Klok

Locally grown common sense

In a space more like a hotel lobby, you will find Klok — Florent Ladeyn’s contribution to the Brussels restaurant scene. He is in love with Brussels and its surroundings, he says, even though he also owns restaurants in France. His passion flows towards the small-scale, local, and honest, and that zeal is impossible to miss when you settle into the bright, open space. Everything about this feels authentic: an open kitchen, simple tables and chairs, a relaxed reception, and an atmosphere clearly rooted in the Belgian soil. The dishes feel stark and rustic, bordering on ascetic.

Summary:

• Nose-to-tail gastronomy

• 100 percent local food

• Regularly meets with farmers and growers

• The seasons dictate the menu

• Wines from smaller producers, no more than 850 km away

• Strives for balanced working hours for staff