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abbey road
3 Belgian cheeses selected by Van Tricht (Greendal, Chimay Classique, Herve du Vieux Moulin), Amsterdam onions, pickles and mesclun.
Beer tip Vedett IPA
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alpha beta vega
(vegan) Tomato sauce, grilled pepper, red onion, Kalamata olives, vegan Greek white cheese, cucumber, mint, rocket, oregano, garlic oil and Sriracha dressing.
Beer tip Tank 7 Boulevard
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bushwick
Tomato sauce, salami with fennel, ricotta di bufala, fior di latte mozzarella, fennel seeds and basil.
Beer tip La Chouffe (on tap)
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margherita classic style
Tomato sauce, fior di latte mozzarella, tomato sauce and basil.
Beer tip Cristal / Stella (on tap)
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Poulet chasseur
Tomato sauce, chicken, bacon, smoked cacioricotta, fior di latte mozzarella, mushrooms, red peppers, tarragon and mesclun salad.
Beer tip Maredsous 10° Tripel
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ritmo de la nacho
Tomato sauce, nachos, cheddar, jalapeño, red onion, kidney beans, coriander, sour cream and guacamole.
Beer tip La Chouffe (on tap)
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vol au vent
Sour cream, chicken, meatballs, mushrooms, Grana Padano, garden cress, hollandaise sauce, and lemon.
Beer tip Duvel
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rocket & ham with a twist
Tomato sauce, Belgian raw ham from Noyen, stracciatella cheese, fior di latte mozzarella, rocket and lemon.
Beer tip Bolleke
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Rock the kasbah
Tomato sauce, merguez, sweet pointed peppers, raisins, feta, fior di latte mozzarella, coriander, mint, red onion, ras el hanout, cumin and garlic oil.
Beer tip Duvel 6.66
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Tom Selleck
Tomato sauce, ham on the bone, ricotta di bufala, pickled pineapple, fresh pineapple, Amaï SWET sauce and pickled ginger.
Beer tip Vedett IPA
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dirty vegan
(vegan) Tomato sauce, seitan, Amsterdam-, red- and fried onions, pickles, pointed cabbage, and garlic sauce.
In collaboration with vegan chef Pieter-Jan Lint
Beer tip Vedett Pilsner
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BBQ beef
Tomato sauce, fior di latte mozzarella, smoked pulled beef (12 h), pickled sumac onions, smoked cacioricotta, corn and BBQ sauce.
In collaboration with BBQ-restaurant Black Smoke.
Beer tip Vedett IPA
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BASK pepperoni
Tomato sauce, fior di latte mozzarella, Iberico chorizo, txistorra, Padrón peppers, Piparra peppers, Piment d’Espelette, Idiazábal cheese and basil.
In collaboration with Belgian chef Sam D’Huyvetter.
Beer tip Tripel d'Anvers (on tap) / Fourchette in Ghent
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you've got the l'oeuf
Sour cream, spinach, 2 fresh eggs, hollandaise sauce. Tip: add-on ham or smoked salmon
Beer tip Vedett Pilsner
menu
Otomat is the first totally Belgian pizza concept in which sharing pizzas is the name of the game. Opt for a pizza base with tomato ('Otomat') or sour cream or veggie spread ('Notomat').
ritmo de la nacho
Nachos, cheddar, jalapeño, red onion, kidney beans, coriander, sour cream and guacamole
tom selleck
Ham on the bone, Ricotta di Bufala, pickled pineapple, fresh pineapple, Amaï SWET sauce and pickled ginger.
rocket & ham with a twist
Belgian raw ham from Noyen, Stracciatella cheese, Fior di Latte Mozzarella, rocket and lemon.
Bushwick
Salami with fennel, Ricotta di Bufala, Fior di Latte Mozzarella, fennel seeds and basil.
boule & boulette
Minced meat with fennel, red onion, basil, Grana Padano, and mesclun.
poulet chasseur
Chicken, bacon, smoked Cacioricotta, Fior di Latte Mozzarella, mushrooms, red peppers, tarragon and mesclun salad.
alpha beta vega
Grilled pepper, red onion, Kalamata olives, vegan Greek white cheese, cucumber, mint, rocket, oregano, garlic oil and Sriracha dressing.
dirty vegan
Seitan, Amsterdam-, red- and fried onions, pickles, white cabbage, and garlic sauce.
vol au vent
Sour cream, chicken, meatballs, mushrooms, Grana Padano, garden cress, hollandaise sauce, and lemon.