At Alana Restaurant in Rethymno they serve a mix of traditional Cretan dishes and new dishes with a twist that still cary the DNA of Crete. About ten percent of the vegetables are organically grown and all wine is Cretan or Greek. I asked Stellios, Alana’s owner, if you only eat fish or vegetables, which dishes best represent Alana Restaurant. He recommended the grilled vegetables with yogurt sauce as a starter. Read more »
Café “Vooruit”, located in a large eclectic building that used to be the center of the local socialist movement, is a very relaxed meeting place with a unique outdoor terrace. They serve organic, local and fair trade products and have veggie dishes of the day. Read more »
I was immediately excited to visit restaurant Le homard et la moule in Bredene when I saw the picture of chef Donald Deschagt. His story about using seaweed and his own picked flowers and plants is fascinating. When the weather permits you can find Donald enjoying his own foodie tour when foraging in the dunes of Bredene. He enjoys being near the sea every day. Read more »
It’s hard to guess the number of cheeses that are sold in the shop. Christophe Haspeslagh’s guess is about 250 and he is the owner of this cheese and delicatessen shop in Oostende! The shop dates back to 1931 when his grandparents owned a general food store. There’s a variety of Belgian and organic cheeses, made of cow, goat or sheep milk. The demand for goats cheese has been growing rapidly the last few years. Read more »
Karin van Acker can give you every detail of the 150 beers she serves in beer cafe Den Toogoloog in Middelkerke. All the beers are produced at small Belgian breweries. I started with the Saison Dry Hopping. The beer has a tiny bitter flavour, which makes it very suitable as an aperitive beer. Read more »
Chef Stijn Bauwens used to work for three Michelin star restaurant De Karmeliet in Bruges. He is now one of the ambassadors of the North Sea Chefs, a group of chefs who promote the use of sustainably caught fish and the inevitable by-catch. The twelve North Sea Chefs learn from each other through the exchange of their best recipes. Read more »
In my opinion the best way to enjoy meat is to eat less, but of better quality. It’s not necessary to eat meat every day, so if you only eat meat once or twice a week (or even less) you pay the same amount of money for much better quality meat. The money you spend pays for the better quality of life for the animals, a better taste and health benefits for yourself. Read more »
Chef Jean and his son Christophe welcome you at their small and cozy restaurant, Finess in Oostende. They have ten dishes, so there is no hassle what to choose. On the night we all chose the same delicious food: Flemish asparagus for starters and for main plaice served with leek and parsnip, and a lovely lemon thyme sauce. Read more »
Reigershof in Klemskerke (near De Haan) is an organic goats farm. They sell homemade cheese at the farm shop, the market in Oostende and at organic deli shops. They also sell ice cream which is produced by a local ice maker using the Reigershofs’ own goats milk. At the farm you can also enjoy goats cheese tastings and farm tours. It is the owners’ aim to spread the positive story of organic farming. Read more »
At Bon Lloc Restaurant the menu changes every day. It all depends on what they find for sale at the market. Located in Palma and established in 1979, they serve vegan and vegetarian food, focusing on seasonal, local and organic products. Read more »
