Fusion Flavours, Modern Tradition, and a Bowl of Sunshine

NOW OPEN – Three new restaurants, three culinary visions. Discover these newly launched eateries ranging from a quest for authenticity to a well-oiled machine of "foodvenience."

Welcome to the fourth episode of Now Open, where Gondola Foodservice highlights what’s driving the industry, tracking the trends, people, and ideas (re)shaping our culinary landscape.

On today's menu: tightly managed menus, thoughtful spaces, and refined concepts.

A Dozen Seats, One Harmonious Experience

In Het Zuid, Antwerp's most vibrant district, the Erdogan family has recently unveiled Nakazu, an intimate kitchen-bar. With just 12 seats arranged around a central counter, the venue invites to discover "a delicate dance between Japanese ingredient purity and the depth of French culinary savoir-faire."

At the helm, brothers Ozan (25) and Cemal (22), whose roots run deep from homegrown dreams to professional training at Amsterdam’s Michelin-starred Ciel Bleu**. From the open kitchen, they showcase a ballet of seafood, Wagyu, and French influences from their open kitchen, all served in a cozy atmosphere.

Nakazu is a family affair: father Ayt, a seasoned kaiseki chef, lends his expertise; mother Nesa lends a hand behind the scenes; and Ozan’s wife, Aylis, crafts striking cocktails, masterfully infused with unexpected ingredients – like wasabi.

The Recipe for Success? Nakazu stands out with a concept of "Japanese purity," where transparency reigns  – every movement in the kitchen is on display. Add to that a fusion of two culinary cultures, a time-suspended atmosphere, a fully involved family unit, and you get a blend of authenticity and passion.

Timeless Heritage Meets Modern Belgian-French Bistronomy

In Bruges, Annick Verhaeghe and Oleg Broeders, well-known names on the local hospitality scene, have turned a new page. After three decades at the helm of De Zevende Hemel, they’ve opened Goesting in a historic 1730 building. An eaterie tucked just outside the tourist trail, in the former location of gourmet hotspot Gauillaume.

Inside, a calm, minimalist space takes shape, crafted entirely from local materials. On the plate: refined dishes merging Belgian and French classics, guided by seasonality and terroir. The menu is shorter than before and changes every six weeks. Oleg now favors fewer, fresher, better – prioritizing quality over quantity. “Our dishes range from Burgundy traditions to modern surprises,” he says.

What's this savvy savor? Behind the concept is a nimble strategy: Goesting embraces an agile formula – tighter menus, faster rotations, and sharper focus. The restaurateur couple aims to reduce kitchen complexity. This not only streamlines operations, cuts costs, and minimizes waste, but also resonates with customers increasingly drawn to authenticity and sustainability. Add a high-character location and a seasoned duo with deep local roots, and Goesting seems well-positioned to stand out in a crowded market.

Beach Vibes in a Bowl

A taste of Hawaii just landed in Deinze, about 20 minutes from Ghent. The latest location of Oké Poké Bowl is the chain’s fifth (after Erpe-Mere, Zottegem, Oudenaarde and Wetteren), with Brussels and Kortrijk rumored to be next. Led by Niels Franck, who has been with the brand since its inception, the fast-casual brand offers customizable poké bowls made with fresh ingredients and bold flavors.

One example is the Hawaiian Hula, "with perfectly seasoned fish, crunchy vegetables, and zesty sauces that create a wave of delight with every bite. It's like a mini beach vacation for your taste buds."

Set up in a former mattress store near local schools, the location is a strategic move to target a younger crowd. A local innovation being tested in Deinze before a group-wide rollout is the poké bagel. Customers can dine in or take away, though online ordering and delivery are not yet available.

The Secret Sauce ? A formula that’s fast, flexible, and fresh, in line with the lifestyle of an urban, quality-conscious audience. The pokébagel—part of the TikTok-fueled “culinary mashup” trend—expands the offering without complicating production. By focusing on prime foot traffic, visual branding, and a streamlined customer experience, Oké Poké is carving out its space in the booming fast-casual segment.

Just opened your doors? Getting ready to launch? Let's spread the word! 📬 Send your info to Gondola Foodservice and be part of our next spotlight.

Previously on Now Open

• A culinary rarity in the seaside resort

• A neighborhood trattoria in the historic center

• "Elevated experience" on the 4th floors of a luxury hotel

• ...