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').

pizzas

  • portobello

    Portobello mushroom, sour cream, kale, stracciatella cheese and smoked ricotta.

    Beer tip Orval

  • 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

  • bushwick

    Tomato sauce, salami with fennel, ricotta di bufala, fior di latte mozzarella, fennel seeds and basil.

    Beer tip La Chouffe (on tap)

  • Poulet chasseur

    Tomato sauce, chicken, bacon, smoked cacioricotta, fior di latte mozzarella, mushrooms, red peppers, tarragon and mesclun salad.

    Beer tip Maredsous 10° Tripel

  • ritmo de la nacho

    Tomato sauce, nachos, cheddar, jalapeño, red onion, kidney beans, coriander, sour cream and guacamole.

    Beer tip La Chouffe (on tap)

  • vol au vent

    Sour cream, chicken, meatballs, mushrooms, Grana Padano, garden cress, hollandaise sauce, and lemon.

    Beer tip Duvel

  • rocket & ham with a twist

    Tomato sauce, Belgian raw ham from Noyen, stracciatella cheese, fior di latte mozzarella, rocket and lemon.

    Beer tip Bolleke

  • 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

  • JJ Kale

    Kale, crispy pork belly, sour cream, mushrooms, Grana Padano, and Camp’s pickle sauce.

    Beer tip Vedett IPA

  • diva's kafta

    Lean beef, seven spice, ghee, tomato, red onion, sumac, parsley and tarator sauce with lemon and tahini. -> In collaboration with Ghina Bazzi.

    Beer tip Duvel 6.66

  • 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

  • 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

  • margherita

    Tomato sauce, fior di latte mozzarella, tomato sauce and basil.

  • vegan margherita

    Tomato sauce, vegan mozzarella and basil.

  • marinara

    Tomato sauce and aioli & herbs dip.

veggie

ritmo de la nacho

Nachos, cheddar, jalapeño, red onion, kidney beans, coriander, sour cream and guacamole

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.

poulet chasseur

Chicken, bacon, smoked Cacioricotta, Fior di Latte Mozzarella, mushrooms, red peppers, tarragon and mesclun salad.

vegan

alpha beta vega

Grilled pepper, red onion, Kalamata olives, vegan Greek white cheese, cucumber, mint, rocket, oregano, garlic oil and Sriracha dressing.

vegan

dirty vegan

Seitan, Amsterdam-, red- and fried onions, pickles, white cabbage, and garlic sauce.

Notomat Classic

vol au vent

Sour cream, chicken, meatballs, mushrooms, Grana Padano, garden cress, hollandaise sauce, and lemon.

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