Gastronomic cuisine accessible to all
The opportunity to taste experienced cuisine at affordable prices in the best gourmet restaurants in Brussels and Belgium with Jong Keuken Geveld
If there's one initiative that really speaks to us, it's that of the Jong Keuken Geveld collective. Unfortunately not always well known to the Brussels public, this action initiated by Horeca Vlaanderen opens up the gastronomic kitchens of talented young Belgian chefs at an accessible price for 40 days to young people under 35.
It's an opportunity to taste experienced cuisine in a unique setting at the best gourmet restaurants in Brussels and Belgium! We're proud to have been selected as one of the 5 chefs chosen by the collective for the city of Brussels!
Reservations for this exceptional event (possible from October 1 to November 11) can be found on the Jong Keuken Geveld website. Reservations open on September 11 at noon!
Don't miss this opportunity!
🌱 Entropy restaurant, vegetarian gastronomy
🙋♀️ We cater for all diets on request (glutenfree, vegan, lactose intolerance)
📍 Place Saint Géry 22, 1000 Brussels center
⏰ Wednesday - Saturday evenings (and Friday lunchtimes)
🌐Reservation - entropyrestaurant.be
⭐Gault et Millau discovery of the year
Discover also
Entropy top ranked (5 radishes) in the famous We're Smart Green Guide
What a source of pride for our work & team to join this very privileged circle of the 132 best chefs at the forefront of plant-based, committed gastronomy!
Gastronomixs : Elliott Van de Velde shares 12 of his recipes!
Goodbye Winter, Hello Spring !
« Zero Waste cooking »
A Masterclass given by chef Elliott Van de Velde
Ecological acoustic decoration made from recycled tennis balls
283 tennis balls, or 8.5kg of CO2, used for one square metre of acoustic material.
New menu "Jardin": even more options for the undecided!
Now choose between a 4 or 5 sequence menu for your Friday lunch.
Appearance in Horeca Magazine
« Reinventing the Horeca sector with commitment and social creativity »
Jong Keuken Geweld
Masterclass by Elliott Van de Velde
During the Horeca Forma Be Pro open house, the young chef gave a masterclass on 'Sublimating a Plate Presentation'.
La théorie du Boxeur: a film about the resilience of our environment
In the ring today, it's our eco-systems that are being challenged!
Unforgettable experiences at Entropy Restaurant
2024, a remarkable year. 2025 here we come!
A year filled with challenges and tremendous support that you have given us.
Elliott Van de Velde Young Chef of the Year 2025 Brussels Gault&Millau
‘In this former 18th-century coaching inn, Elliott Van de Velde not only brings out the best in vegetables, he also takes the essence of flavours to the extreme
Educating about sustainable food for a more sustainable world
¨Perhaps the best service we can render the population in this context is to refect cooking classes at school, and to encourage them to go to the market¨.
We are what we eat. And your choices have a real impact on the world!
💡Many dates to come and experience a free game about teh impact of our food choices (Fresqque de l'Alimentation) at Entropy Restaurant !
The market gardener is ultimately the first cook
A restaurant is a place for sharing, but also a place for awakening. Our job as chefs , is to transmit messages
“The best fertilizer for vegetables is the gardener's shadow”.
Chef and co-founder of Entropy, Elliott Van de Velde has turned to 100% plant-based cuisine. A choice that strengthens ties with his market gardeners
Black, Yellow, Green - Belgium and its sustainable addresses
¨Again a restaurant? ¨ 2 years down the road
When in2022, we were selected from some fifty other project proposals to occupy this unusual listed site in the center of Brussels, we knew it would be more.
The movement of life.
At the beginning of July, a meeting with Bordeaux winegrowers. Nearly 11 winegrowers from the Médoc, Libourne and Entre Deux Mers.
¨ To have a garden is to benefit from an open-air taste laboratory¨
That's how @restaurantmirazur introduces one of its books, Sous le signe de la lune.
Tasty, plant-based alternatives to the club triangle sandwich!
It's World Picnic Day. An opportunity to highlight the tasty, plant-based alternatives to the club triangle sandwich at the corner store!
Enjoy a local and sustainable dessert all year long at Entropy
Here, we cater to sweet tooths who don't stray from their values! Don't miss our seasonal desserts, concocted with local produce, whatever the time of year.
Season of Bulbs and Onions!
Bulbs and onions in season Leeks, shallots and onions give alliums a run for their money, and illustrate our growers' seasonal vegetables.
Organize your next event in our restaurant!
Our plant-based gastronomy restaurant welcomes you in a unique and classified setting with an urban garden in the heart of Brussels.
Entropy : a sustainable approach awarded with Good Food label
Entropy is a GoodFood certified restaurant, with a sustainable approach in all its forms and a gastronomic angle right in the heart of Brussels.
PLAN YOUR EVENT IN THE HEART OF BRUSSELS
Need to make a booking for a special occasion? Our restaurant is at your disposal for any type of event! Our space is composed of 2 rooms for up to 50 persons !
We welcome Spring with a brand new space !
Get ready to embrace sun in our new space as of April, as we offer a spring version of our plant based cuisine, together with natural wines & mocktails
2024, 3 times more Entropy
With these new proposals, you'll have no excuse not to come through our doors!
Bocuse d'Or
Sustainable Food Award
Entropy Restaurant at home for Christmas
De la Terre à la Table : Zoom sur les fournisseurs durables du restaurant gastronomique Entropy
Plongez dans l'univers des fournisseurs d'Entropy, ces acteurs qui partagent les mêmes valeurs d'engagement que notre restaurant. Découvrez les ici.
Prix "Sustainability" Gault & Milau
Hearth Project x 4 Wings Foundation
Une première bougie riche d'actualité
Welcome to Entropy