Eat

Our Pop Up Restaurant is open from Wednesday to Saturday foR lunch (12h - 14h) anD dinner (from 19h30)

THE CONCEPT

At Indrani Lodge we believe in and strive to cultivate a sense of connection to ourselves, to each other and to the planet. Our food philosophy is an extension of this. We are committed – wherever possible – to serve locally grown, seasonal, nutritious organic food that is both better for us and for the environment. As much as possible is sourced from our own garden or from suppliers and producers close to home. 75% of our vegetables travel less than 150m before reaching your plate.

The Pop Up allows you to discover the surprise menu of Chef Sebath Capela, which changes constantly in step with the production in the garden. His food is refined and sophisticated. Please let us know in advance if you have any allergies or dietary requirements to allow our chef to adapt the menu as much as possible.

THE Chef Sebath Capela

After obtaining his diploma in hotel management Sebath completed a number of apprenticeships in various restaurants, including Don Camillo in Lasne et Les Petits Bouchons in Uccle. He joined the restaurant Le Bouchery for 3 years, steadily gaining experience and confidence in the world of gastronomy. Following a stint at L’Air du Temps, the two Michelin starred restaurant of San-Hoon Degeimbre and some time at Club Gascon in London, Sebath joined the team of chef Christophe Hardiquest at Bon-Bon, also with two Michelin stars. Over the following 5 years Sebath rose in the ranks from the position of commis chef to sous-chef, gaining expertise in multiple facets of gastronomic cuisine and restaurant management. It is at this point that Sebath decided to chart his own course and we are thrilled to have him join our team of chefs, where his skill, flair, creativity and commitment to perfection are sure to be an invaluable addition to our culinary programme.

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THE Garden & Its Team

We use a large part of our almost 4-hectare garden to cultivate ingredients for our kitchen. In collaboration with the chef our 4-person Indrani Earth team has carefully selected a variety of unusual herbs, fruits and vegetables to complement those more widely available from local producers. Our new greenhouse has pride of place amongst the apple and pear trees and everything grown in the garden is used in our kitchen on a daily basis. Whether going from being picked to straight onto the plate, or infused, or dried, or bottled or turned into an oil or a syrup, nothing goes to waste. Led by Rainer, our 4-person teams works with passion and commitment to take care of our garden and its surrounds. Garden tours are available on request!

THE Wine List

No meal is complete without a beverage to accompany it. At Indrani Lodge we offer a wide selection of drinks ranging from the the healthy to the indulgent.

Our selection of non-alcoholic beverages include

  • Homemade cold-pressed organic apple & other fruit juices from the garden.
  • Fresh Water of the day infused with fruits and herbs from the garden.
  • Fermented drinks such as kombucha and kefir.
  • A selection of coffees roasted at ‘Le Lieu’
  • A selection of teas

At Indrani Lodge we are very committed to the environment. One way in which we choose to reduce our footprint is though the wine we choose to serve. We have steadily been building a cellar of exclusively natural wines. To have a look at our wine list, click here. We are also able to propose a selection of local beers.