Black, Yellow, Green - Belgium and its sustainable addresses

Entropy Restaurant receives the Good Food label’s highest distinction in Brussels for the 4th consecutive year, rewarding its committed sustainable cuisine.

A new seasonal menu shaped by harvests, featuring asparagus, mushrooms, flowers, and herbs at their peak.

In Brussels, Entropy links cuisine to producers with seasonal menus, short supply chains, and local, sustainable collaborations.

Entropy, with Be Planet and Le Bon Moment, launches a campaign to fund a mobile educational caravan on sustainable food for children in Belgium.

At the beginning of May, Entropy is taking a short break to follow the rhythm of the seasons. Reopening on May 21 at the start of summer — we look forward to se

Takeover of Entropy Restaurant in Brussels: turnkey venue, 9-year lease since 2022, horeca designation, strong potential. Apply by end May 2026.

Entropy is temporarily closing its restaurant to launch a European project on sustainable food and build an incubator for future food systems.

Entropy is proud to be featured by De Morgen among the most inspiring restaurants in Brussels and Flanders, recognizing our sustainable cuisine.

Entropy joins the Top 25 sustainable restaurants in Europe by the 360 Eat Guide, recognising pioneers leading the future of responsible gastronomy.

At Entropy, craftsmanship meets activism through seasonal plant-led cuisine, conscious sourcing and in-house work, shaping an agile gastronomy rooted in impact.

Entropy Restaurant enters Belgium’s 360° Eat Guide Top 10, a recognition of a plant-forward cuisine driven by consciousness, seasonality, and constant evolution

Proud to be selected among the winners of the EU TASTE call and the City of Brussels Climate Plan, advancing sustainable food innovation and climate action.

In May, Entropy Restaurant celebrates 4 years in Brussels. A project built over 10 years, with plenty of work behind the scenes to get here.

Dry January at Entropy is all year round. When alcohol takes a step back: a simple passing trend, or a genuine shift toward preventive health awareness?

Elliott Van de Velde, among the talents shaping the food systems of tomorrow, according to Trends/Tendances’ 2026 ranking of Tomorrow’s Personalities.

In Belgium, Andrea Mastropietro and Dries Delanote shared insights on soil, gardeners, and their essential role in a living, plant-based cuisine.

A collective effort with local partners to support 650 families, reminding us that simple, shared gestures can truly make a difference.

An international recognition for Entropy’s intuitive, sustainable and plant-driven cuisine in Brussels.

2025 leaves behind 12 months of constant dialogue between creativity, seasonality, and commitment. As we enter our winter break, thank you.

Plant-based cuisine through techniques, health, environmental impact and pleasure, shared by chefs, educators and culinary guides.

Le Vin des Femmes reflects on its experience with us: rethinking our relationship to taste, ingredients, and responsibility.

An intuitive and sustainable plant-based cuisine, elevated by bold food & drink pairings. A creative and responsible sensory experience in Brussels.

“In Brussels, a high-end gastronomy that appeals to everyone. Chef Elliott Van de Velde serves delicious dishes, sourced from a healthy & sustainable ecosystem¨

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

Latest release of 360 Eat Guide is a tribute to our commitment as one of the most holistically sustainable restaurants in Europe

Circles for sustainability – Points for gastronomy Beyond grateful to be recognized for the 3rd year among Belgium’s most sustainable gastronomic restaurants!

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.

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 this event presented by Sébastien Ripari and beautifully captured on camera by Mehdy Nasser 🎥

Michelin-starred Thierry Schwartz joined Entropy for a natural, sustainable four-hands dinner in Brussels — the first of a recurring series.

L'Eventail" magazine explains the journey of Entropy restaurant & its social purpose within a sustainable and circular business model; extracts - July 2025.

Poor nutrition is responsible for nearly 20% of deaths worldwide How can we act to change that?

In the heart of Brussels, Entropy offers a plant-based experience full of promise...

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

“Elliott Van de Velde and Adeline Barras define Entropy as a return to simplicity and the human touch.”

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!

A Masterclass given by chef Elliott Van de Velde

283 tennis balls, or 8.5kg of CO2, used for one square metre of acoustic material.

Now choose between a 4 or 5 sequence menu for your Friday lunch.

« Reinventing the Horeca sector with commitment and social creativity »

During the Horeca Forma Be Pro open house, the young chef gave a masterclass on 'Sublimating a Plate Presentation'.

In the ring today, it's our eco-systems that are being challenged!

A year filled with challenges and tremendous support that you have given us.

‘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

¨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¨.

💡Many dates to come and experience a free game about teh impact of our food choices (Fresqque de l'Alimentation) at Entropy Restaurant !

The opportunity to taste experienced cuisine at affordable prices in the best gourmet restaurants in Brussels and Belgium with Jong Keuken Geveld

A restaurant is a place for sharing, but also a place for awakening. Our job as chefs , is to transmit messages

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

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.

At the beginning of July, a meeting with Bordeaux winegrowers. Nearly 11 winegrowers from the Médoc, Libourne and Entre Deux Mers.

That's how @restaurantmirazur introduces one of its books, Sous le signe de la lune.

It's World Picnic Day. An opportunity to highlight the tasty, plant-based alternatives to the club triangle sandwich at the corner store!

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.

Bulbs and onions in season Leeks, shallots and onions give alliums a run for their money, and illustrate our growers' seasonal vegetables.

Our plant-based gastronomy restaurant welcomes you in a unique and classified setting with an urban garden in the heart of Brussels.

Entropy is a GoodFood certified restaurant, with a sustainable approach in all its forms and a gastronomic angle right 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 !

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

With these new proposals, you'll have no excuse not to come through our doors!

Plongez dans l'univers des fournisseurs d'Entropy, ces acteurs qui partagent les mêmes valeurs d'engagement que notre restaurant. Découvrez les ici.