Màloma

The story

Màloma Rixensart: Fermentation-Driven Seasonal Dining at Foster Farm

A Name Rooted in Transformation

Màloma in Rixensart builds its seasonal cuisine around the quiet science of fermentation. Chef Georges Athanassopoulos and partner Victor Deramay named their venture after the malolactic process that softens wine and stabilizes flavor. They extended that same patience to the kitchen by exploring sourdough starters, lacto-fermented vegetables, and kefir waters. The team treats every ingredient as part of a living system rather than a static commodity.

The Daily Plate

Fermentation-driven dining defines the rhythm inside the east wing of Foster Farm. Local producers deliver harvests that dictate a four-course discovery menu shifting with the calendar. Guests can choose between the straightforward lunch lineup or the multi-sequence evening tasting called Experience. Each plate relies on slow bacterial action to add depth without masking the original produce. Texture shifts deliberately across the small plates served before the main courses.

Farm Light and Quiet Comfort

Indoor seating remains the default choice regardless of outside conditions. Large windows frame the surrounding fields while air cooling maintains steady comfort during warmer months. The space feels grounded in its ecological mission rather than chasing decorative trends. This deliberate restraint earned a Gault & Millau rating of fourteen for 2026. Diners settle into familiar chairs and watch the kitchen work through visible service lines.