The story
Stephen and Adil co-manage the kitchen, blending Stephen's path through the United States, Nice, and Brussels with Adil's background in Valencia and London. Their collaboration centers on a zero-waste philosophy that treats ingredients with absolute respect. Techniques like fermentation extend the life of seasonal harvests, while composting ensures nothing leaves the kitchen unused. They work closely with local farmers and producers such as Schoonvliet to secure organic vegetables that define the menu.
The kitchen releases new tasting and à la carte options monthly, allowing the dishes to follow natural cycles. An immersive tasting menu is available Thursday through Saturday, while Sunday and Monday offer an à la carte selection. Each plate highlights refined vegetable-focused cooking that celebrates the unique qualities of local produce. This dedication to responsible sourcing and full-circle recycling secured the restaurant's three-radish rating, proving that environmental stewardship enhances rather than limits creative expression.
Situated in a historic building at Minderbroedersrui, the space provides a grounded backdrop for mindful dinners. Service begins at 18:00, with the tasting menu concluding at 21:30 and general dinner running until 23:00. Harvest closes on Tuesdays and Wednesdays to give the team time to prepare for the week ahead. Meals here encourage connection, linking the guest to the community of growers who cultivate the soil behind every dish.
Recognition
Ambience
Details
History
September Lokaal is making its big comeback… it’s Harvest time! So, who’s at the helm? Stephen Akejelu (ex-August) and Adil Achahbar (ex-The Jane), two chefs who have taken the reins from their former mentor, Ann Van der Auwera. And what’s their thang? Cuisine that gets straight to the point, no messing about, but with a slight whimsical touch, like the shiso bearnaise sauce that sends our tastebuds doolally, set in a decor that hasn’t budged a bit – a chic maison de maître all dressed in white, with the subtle aroma of brown butter and yuzu gently wafting in the air. The day we went, we enjoyed: a cecina de León toast as an appetizer; sea bass tartare as fresh as the morning dew, with radish, apple and fermented plum for added zing; then, perfectly grilled asparagus with tempura shiso and tuna shavings that dance and swirl in the heat; fava bean, artichoke and lardo di colonata risotto, delicately bound together with egg yolk; and for the grand finale, rib eye steak served with a spring carrot purée. No kowtowing to the stars, just finesse and a tenacious soul. · Bobbi Rossi
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