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 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.

The closer, the better.
We don’t pass the European borders, and going beyond Belgium is an exception.

• Vegetables from BioBoerderij Koolmees
• Eggs from a mobile chicken farm.
• Cheese we buy at Schockaert (Mechelen). Who has a great selection of artisanal cheeses. Most of them are produced in France and Belgium.

Yes, we are still working with animals. 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.

Similar to other businesses, waste is a big issue. We sort glass, paper, PMD and compost, but most of all we use our vegetables completely and use by products (stamps, skin, leafs, flowers…) in creams, powders, vinegar for fermentation. Animals we use “from nose to tail”, vegetables “from root to flower”.

We don’t buy food served in plastic bags or single used plastic boxes. Our herbs, vegetables and fruits are delivered in green EPS crates.

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

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.
Reducing our waste to the minimum.
Finding more Belgian producers to work with.