Restaurant Rizoom

Rizoom fine-tuned
from Wednesday 2 October 2024,

A new chapter.

A new chapter looking for essence and experimentation, with a focus on the product, guided by Japanese philosophy and techniques.

Between July 20th and the reopening on October 2nd, the team is in full preparation and the restaurant will be closed.

Reservations for October and November
open up from August 1st 10 a.m.

Reservations for December
open up from October 1st 10 a.m.

→ More info rizoomgent.be

Rizoom creates its umami-based cuisine using matured meat and fish. Guided by shellfish, crustaceans, vegetables and herbs according to the rhythm of the (micro)seasons. The use of condiments and age-old preservation techniques mainly rooted in Japanese cuisine, as well as the use of open fire, add extra depth.

Reservations for October and November
Open up from August 1st, 10 a.m.

Reservations for December
Open up from October 1st, 10 a.m.

→ More info rizoomgent.be

Reservations for October and November
Open up from August 1st, 10 a.m.

Reservations for December
Open up from October 1st, 10 a.m.

→ More info rizoomgent.be

New chapter.

Rizoom will grow into a more intimate dining experience centered around the kitchen.

Reservations for October and November
Open up from August 1st, 10 a.m.

Reservations for December
Open up from October st, 10 a.m.

→ More info rizoomgent.be

Rizoom fine-tuned
from Wednesday 2 October 2024.

A new chapter.

A new chapter looking for essence and experimentation, with a focus on the product, guided by Japanese philosophy and techniques.

Between July 20th and the reopening on October 2nd, the team is in full preparation and the restaurant will be closed.

Reservations for October and November
Open up from August 1st, 10 a.m.

Reservations for December
Open up from October 1st, 10 a.m.

→ More info rizoomgent.be

After dinner sweet spot …
La Cosa / The Thing - Alfredo Maestro
Cuvee Excellence - Christian Binner
Bergweingarten - Pierre Frick
Szamorodni - Jakab
Jo Licqueur - Philippe Bornard
Late Harvest - Dorogi
Macvin - Didier Grappe
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The lovely colours of our non-alcoholic pairing. All kombucha based.
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Horseradish and yuzu chong
Sea buckthorn, ginger and lemon verbena
Rosemary and smoked lapsang
Jasmine and blood orange
Yellow bell pepper and green mandarin
Hibiscus, grape and raisin
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All homemade by and

We’re open for lunch on Wednesday and Friday. We serve dinner from Wednesday until Saturday. All bookings and information online www.rizoomgent.be
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Tonight’s wine up.
Riesling | Chateau Pauque
Self Care | Drap
Grinton | Movest
Muscat Orange | Sclavos
Tony Truand | Thomas Jacquin
Moustache | Ad Vinum
Korry | Katla
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Oysters ready for the fire.
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Open for lunch on Wednesday and Friday
Open for dinner from Wednesday until Saturday
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On Wednesday and Thursday we serve a small or tasting menu. On Friday and Saturday we only serve a tasting menu. All info and reservations on our website www.rizoomgent.be
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Sunny kitchen views
Open for lunch on Wednesday and Friday.
Open for dinner from Wednesday until Saturday.
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info and contact
www.rizoomgent.be
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New SRC wines added to our bottle list.

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Koji-aged wild duck.
Served as our main dish next week.

Yes! We offer gift cards. You can drop by the restaurant on Wednesday and Friday from 10h, or on Thursday and Saturday from 15h. We are open until Friday the 22nd of December.
If you can’t drop by, you can always purchase a digital gift voucher on our website www.rizoomgent.be.

We wish you all a pleasant and cosy end of the year!
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info&reservations
www.rizoomgent.be
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Lunch on Wednesday and Friday
Dinner from Wednesday until Saturday
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#9000

www.rizoomgent.be
Lunch / Wednesday and Friday
Dinner / Wednesday until Saturday
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Soon on the wine list. Lâcher Prise 2018 | Domaine Rieffel
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Lunch | Wednesday and Friday
Dinner | Wednesday until Saturday
www.rizoomgent.be
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Love the colours of our pairing. Vivid wines, junmai sake and homemade kombucha, or just mix and match, happy to help!
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Very happy with this new look thanks to the beautiful hand and creative mind of !
Lunch | Wednesday and Friday
Dinner | Wednesday until Saturday
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Blood peaches / ready to hit the fire and serve as our last dessert.
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Lunch / Wednesday and Friday
Dinner / Wednesday until Saturday
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www.rizoomgent.be
0493 44 76 89
[email protected]
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#9000

Just in! Yuzu-sake by Heiwa Shuzō
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New on our apero list. Vermouth Rosso made with Syrah and Nero d’avola out of southern Sicily by
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Blood peach, shiso ice cream, fermented black currant biscuit.
Paired with Cuvee Excellence 2010 by .binner
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Lunch / Wednesday and Friday
Dinner / Wednesday until Saturday
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info and reservations
www.rizoomgent.be
[email protected]
0493 44 76 89
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Blood peach, shiso ice cream, fermented black currant biscuit
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Lunch / Wednesday and Friday
Dinner / Wednesday until Saturday
-
info and reservations
www.rizoomgent.be
[email protected]
0493 44 76 89
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Palo Blanco 2018 by
100% Palomino grapes
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