Maven

MAVEN sources around the world. A series where we travel around the globe, looking for the best cuts to bring right to your table. First episode online this week.

We’re happy that we can create a world where the art of butchery meets culinary innovation.

We're happy that we can create a world where the art of butchery meets culinary innovation.

Yesterday, we launched our first book.

Hand-carved excellence: Our team ensures every slice meets the highest standards of quality.

The Sakura Tomahawk - a rare and remarkable cut selected for its outstanding flavor and tenderness.

While you're dining at Maven, see the process that transforms prime cuts into culinary masterpieces in our dry aging unit.

We tried to create the perfect atmosphere at Maven to give you an unforgettable experience. All elements were carefully designed and put together to create our own unique style. And maybe we're trying something new this weekend...

The centerpiece of our restaurant is our impressive dry aging unit, where we preserve our meat in perfect condition, ready to be expertly grilled in our kitchen. These state-of-the-art units ensure a constant flow of air, air quality, controlled temperature and humidity. It is allowed to dry age gradually and instead of lying in an airtight plastic bag, it can do, what food loves to do most: breathe.

Txogitxu beef, a premium delicacy hailing from the heart of the Basque Country. Selected from mature cattle and aged to perfection, each cut boasts exquisite marbling for unparalleled tenderness and depth of flavor.

Where fire meets flavor, the magic begins.

Last week, we unveiled our latest wine menu, curated to enhance your dining experience with us. Rest assured, whether you're indulging in a succulent steak or savoring a tender cut of lamb, we have the ideal bottle to perfectly complement your meal. We look forward to welcoming you back for an unforgettable dining experience.

Hell yeah, once again we are proud to be listed as one of the 101 best steak restaurants in the world.🔥
For the fourth year in a row, we have been selected.
This year, we are ranked number 49. Thanks to the whole team!🤍

At Maven, we adhere to a zero-waste philosophy, ensuring that even the smallest portions of meat are utilized to their fullest potential.

As part of our daily routine in preparing our meat counter offerings, we meticulously debone our meat, conscientiously extracting any remaining morsels. These precious scraps are then thoughtfully collected and repurposed in crafting our signature handmade sausages and burgers, featured intermittently on our menu.

This commitment to resourcefulness not only minimizes waste but also enhances the unique and sustainable dining experience we strive to offer.

Besides our amazing selection of wines, we have a range of cocktails to start your dining experience at Maven in style.

Has anyone tried our Carima since Visser's confession?

Who's passing by this weekend?

Arriving a bit early? We're delighted to welcome you to our lobby where you can enjoy some drinks while we prepare your table.

The marbling of this tenderloin is just 🤌

Your experience is our top priority. Once you've chosen the perfect cut of meat, our knowledgeable MAVEN team will personally present these selections to you. They are delighted to provide further details about each cut before we carefully place them on our grill.

Grilled to perfection 🔥

Remember that one night in July when Luc de Laet & Jules Koninckx worked their butcher magic live at Maven?

Happy sunday!

Enigma. 😋

Never too late to take a picture. 📸

Wagyu beef croquettes & pickles.

Meet our chefs Arun and Vincent. 🤍

Japanese Wagyu Kobe A4.

A glass of champagne is always a good idea 🥂

🤍