Nico Corbesier, head chef at Kline, what is your general approach in the kitchen?

–        Having spent many years living with my grandmother in the countryside before becoming a city rat I learned to work exclusively seasonal and local and strive to have as little eco-footprint as possible. Dairy from an old lady called Jeanneke, authentic Miso from Nuu, mushrooms from Eclo, growing them in the old abbatoir-basement, and many more.

How do you make sure that you have a good relationship with your producers?

–       We try to keep close and personal contact with all of them. Before opening the restaurant, we already visited many of them; as a team-building exercise and as inspiration. This team is extremely motivated, always growing and smiling. I love them all and would be completely helpless without them.

What are your plans for the future?

–       Together with the co-founders we have been preparing this project for more than two years. Now that it’s finally real we feel the need to make Kline grow first and become a landmark in the neighborhood. We will do this by taking care of each other, being curious, and challenging ourselves.



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