The story
Entropy is a plant-based bistro at Sint-Goriksplein 22 in Brussels, and it was listed in Le Fooding's 2026 guide for chef Elliott Van de Velde's locally sourced, sustainable cooking.
Van de Velde is self-taught and started with a zero-waste catering service before opening the restaurant. The Le Fooding write-up describes a six-course tasting menu. Dishes include Brussels trout from the Bigh aquaponics farm, a malted barley tartlet with oyster mushrooms, and a chocolate porridge finished with malt ice cream. Everything served is locally and sustainably sourced.
Regular service ended on July 18, 2026. The restaurant now hosts private events, group bookings, chef residencies and pop-ups. Check with the team before planning a visit.
Recognition
Ambience
Details
History
Waste really gets the self-taught Elliott Van de Velde going, who was initially behind a zero-waste catering service, and now runs a fine dining restaurant on Place Saint-Géry – where the PermaFunghi biodegradable mushroom mycelium lamps and the upcycled wooden tables set the tone: everything served here is going to be locally and sustainably sourced. On the six-course tasting menu the night we went: tender Brussels trout (from the aquaponics Bigh farm) and butternut squash prepared three ways; stunning malted barley tartlet with oyster mushrooms and a Surréaliste beer jelly that had us practically licking the plate clean; runny stracciatella and a fermented summer berry mousseline topped with a veil of beetroot; luscious stuffed cabbage with a hearty spelt wheat risotto, plus a vin jaune flan and quinoa mousse intensified by the addition of Botaniets gin; before a delightfully comforting chocolate porridge refreshed by malt ice cream and a croissant-flavored mousse; and finally an exhilarating hay-flavored panna cotta met chestnut cake and herb granita, a damn good combination. // Luce Berdon
Location
Facebook
Instagram