iOda
76-80
Values-driven gastronomy
The past year has brought meaningful changes for ioda, benefiting both its staff and guests. Partly to promote a healthier work-life balance for employees, the restaurant has chosen to discontinue lunch service, creating valuable downtime for the team. Additionally, the evening menu has been expanded from four to five courses, enhancing the dining experience with even more variety and depth. Here, the cooking revolves around seasonal vegetables with an additional focus on seafood — all presented in well-prepared and creative dishes. Meanwhile, craft beer from microbreweries and natural wines, often organic or biodynamic, are served by the glass.
Sustainability highlights
- Offers homemade fermented drinks
- Invests in kitchen supplies made from sustainable materials, like cooking aprons and such.
- Reorganized restaurant operations to improve staff work-life balance •
- Uses ceramics from a local artisan
Information
Head Chef: Cesar Hoed
Rue de la victoire 23 1060 Saint Gilles
Ceasar Hoed
iOda, Brussels, Belgium
Last year was a big year of changes for iOda. Tell us about some of the key decisions you made.
– One major change was stopping lunch service to improve work-life balance for the team and enhance the overall experience. We expanded our fixed menu from four to six courses and added new team members. Additionally, our sommelier, Pol, now offers a non-alcoholic pairing made entirely of homemade beverages, which has been a key focus over the past few months.
How has the team responded to these changes?
– The staff is more motivated and less tired. Reducing the weekly schedule by 10 hours has made a big difference. With more time to design new dishes, it’s a win-win for the project and the team.
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