Guy De Jonghe

Away from the beaten track, free from unnecessary frills, Mastercook Guy De Jonghe and his team go in search of the essence, with an eye for detail and respect for the product and its environment.

In his restaurant NOVA, he works as much as possible with local farmers and suppliers for the best, fresh, seasonal ingredients. Sustainability and ecological impact are important for the entire team and therefore also their challenge.

Because Guy De Jonghe likes freedom and his creativity cannot be put in a straightjacket, the menu does not have a fixed pattern. According to Guy, each season and its products require a different approach. Removing the established classic course pattern leaves him free to organize the menu in a creative way that is always carte blanche and therefore always a discovery for you as a client.