Cooked by fire.Guided by the season.
: Pumpkin, Pear, Celeriac, Walnut, Mushroom, Duck.
Reserve a tableWed — Sun
Dinner 18:00—23:00Kitchen closes 21:30
The idea
The menu beginslong beforethe kitchen.
It begins in a field in East Flanders, where a grower pulls beetroot small because we asked. It begins on a boat off Ostend, and in a dairy that still turns its own butter.
By the time anything reaches our fire there is very little left to do. We salt it, we burn it a little, we leave it alone. Some of it goes down to the cold room for months, so that October can taste of June.
The menu changes when the produce does — sometimes weekly, sometimes mid-service. A dish that works is allowed to stay. A dish that has stopped being true is taken off.
Read the storyGrowers
A handful of small growers within two hours of the door, most of whom we can call by their first name.
Fire
One hearth, one grill, one woodstack. Oak, beech and a little apple wood for the sweeter things.
Ferment
Koji, kraut and kvass. The cold room is the quietest part of the kitchen, and the busiest.
Nothing is styled twice. If it looks like this at the pass, it looks like this at the table.
Producers
From nearby, when possible.
The map is hand-drawn and the distances are rounded. The growers are placeholders for the kind of people a kitchen like this would call.
Harvested on Tuesday and Friday mornings, in the kitchen by lunch. The beetroot and leeks are picked small on purpose.
BeetrootLeekCeleriacKale
Sorting by hand, East Flanders — Tuesday
Off the boat, Ostend
Foraged, the Kempen — whatever the woods allow
The calendar
In season, month by month.
The fire gets bigger. So does the menu.
- PumpkinRoasted whole, miso
- PearVanilla, verbena
- CeleriacSlow-roasted in ash
- MushroomSmoked, then fermented
- DuckOver the embers
- WalnutFresh, then pickled
The list
Wine with a point of view.
Small European growers, low-intervention bottles, classic producers where it makes sense. The list is short on purpose and changes with the menu.
The full wine list
By the glass
Domaine du Petit FourneauPet-Nat Sans FaçonVintage 2024Glass €9Bottle €52
Wijngaard Het ZonneveldBrut NatureVintage 2021Glass €11Bottle €64
Weingut EckhausKabinett TrockenVintage 2023Glass €9Bottle €54
Weingut Lindenhof RauchSteinfederVintage 2022Glass €10Bottle €58
Sparkling
Domaine du Petit FourneauPet-Nat Sans FaçonVintage 2024Glass €9Bottle €52
Maison Aubrac-VialBlanc de BlancsVintage 2016Bottle €118
White
Weingut EckhausKabinett TrockenVintage 2023Glass €9Bottle €54
Weingut Lindenhof RauchSteinfederVintage 2022Glass €10Bottle €58
Orange
Weingut EckhausSkin-contact RieslingVintage 2023Glass €10Bottle €58
Red
Domaine des Trois RuisseauxGamay des PrésVintage 2023Glass €10Bottle €56
Sweet
Wijngaard Het ZonneveldLate HarvestVintage 2021Glass €9Bottle €44
Chef / Founder
Mara De Wilde
After kitchens in Copenhagen, Antwerp and Lyon, Mara returned to Belgium to build a restaurant around local produce and direct cooking.
- Copenhagen
- Antwerp
- Lyon
- Ghent
Cook it just enough that it still remembers the field.More about the kitchen
The room
32 seats. One room.
A small dining room built around an open kitchen and a long service counter. Dark wood, linen, stainless steel and a lot of candles. You can watch the fire from almost every seat.
- The fire is lit
- Doors
- Candles
- Last glass
Special evenings
On the calendar.
- Ask for a seat
Sunday Table
Six-course shared lunch, served to one long table. Plates travel; nobody orders.
- Ask for a seat
Grower Dinner
Dinner with a guest winemaker, five courses and the bottles that go with them.
- Ask for a seat
Ferment Night
A counter-seat evening in the cold store: pickles, koji, kvass and what they do to a plate.
In print — fictional editorial examples
“A restaurant with the confidence to leave things alone.”
“One of the city’s most thoughtful new dining rooms.”
“You come for the fire. You stay for the butter.”
Reservations
Come hungry.
Thirty-two seats, two turns on a Saturday, and a fire that does not wait. Pick an evening and we’ll keep a table warm.
- Tables are held for 15 minutes.
- Please tell us about allergies when you book — the kitchen cooks to the season, not to the last minute.
- Groups over 6 — please contact us directly.
Visit
Find the door.
- Wed — Thu
- 18:00 — 23:00
- Fri — Sat
- 12:00 — 14:3018:00 — 23:30
- Sun
- 12:00 — 17:00
- Mon — Tue
- Closed