Batch
71-75
Gastronomy points 2025
Local stories on a plate
In Ixelles, Batch flows from quiet mornings to vibrant evenings. By day it’s coffee, kombucha and pastries; by night, natural wines, craft beers and plates for sharing. The kitchen keeps its circle tight, sourcing from local farms and nearby seas, with ingredients traveling no further than the neighburing countries. The dining room unfolds across two levels, divided by a glass-brick wall that whispers of the city life. Light is placed with modern precision, while wood and dark red leather speak the language of a bistro.
Sustainability highlights
- Use exclusively local and seasonal products
- Strongly emphasize waste reduction
- Actively sort waste and work to eliminate single-use items
- Encourage staff to take on responsibility consistently
Information
Head Chef: Hadrien de Vaucleroy
559 Chaussée de Waterloo, 1050 Ixelles