Photo: Tine Claerhout
Meteor
76-80
Gastronomy points 2025
A glistening universe of its own
Considering the name, it’s tempting to use space-metaphors when describing chef Maarten van Essche, but the reality is, he keeps his feet firmly on local ground, carefully monitoring what the season has to offer. In the tranquil interior of this restored, old parsonage, dinner comes in a five- or six course version, combining the best of local, organic produce, sustainable fish (no farmed varieties are allowed!) and meat, which is carefully selected in line with a “nose-to-tail” philosophy.
Sustainability highlights
- At least 95 percent of products are organic, from food to clothing
- Curate a small wine selection of about 40 bottles from bold natural producers
- Local produce only, rarely sourced beyond Belgium
- Commit to zero waste: sorting glass, paper, PMD, and compost
- Prioritize staff work–life balance
- Tableware from Italy, Portugal, Germany, and Belgium, with fair conditions
Information
Head Chef: Maarten Van Essche
Sint-Amandusstraat 5, Heffen, Antwerp, Belgium 2801