The story
iOda, at Rue de la Victoire 23 in Saint-Gilles, Brussels, serves an inventive plant-based kitchen built on seasonal produce. The Michelin Guide lists it as Recommended for 2026, and the restaurant also appears in the We're Smart Green Guide with 3 Radishes for the same year.
Chef Cesar Hoed works with local ingredients and changes the menu as the seasons shift. The cooking carries iodized, sea-driven flavours through the plates. Each dish is meant to balance creativity, indulgence and presentation.
The meal is a multi-course tasting menu of six services, built around sustainably caught fish and seasonal vegetables. Recent courses have included North Sea scallops with yogurt and horseradish, and beetroot with goat cheese and grapefruit. Dulse and black garlic also appear on the menu. Guests can add a wine pairing or a non-alcoholic pairing.
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