Dialogue and openness at a newly established restaurant
Aster opened as recently as March 2023 and is run by friends Túbo Logier and Ydris Gryson. This is another small, personal, ingredients-driven restaurant with a big heart. The herbs and flowers are grown on their own farms. The vegetables must be organic and locally sourced from farms in Belgium; they look into everything from crop rotation to cultivation methods. Their focus is on natural wines — only organic wines count as real, and conventional wines have no place at Aster. When asked how they minimize food waste, their reply was short and to the point: “Make sure you don’t over-prep: carefully calculate portions to get clean plates back from guests. Make sure you don’t over-prep: watchful portions and calculations and clean plates back from guests.” Aster embodies today’s gastronomy — and their uncompromising cuisine truly makes an impact.
Photo: Lore Viaene
• Does not serve meat or poultry, only food from the sea and vegetables
• All vegetables come from Belgium
• Food is cooked over an open fire
• Many collaborations with smaller growers and producers
• No conventional wines unless organic