Màloma
71-75
Gastronomy points 2025
Màloma 2.0
This restaurant previously in a more central location, but has now moved closer to nature — and to its own sustainable rhythm. The transition took a year, yet every moment was worth it. Now, with a garden of their own and chickens roaming the farm, they can finally close the loop on circularity. What they don’t produce themselves, they purchase from nearby growers — sometimes paying in advance to offer security to their partners. These producers are regularly introduced to guests, once again completing the circle from farm to table. The dishes emerging from the kitchen are beautiful expressions of nature’s abundance — colorful and full of life.
Sustainability highlights
- Source all produce from within Belgium — even citrus
- Preserve ingredients from harvest oversupply
- Create in-house non-alcoholic pairings
- Serve specialty coffee roasted in Belgium
- Encourage staff to continuously learn and develop in both food and sustainability
- Work exclusively with producers who avoid packaging
Information
Head Chef: Georges Athanassopoulos
Chemin des Deux Fermes 5, 1331 Rixensart, Belgien