Entropy ranks #74 best plant-based inspired restaurant in the world!
An intuitive and sustainable plant-based cuisine, elevated by bold food & drink pairings.
A creative and responsible sensory experience in Brussels.
At Entropy in Brussels, Elliott Van de Velde elevates vegetables through an intuitive, creative, and deeply responsible approach to cooking. Carefully curated food & drink pairings — natural wines, sakés, and non-alcoholic creations — complete a truly immersive sensory experience.
Named Young Chef of the Year 2025 by Gault & Millau and ranked 74th best plant-based restaurant in the world by the Best Vegetables Guide, this self-taught chef is committed to a vision of gastronomy rooted in sustainability.
Through his plant-focused cuisine and his non-profit initiative Hearth Project, active since 2018 in the fight against food waste and food insecurity, he proves that gastronomic pleasure and positive impact are not opposites, but rather born from creativity inspired by the resilience of our ecosystems.
Discover also
Radilicious: “Entropy and the plant-based world: a captivating story”
“In Brussels, a high-end gastronomy that appeals to everyone. Chef Elliott Van de Velde serves delicious dishes, sourced from a healthy & sustainable ecosystem¨
Elliott Van de Velde at Delhaize’s Wonderfood Festival on 11/16/2025!
Fast forward to 2050: At Wonderfood Festival on November 16th, we will talk about how our food choices shape our future, and what actions we can take today
Why you’ll find us in the TOP 5 most sustainable restaurants in Belgiu
Latest release of 360 Eat Guide is a tribute to our commitment as one of the most holistically sustainable restaurants in Europe
360 Eat Guide ranks us among the Top 5 restaurants in Belgium!
Circles for sustainability – Points for gastronomy Beyond grateful to be recognized for the 3rd year among Belgium’s most sustainable gastronomic restaurants!
How our food choices influence our health
We no longer die (or far less) from transmissible diseases, but from civilization diseases linked to our lifestyle. Food is a major part of this.
Entropy featured among 20 plant-based restaurants in book Radilicious
Radilicious 2: twenty visionary stories, one hundred dishes – the new standard in pure plant gastronomy. Available at our restaurant Entropy for 65 euros!
A look back at our 4 Mains gastronomic event on 24 June 2025
A look back at this event presented by Sébastien Ripari and beautifully captured on camera by Mehdy Nasser 🎥
A partnership that makes a difference: Thank you, Diamond Europe
Thinking of a civil wedding at Entropy? Yes, it’s possible!
Thierry Schwartz at Entropy: Natural Fine Dining in Brussels
Michelin-starred Thierry Schwartz joined Entropy for a natural, sustainable four-hands dinner in Brussels — the first of a recurring series.
Entropy is taking a summer break 🌞
Entropy: Does militant cuisine reshuffle the deck of gastronomy?
L'Eventail" magazine explains the journey of Entropy restaurant & its social purpose within a sustainable and circular business model; extracts - July 2025.
Mondays at Entropy: a space for impact-driven events
Privatise our space for your meetings
Our non-alcoholic creations: homemade freshness & exclusive workshops
Did you know?
Your events and private dinners in unique venues — on request!
Our top 10 to follow that make a link between our food and health
Poor nutrition is responsible for nearly 20% of deaths worldwide How can we act to change that?
“ Entropy restaurant in Brussels, a real plant-based experience"
In the heart of Brussels, Entropy offers a plant-based experience full of promise...
Sébastien Ripari presents a 4-hands Entropy x Thierry Schwartz - 24.06
Entropy hosts a 4 Mains event with Michelin-starred chef Thierry Schwartz on June 24. 2 chefs, 2 visions, 1 shared universe. 10 courses grounded in naturality
Entropy, the soul of the table. Extract from the latest Be Perfect
“Elliott Van de Velde and Adeline Barras define Entropy as a return to simplicity and the human touch.”
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 !
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
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
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