The story
Como en Casa in Liège offers vegetarian cuisine rooted in the seasons. The kitchen focuses on plant-based plates where seasonal produce dictates every decision. Many dishes accommodate gluten-free needs without compromising flavor. The approach relies on products delivered by partner market gardeners, allowing the menu to shift throughout the week. This commitment to fresh sourcing aligns with the restaurant's standing in the We're Smart Green Guide, where critics awarded two radishes for its sustainable practices.
Guests encounter a slate menu rather than a printed booklet. The selection reflects daily deliveries from local growers, ensuring ingredients arrive at their peak. Plates range between ten and fifteen euros. The flexibility of the chalkboard format allows the kitchen to adapt quickly to whatever arrives from partner farms. This reliance on hyper-local supply chains highlights how this vegetarian kitchen minimizes waste through flexible menu planning.
The meal often concludes with attention to regional dairy. Selections come from Uguzon, served with seasonal accompaniments for nine euros. A daily dessert option provides another eight-euro choice for those seeking a simpler finish. These additions round out a dining program built entirely around vegetables and natural flavors. Evening service runs from Tuesday through Saturday, giving guests a chance to revisit the chalkboard menu as new produce arrives each week.
Recognition
Ambience
Details
Facebook