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.

You also seem to focus a lot on design. Can you share more about that?

– Yes, we collaborated with BIM BAM BOUM studio to create new bar stools, working exclusively with artisans. We also invested in new materials for the kitchen, like aprons, and continue to work with Eva Kengen for handmade ceramics. The goal is to have 100% handmade ceramics by the end of the year.

How do you see iOda’s culinary identity now?

– We’ve become more professional in every aspect. The menu is clearer and more focused. I like to describe it using the French word “Simplexité,” a mix of simplicity and complexity. Every day, we’re getting closer to that ideal.

How do you view the current state of the hospitality industry in Brussels?

– It’s a challenging time for many of my colleagues, with businesses under significant pressure. Thankfully, we’re doing well so far, but we’re staying cautious and crossing our fingers every day.