Trying to make sustainability more concrete
Georges Athanassopoulos leads a small and dedicated team that makes a big difference without a big fuss. They may sometimes fly under the radar, but we consider them to be among the most serious and well-versed of all the restaurants in Brussels. Everything is based on respect for ingredients. First and foremost, learn about the changes of the seasons, about the rhythm and pulse of the wind, rain, and snow, and get to know the people behind the products. What sets Màloma apart from other ambitious restaurants is how they address sustainability without being pretentious — to spread knowledge and inspiration. The food is ingenious: simple yet advanced, curious, searching, easygoing, and heartfelt.
• 90 percent organic
• Does not serve salmon
• Follows the seasons
• Strives to reduce water consumption
• Clear guidelines with respect to staff