Màloma

Mastercook Georges Athanassopoulos grew up between two worlds, his family's Greek roots and Belgium's rich culinary tradition. After his training in Namur and the "Vieusart Academy of Culinary Arts", he joined forces with his partner Victor Deramay, and in 2020 Màloma was born. The name is derived from malolactic fermentation, the process that makes a wine smoother and more complex in character.

Today, Màloma has found a new home at Ferme Foster in Rosières, an 18th-century farmstead surrounded by 30 hectares of meadows and fields in Walloon Brabant. Guests are welcomed in a luminous, understated space where raw materials, earth tones, and artworks set the tone. The kitchen runs on renewable energy and ingredients come from neighboring farmers. Nothing here is left to chance.

On the plate, Georges speaks a language of fermentation, seasonality, and precision. Sourdough, lacto-fermented vegetables, kefir water, and wild herbs give his dishes unexpected depth. Gault&Millau crowned him in 2024 as "Young Chef of the Year for Brussels", and in May 2026, the Michelin Guide Belux awarded Màloma a green star, a recognition of his daily commitment working with Walloon farmers and producers for fair, sustainable gastronomy.