The story
Màloma in Rixensart grounds its seasonal cuisine in the fermentation techniques of malolactic transformation. The name Màloma derives from the process where malic acid converts to lactic acid, softening acidity and stabilizing flavor. Chef Georges Athanassopoulos and partner Victor Deramay extend this alchemy to the kitchen, incorporating sourdoughs, lacto-fermented vegetables, and kefir waters into their preparations. After moving from Schaerbeek to the Foster Farm in Rosières, the team draws inspiration from the site's ecology to craft a menu that honors harvest cycles and local producers.
Le Fooding listed the restaurant for its dedication to locavore principles, highlighting how the chef balances unexpected flavors with respect for ingredients. The menu features dishes like grilled pollack treated with the ikejimi method and accompanied by a sour yeast dashi broth infused with sorrel and ground ivy. Guests may also encounter tender leeks deglazed with cider beside an œuf parfait, or conclude with a Dame Blanche ice cream sundae enriched with salted cinnamon granola packed with cocoa beans. The kitchen offers the Harvesting lunch option and evening menus such as Harmonie Soir, ensuring every service aligns with the rhythms of their seasonal cuisine.
The dining room occupies the east wing of the historic Foster Farm, showcasing original timber frames and floor-to-ceiling windows that flood the space with daylight. Globe lighting suspends above tables capped with Mortex stone, providing a warm structure for the four-course discovery menu. Although the venue offers private open-air parking and outdoor seating, the team prefers indoor tables to control the dining conditions comfortably. The atmosphere supports casual attire, encouraging a relaxed pace where conversation flows as easily as the beverage pairings.
Recognition
Ambience
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