Màloma

The story

Màloma in Rosières – Seasonal Tasting Menu & Farm-to-Table Dining

Màloma in Rosières – A New Chapter at Ferme Foster

Chef Georges Athanassopoulos has moved his restaurant Màloma from Schaerbeek to a new home in Rosières: the east wing of Ferme Foster. This working farm, dedicated to ecology and local artisans, now shapes the restaurant’s identity as much as the kitchen does. The result is a restaurant that feels less like a destination and more like a natural part of the landscape.

The name Màloma is a nod to malolactic fermentation, the process that softens wine. That same spirit of transformation runs through the cooking. Victor Deramay and Georges Athanassopoulos weave fermentation into their dishes—sourdough, lacto-fermented vegetables, kefir, and more—as a quiet but deliberate presence. It is not a gimmick. It is a way of adding depth without overwhelming the produce.

A Tasting Menu Built on Seasonality

Màloma offers a four-course discovery menu that changes with the seasons and the arrival of fresh goods from their network of producers. At lunch, the "Harvesting" menu (€55 for three courses) is a market-driven affair, ideal for a business meal. The "Parenthèse du Moment" (€82) is a longer, more gastronomic break. In the evening, the "Harmonie Soir" (€100, Wednesday to Friday) and the "Experience" menu (€130, Wednesday to Saturday) are the fullest expressions of the kitchen’s vision—multiple sequences guided by what is ripe, what is ready, and what the farm has just delivered.

Wine pairings are available for each menu, alongside non-alcoholic pairings and a simple water package. The approach is flexible: guests can choose a curated pairing or explore the beverage list freely.

A Michelin Recommended Setting

Màloma has earned a Michelin Recommended distinction, a recognition that aligns with the restaurant’s clear commitment to ingredient quality and technique. The dining room is air-conditioned, wheelchair accessible, and opens onto outdoor seating in good weather. Parking is private and on-site. The atmosphere is casual—no jackets required, though pets are not allowed.

Ferme Foster as a Source of Inspiration

The collaboration with Ferme Foster’s producers is not decorative. It is the foundation of the menu. Chef Athanassopoulos draws directly from the farm’s ecology to create dishes that feel rooted in place. This is farm-to-table cooking in the truest sense, where the kitchen follows the rhythm of the land rather than imposing its own.