discover our
seasonal menu.

our menu is plant-based and changes every 6 weeks depending on what’s available at the market and our chef’s inspiration.

four steps - six steps

book a table
Close-up of a white plate with orange-colored food garnished with green herbs, red onion slice, and peas, placed on a pink marble surface.

four steps.

68.-

first.

several small starters and homemade bread

smoked tomato
turmeric sorbet
blueberries from our Ardennes by Fred & Berries
feta

second.

eggplant
miso gochujang
grilled vanilla fennel
fried tofu

third.

a selection of cheeses is suggested to you, 16.-

rhubarb
raspberries
tarragon

fourth.

A plated dish featuring a variety of artistic food arrangements, including sliced vegetables, herbs, and a sauce, on a white plate set on a wooden table with cutlery.
A plastic cup filled with a dark beverage, placed on a light wooden surface, with a white straw inserted through the lid.

six steps.

79.-

first.

several small starters and homemade bread

ajo blanco
kohlrabi
fermented strawberries
habanero

second.

smoked tomato
turmeric sorbet
blueberries from our Ardennes by Fred & Berries
feta

third.

artichoke «  à la barigoule »
olive polenta
zucchini mint
carrot espelette
avgolemono

fourth.

eggplant
miso gochujang
grilled vanilla fennel
fried tofu

fifth.

a selection of cheeses is suggested to you, 16.-

rhubarb
raspberries
tarragon

sixth.

book a table
A bowl of cooked chicken pieces garnished with green herbs on a light-colored table with a fork nearby.
Various dishes of gourmet food on a marble countertop. Plates include a dessert with a spiral topping, a dish with greens and cheese, and other gourmet presentations, with a wooden bench and patterned floor in background.