Slow food

ZOUTEROVER

Menu:
Pork Burned Ends
Geschroeide makreel - zeewiertartaar - zuurdesem - cresson
7 weken gerijpte entrecote Holstein premium
Provençaals geflambeerde Merckx halloumi postelein prei scheuten (veggie)

Fire chefs Kevin Kegeleers and Nick Van Hoof, aka Zouterover, conquered the hearts and mouths of all foodies since Grillmasters. Experimenting with flames, pure flavors and unexpected combinations, they will still your hunger and make you crave for more.

NATIVE

Menu:
Brioche pulled pork met pickled veggies en chilimayo
Brioche shiitake met boerenkool, sesam en soya  (vegan optie)
Onion bahji's & vegan yoghurtsausje (vegan & glutenvrij)
Lentesla met asperges, wortel, rode kool, kruiden (vegan & glutenvrij)
Tarwe empanada: rundsvlees, ei, olijf, salsa
Spelt empanada: seasonal veggies, salsa (vegan & tarwevrij)

Native is a restaurant with a focus on local, seasonal and sustainable products. Breaking away from the traditional concept of meat or fish accompanied by some greens and putting the spotlight on seasonal vegetables instead, the dishes of Ben & Jimmy do not follow demand, but rather what nature can offer us. In that same philosophy we highly encourage the concept of "sharing is caring", experience-, drink- and foodwise.

STOKED

Menu:
Middle eastern lamb sausage roll, rose & date ketchup
Thai spring rolls - shiitake, bean sprout, coriander & nam jim
Steak, stout & cheese pie
Italian tomato, chickpea, fennel & fontal cheese pie
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A mobile restaurant offering a variety of dining experiences for the love of honest food. Farm to fork is not an empty phrase in the kitchen of Stoked. Their love for the ingredient results in respect for the farmer and ultimately an even more delicious plate of honest food.
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BORGO GELATO

Menu:
Happiness in a cone




It all started as the dream of a crazy Italy, pizza, spaghetti alle vongole and gelato lover named Koen. Quickly evolved as he took courses to become an ice cream maker in Bologna, Milan, Perugia, Utrecht and Eindhoven to become the best icecream maker he is today, working with honest and traceable products. Happiness in a cone since 2017.