The winner of the Belgian National Award 2018 will also compete for the Leaders Club International Award 2018 on the same night.
Mission Masala brings authentic Indian flavors with a modern twist, cooked with nothing but fresh quality ingredients.
The menu boasts classic curries, served in Indian tiffin lunch boxes alongside original “tandoor” inspired burgers & Indian grill dishes. A mix of typical street food snacks and new reinvented dishes appear on the menu and are served as vibrant sharing plates. There is a cocktail menu to compliment the food and offers an Indian take on classics, imported “desi” drinks & all time favourites like mango lassi and masala chai. The menu is inclusive with bio ingredients and can be tailored to a vegetarian and vegan diet.
Beyond the food, Mission Masala is a total Indian experience. Friendly service and music play an essential role with some sweet reggae tunes or 90’s hiphop beats. Diners can eat with a colourful backdrop reminiscent of the bustling backstreets of Mumbai or Delhi. The Authentic decor is made up of vintage Indian items collected on our journeys in India. We try to ensure that when visiting Mission Masala we take you on a feel good trip that triggers all your senses.
For the the past 4 years we have successfully run 2 food trucks that have catered across Belgium at multiple festivals & events.
With a focus on the Mission Masala grill dishes, we’re looking forward to launching the concept “Bombay BBQ” across other key Belgian cities.
Waffles, Eggs Benedict en Bloody Mary’s are the first 3 things that we from Luv l’Oeuf think about at the crack of dawn, and the humble egg lies at the base of everything that is good and tasty about breakfast. Shakshuka, Brioche French Toast, Huevos Rancheros en Mimosa’s followed quickly as must-haves on our menu. And why should we eat all this goodness only before 11 am? Riding the wave of the clockless eating-trend, Luv l’Oeuf serves long-time classics from international breakfast tables throughout the day. And let’s be honest, everything is better with an egg on top!
NONA is a new Neapolitan-pizza concept with a mission to ‘Do Good’ – ‘Good Food, Good People, Good for the World’.
We start by doing good for the world by mainly using organic ingredients, and by sourcing locally. We have established our own education programme to teach young people to eat good food and do good things.
We only work with good people. We purposefully buy as much as we can directly from Belgian family-owned producers. Our organic vegetables, organic buffalo and cow-mozzarella, and our beer are produced by Belgian suppliers. We tell their story on our website, and in the restaurant.
We started with good pizza, according to the rules of the AVPN in Naples. Our dough is freshly made by hand every day, rests for 24 hours, and is baked in a 500C wood-fired oven.
NONA = No Name, as our philosophy, and the name of our suppliers, is more important than
Frites Atelier is a fast-casual concept that introduces a traditional and typical Lowlands streetfood delicacy.
We offer our guests an informal dining experience by reinventing food, store design and service while we continuously strive for perfection in the slightest detail, hence, the concept representing the class of its founder; the Dutch Michelin-starred chef Sergio Herman.
The interior of our ateliers refer to metropolitan brasseries , while the Frites Atelier food selection represent the typical Dutch/Flemish food culture.
Frites Atelier takes a unique place in the food industry thanks to its gastronomic approach of snacks and the unique combination of flavors combined with the Frites.
The international ambition of Frites Atelier is taking shape thanks to the expansion of 2 new shops in Belgium in this year, next to the current 3 outlets in the Netherlands and 1 in Belgium, with concrete plans to open several shops in different European cities in the forthcoming years.
Golden Gai serves Japanese-Inspired ramen in combination with cocktails, local craft beer and natural wine. From noodle to cocktail is everything home-made. In accordance with Japanese culinary tradition we use local ingredients to create a typical umami flavour, with seaweed from the North Sea, flour of the Artemeersmolen and vegetable toppings that vary according to season.
By using local, affordable and qualitative products we are able to offer a modestly priced kitchen and still maintain a good margin of profit. By cooking our noodles for only 35 seconds it allows us to prepare a bowl of ramen in no time. Because of the fairly priced food menu and our years of experience with making cocktails in cocktail bar Jiggers, half of our customers choose to order these along with their meals. The cocktails are recognisable classics with a twist that are quickly made thanks to pre-batch and the mixers on the tap.
Our setting, interior, branding and name is colourful, contemporary and cosy with subtle references to Japan. Our interior design came about in collaboration with Onbetaalbaar, an arts and design organisation that creates by employing used materials.
What differentiates us is the combination of affordable, delicious food and highly qualitative cocktails. A quick bite is transformed into a complete experience that is attractively priced.
GERMANY – October 16th 2015 – Duesseldorf
Golden Palm: BUN BAO
Silver Palm: LAURA’S DELI
Bronze Palm: JOSEPH BAECKEREI PATISSERIE BISTROT
UKRAINE – October 1st 2015 – Kiev
Golden Palm: LYUBIMY DYADYA
Silver Palm: FABBRICA
Bronze Palm: HRYAK
FRANCE – March 30th 2015 – Paris
Golden Palm: PERSILLE MAISON DE VIANDE
Silver Palm: CAPUCIN SIGNE BRAS
Bronze Palm: PRIVE DE DESSERT
FRANCE – January 27th 2013 – Lyon
Golden Palm: LE CAMION QUI FUME
Silver Palm: CLASICO ARGENTINO
Bronze Palm: KER SOAZIG
RUSSIA – April 24th 2013 – Moscow
Golden Palm: RIBAMBELLE
Silver Palm: CHESTNAYA KUHNYA
Bronze Palm: PELMAN HANDMADE
Ukrainian Golden Palm: TAVERNETTA
GERMANY – November 22nd 2013 – Salzburg
Golden Palm: MARKTHALLE NEUN
Silver Palm: ALTES MÄDCHEN
Bronze Palm: LONG MARCH CANTEEN
BELGIUM – October 1st 2012
Golden Palm: BALLS ‘N GLORY
Silver Palm: HOPDOG
Bronze Palm: ELLIS GOURMET BURGER
FRANCE – March 13th 2012
Golden Palm: BOCO
Silver Palm: JOSÉPHINE
Bronze Palm: MIO PADRE
GERMANY – October 26th 2012
Golden Palm: DR. THOMPSON’S
Silver Palm: BRANDTNER & SEINE LEIT’
Bronze Palm: GOURMET LINER
RUSSIA – September 17th 2012
Golden Palm: GIFTS OF NATURE
Bronze Palm: MOOMIN’S CAFE
FRANCE – February 1st 2011
Golden Palm: LA PATISSERIE DES REVES
Silver Palm: JOOSBAYOO
Bronze Palm: TEA BY THE
GERMANY – November 4th 2011
Golden Palm: PRET A DINER
Silver Palm: DINZLER KAFFEERÖSTEREI
Bronze Palm: EXENBERGER WERKSKANTINE
RUSSIA – November 1st 2011
SWITZERLAND – November 18th 2011
Golden Palm: LUIGIA
Silver Palm: ADLISBERG
Bronze Palm: MUOTTAS MURAGL
BELGIUM – October 11th 2010
Golden Palm: TETE PRESSE
Silver Palm: JOSEPHINE’S
Bronze Palm: LES FILLES–PLAISIRS CULINAIRES
FRANCE – March 9th 2010
Bronze Palm: JOE CARPA
GERMANY – October 29th 2010
Golden Palm: KITCHEN GUERILLAS
Silver Palm: LA BARACCA – CUCINA ITALIANA
Bronze Palm: CHIPPS
RUSSIA – December 7th 2010
Golden Palm: HACHAPURI
Silver Palm: MOSKVICH
Bronze Palm: GOODBEEF
BELGIUM – October 13th 2008
Golden Palm: MONDADA
Bronze Palm: ESPACE CULINAIRE BULTHAUP
FRANCE – April 1st 2008
Golden Palm: LES COCOTTES DE CHRISTIAN CONSTANT
Bronze Palm: DÉCLINAISON CHOCOLAT
GERMANY – November 10th 2008
RUSSIA – October 27th 2008
Golden Palm: RUSSIAN VODKA MUSEUM
Silver Palm: MENZA