The story
Florida Food Bar in Leuven brings Mediterranean cooking to a striking venue along the main canal. Founder Jonathan Thys opened the doors in February 2020 alongside interior designer Erica Jacobs to create a voluminous space inspired by the 1930s. The room blends American country club aesthetics with Roaring Twenties cabaret flair, featuring Cesca upholstered chairs and art deco globe lighting throughout. Potted palm trees and bespoke neon accents add texture against the industrial backdrop of the water channel outside.
Jonathan Thys curates a menu extending full Mediterranean reach toward the Levant, delivered primarily through finger food available all day. The kitchen serves lunch between noon and 14:30 and dinner from 18:00 until 21:30, accommodating both quick pauses and longer meals. Larger groups of ten or more guests are welcomed directly through the management team to arrange seating. This schedule supports the bar's rhythm while maintaining a focus on consistent quality across every service period.
Grilled Padrón pimientos arrive glistening after being seasoned with salt and olive oil. Homemade pita bread serves as the vessel for a plump lamb patty, layered with white cabbage and red onion rings for crunch. These selections highlight the Levantine direction, complementing the broader Mediterranean scope of the bar. The lamb patty remains a central focus, offering a hearty balance within the lighter finger food repertoire.
Coffee comes from MOK roasters, delivering a flawless flat white that rounds out the dining visit. This specific pairing highlights the care taken with beverage selection alongside the savory dishes. Guests can enjoy these drinks throughout their time at the establishment, matching the energy of the room. The coffee option provides a clean finish to the savory plates served during lunch or dinner.
Recognition
Ambience
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