Pollevie

Martin Berkelmans has a passion for vegetables. He sources them from a food forest and a local farm and likes to experiment with them in his fermentation lab. The versatility of vegetables makes his dishes both playful and intriguing – they dictate the culinary direction, although meat and fish are also incorporated into his cooking. The succulent partridge breast and the rich stew are elevated to new heights with parsley root, a vegetable and walnut purée and a robust sauce featuring cassis for a sweet-and-sour note. The slightly industrial feel and organic vibe lend this inviting restaurant a unique character.