Good food
Organic, local, seasonal. As it should be.
At NONA, we work with organic Belgian farmers and producers, and small-scale Italian suppliers.
These people have taught us everything we know about where our food comes from, and how different it tastes when we let nature do its thing.
The season’s best
Food tastes better when it’s supposed to be there, so our menus shift with the seasons and are entirely based on what our vegetable farmers have growing in abundance.
That means that when the Belgian basil season’s over, it’s really over.
Cooking with the rhythms of nature is a point of pride for us, and while it may seem like a constraint at first, embracing each season’s offering means creativity in the kitchen and delicious flavours on the plate.
Belgian mozzarella
All of our mozzarella comes from Patrick at Buffl’Ardennes, in southern Belgium.
He’s spent years learning and fine-tuning the complex process of turning milk into perfect balls of 100% organic cheese and has arrived at a product that he’s deeply proud of. And we are too.
In fact, we love his mozzarella so much that we serve it with just a drizzle of olive oil, salt and a crack of pepper.
Italy’s finest
We buy locally as much as we can, but anything that isn’t available in Belgium, we get straight from Italy.
Whether it’s parmesan from our third-generation organic cheese maker, organic tinned tomatoes from a family-run cooperativa in Puglia, or Guanciale from the Tuscan-Emilian Apennines, we go for small-scale producers who share our values and live for quality.
It isn’t quick or easy, but these are the people we want to support.
Fresh pasta and pizza dough
good things take time!
Our pasta is made fresh in the NONA atelier, blending patience, skill, and old Italian know-how.
The traditional machine we use is the best in business, with a heavy bronze extruder that gives each piece of pasta a rough surface for sauces to cling to, making every bite all the more delicious.
When it comes to the sauces, we respect traditional pairings to bring out the best flavours.
L’Amatriciana, an all-time guest favourite, is the perfect partner for spaghetti, while our ragus are mixed with tubes of rigatoni.
Whatever the shape, whatever the sauce, we lean on tradition, a healthy dose of innovation, and a good splash of pasta water to create something special.
Our pizza dough is made from the highest quality Italian flour, water, yeast, and salt. But we’ll let you in on our secret ingredient — time.
We let it rest for two whole days, which might sound like a lot, but it’s what gives our pizzas their distinct flavour, soft texture, and bubbly crust.
Once it’s ready, the dough is hand-stretched by our pizzaiolos, topped with seasonal, organic ingredients, and cooked for 1 minute in our wood-fired oven at 500 degrees.
As our founder says, “Time is money, but it’s also flavour — and flavour always wins!” A philosophy we live by here at NONA.
