Photo: Maurine Toussaint
Pollen
71-75
Gastronomy points 2025
Sustainable fare with a French flair
This friendly, family-run establishment boast their own farm, market garden, bakery and vineyard. Furthermore, the restaurant serves as a greenhouse for young, aspiring individuals who get to work along experienced, regular staff, be it the passionate sommelier or the kitchen staff, so expertly making use of every part of the produce. The end-result is impressive – and this includes flavours, techniques, visual aspects and, of course, sustainability.
Sustainability highlights
- Foster open communication: listen, share ideas, and address challenges together
- Work primarily with local farmers and producers
- Improve waste management by creatively using every part of each ingredient
- Provide more opportunities for young talents to develop their skills
- Support Belgium producers of wine, cider and beer
- Aprons are made in Brussels
Information
Head Chef: François Durand
1, rue Naxhelet, 4520 Wanze, Belgium