines and drinks.

The wood oven will keep on burning. More than ever we will be roasting, smoking and even drying in it.
With the only difference that we will not be baking pizza’s in it anymore.

Yes, I am the first to admit that I will miss our sourdough pizza’s.
But I am also convinced that this is the only logic and good way to continue Magma.
A restaurant where I can keep exploring my own limits in the kitchen, where I can truly be myself
and where vegetables can get an even more important place in the menu.

We are looking forward to receiving you in our renewed MAGMA restaurant.

Maarten Van Essche
and the MAGMA team

Due to the new Corona measurements
we can only allow guests with a Covid Safe Ticket.

We apologize for the inconvenience.
Thank you for your collaboration.

Take away is not possible for the moment

Thank you for your enthusiasm en support the last months!

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.


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.


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.


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


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.


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.


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


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


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


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.


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.


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


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


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

MAGMA is a restaurant where dining is casual but the menu well-considered.
Where the harvest decides the menu and the soundtrack defines the rhythm.
Magma is a sustainable restaurant where ingredients are pure and wines alive.
Where vegetables and dough slowly ferment.

Magma is minimum 95% organic, with the ambition to aim for more.

Maarten Van Essche, chef

We are always looking for motivated people to join our team.
Kitchen, service, sommelier, cleaning, farming, …

We are currently looking for a bartender / front of house.

Feel free to contact us at

Open from 6pm
Tuesday till Saturday
+32 15 68 96 09