Photo: Maurice Jaccard & Wim Demessemaekers
Entropy
76-80
Gastronomy points 2025
A role model and mentor
In the heart of Brussels, within a century-old hall on Place Saint-Géry, Entropy weaves activism with artistry. Born in May 2022 as a social mission before becoming a restaurant, it was supported by the Brussels Region to help feed those in need. Today, the dining room hums with energy. Materials are repurposed, tableware upcycled, and local artisans leave marks through thoughtful craft. Inclusivity is held high, and thus the menu must be accessible to all: plant-based and free from most allergens. The wine list shifts with the seasons, highlighting winemakers as devoted to sustainability as the producers they work with. A mindful experience, guided by Elliott, Adeline, and their team, ensuring every detail reflects conscious dining.
Sustainability highlights
- Fully plant-based and gluten-free menu, welcoming all dietary needs
- Prepare 150 social meals each week for people in need
- Offer staff a three-day weekend plus one training day for development or supplier visits
- Share delivery logistics with other restaurants to reduce transport impact
- Source ingredients from within 0–80 km of the restaurant
- Feature a spirits list composed almost entirely of artisan brands
- Maintain a documented sustainability manifesto
Information
Head Chef: Elliott Van de Velde
Pl. Saint-Géry 22, 1000 Brussels Belgium