The story
Lombric brings a relaxed bistro rhythm to the Forest district of Brussels. Sybille Kowalski and Anthony Jaeger left careers in communications and journalism to build a space that draws locals behind its reflective glass facade. Guests settle onto the wooden terrace to watch the kitchen work. The founders designed the room to feel like a quiet refuge where conversation flows easily between courses.
The kitchen operates through a series of focused chef residencies rather than a static menu. Le Fooding recently highlighted the venue for its consistent execution during these rotating stints. Jules Lavergne took the helm after his time at Bout de Gras, applying a strict plant-forward philosophy that prioritizes seasonal vegetables. The cooking style relies on open flames and precise fermentation techniques to build depth without heavy sauces.
This Brussels bistro maintains a strict compost compatibility policy from the first ingredient to the final wrapper. The current lineup features flame-charred sardines resting in clear olive oil alongside a soy-marinated tamago egg. Lacto-fermented chili sauce and kimchi-spiced bok choy provide sharp contrasts to the salt-crusted beetroot. Every dish aligns with a low-impact approach to modern dining.
Recognition
Instagram