Every season is a blank canvas & the dining table my gallery"
Taking seasonality to a new level by curating unique events, and creating memories. Always vegetable & low-waste focussed.
The story of NALA is my evolving food journey – a story about curiosity, vegetables & dreaming big. I am searching for the best ingredients, evolving flavors, and new techniques, and always looking for ways to elevate vegetables.
It’s about creating culinary experiences within and beyond the walls of our location in Antwerp.
I see myself as a curator, building bridges between farmers, producers, and innovators with a vegetable and low-waste philosophy. Creating a playground for new ideas and flavors.
Together we are reconnecting guests with food and where it comes from through our events. I want to surprise people, put a smile on their faces and create ever-lasting memories.
Food is a way to start a conversation.
NALA results from my ever-curious, restless desire to learn, explore and connect. You get to experience what’s on my mind and how I move with the season.
Eat Create Inspire
Welcome to my world,
Winter is all about slowing down, reflecting on how quickly another year passed, and making plans.
This season I’m happy to team up with Bôtan Distillery creating a dining experience showcasing their beautiful botanical blends.
A true field-to-table product, 100% natural without fake aromas, all from just a few kilometers away. What started as a brief encounter at their R&D garden turned into long conversations about plants, design, and our different approach to the world of food & drinks.
Inspired by their products, I created a menu capturing the elegance and coziness of winter. Share the table with strangers, start a conversation, and become friends over a 5-course vegetable-focused tasting menu with Botan drinks pairing.
If there was one food I had to choose for the rest of my life, it would be bread.
Besides eating it, the scientist part of me loves diving deep into the technique to create those perfect loaves of bread. Resulting in a perfectly caramelized, almost charred crust, giving in a distinct rich flavor. With an even more perfect inside; slightly moist, soft silky baked bread dough. Just flour and water, but nourished with a lot of love.
I rest my case. I don’t need anything else in the world. Give me some good bread, and I’ll be happy.
In a workshop I would love to share the magic of sourdough bread with you—the ultimate way of slowing down. We will make sourdough step-by-step. A process not to be rushed, so we will have plenty of time to look at other recipes using discarded sourdough, exchange ideas, and of course, eat lots of bread.