Savage

Berce – broccoli

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Best neighbor .brussels.

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A fleshy meat with a slightly nutty taste, packed with vitamins and trace elements.

Basically, oysters are always a good idea.

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Pumpkin cream, comté mousseline, liveche oil, fermented bread tuile, mizuna, roasted pumpkin, candied kumquat.

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The hymn to botanicals extends to the drinks menu, where a carefully selected range of biodynamic and/or organic wines are offered alongside various house specialties.

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It’s that time of the year.

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All about green(s).

Daikon cucumber wasabi condiment, green juice spinach tarragon, carrot cream, basil mayonnaise , oil green mint, fermented bread crouton.

Endless concentration of flavors and textures.

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Basilicombre.

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Our regions' craftsmanship spotlighted with the imposing marble table in the heart of the restaurant, a work of European stone by Libramont master marble artist .

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A unique plant-based menu (42€) constantly evolving depending on seasons and our favorite local producers.

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A plant-focused experience putting the emphasis on vegetables.

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Our tableware, handmade in Holland by the collective, which offers people with disabilities the chance to work in a creative, multidisciplinary environment. Edwin Vollebergh , the designer, revisits the famous "Delft" in a rock'n'roll way around four themes: love, coffee, work and music.

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Never ending lunches.

From Wednesday to Friday (2 course – 25€), for sure, but also and above all, on Saturday (4 course – 42€), and that's just great.

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EXCLU !
On Sunday August 25, Savage will be open at lunchtime with a full vegetarian 5-course menu and its alcohol-free pairing.

Number of places: 40
Price: €75/person
Booking: by e-mail to [email protected]

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🍎 🍏

Today we bottled the second part of our grape cider project for .restaurant , a co-fermentation of apple juice & pinot noir from resulted in this cider/wine hybrid. Flat Tire 2.0 , collab with .mederie

Our downstairs table for 6 people, in the middle of the kitchen. Book now.

Bonnes fêtes à tous. 🫶🏻