2024, a remarkable year. 2025 here we come!

2024, what a year! Thank you for the many challenges and the considerable support you have given us.

We continue our mission towards a more inclusive and sustainable approach to food in 2025 with:

🌱an ongoing commitment to vegetarian and plant-based cuisine, fostering value-creating local food ecosystems. Thanks to WE'RE SMART® WORLD Frank Fol - The Vegetables Chef® Gil Dumarey @360eatguide @goodfood Gault&Millau for helping us on this ongoing journey

🌱a growing ecosystem of the best local producers you can find around Brussels; soon launching a consumer pick-up point with a weekly delivery of fresh Herbéa produce!

🌱more accessible access to our restaurant and its events open to the public on Mondays (inspiring workshops & conferences on sustainable food & resilient ecosystems) Thank you Bleen for being such an inspiring partner on this

🌱our new role as regular teachers at culinary schools and in particular Horeca Forma Be Pro

🌱partnerships stronger than ever Gastronomixs Diamond Europe Écotable VoEvents hey!Charly Mathilde Wittock Yousef Hidarinia Sarah Catoul

🌱Joachim de Meester Options Belgium

🌱renewed support for social initiative Ralliement des fourchettes & the wonderful Secours Populaire team

🌱and icing on the cake, the best guests at our table. Thank you for your curiosity, your support, your kindness . Photos of a superb event organized with VoEvents Photographer Bryan Nicola Maxwell Elliott Van de Velde Amandine Vandormael Bernd Bosch Adeline Barras Marthe Maerten Battiste Deiana

🌱 Entropy restaurant, plant-based gastronomy

🙋‍♀️ We adapt to all diets on request (glutenfree, vegan, lactose intolerance)

📍 Place Saint Géry 22, 1000 Brussels

⏰ Wednesday to Saturday evenings (and Friday lunchtimes)

🌐Reservation on entropyrestaurant.be

🎁Gift cards on sale on our website

⭐Discovery of the year @gaultmillaubelgium , Top 3 of @360eatguide, 4 radishes @best_vegetables_restaurants , Goodfood-labeled restaurant.

🙋‍♀️ Privatization outside opening hours still possible by e-mail