the organic kitchen

 

 

In Réliva dishes are adjusted according to the seasons and the rhythms of nature.

 

With passion and respect we use local organic products from farms and nurseries in the vicinity of Bruges.

 

Organic farmers are the heart and soul of our kitchen. Lien as a chef will embrace good, fresh ingredients and develop a balanced dish.

 

 

in restaurant Réliva

 

 

organic = logic

 

Réliva is a family business.

 

Chef Lien attended the Bruges Spermalie hotel-school and gained experience in Paris. Especially her passion and independence provide tasty dishes. The view is spoiled by dressing the plates as if they where paintings.

 

Brecht, who takes care of the restaurant, has a natural ability to receive people. He helps them with advice and assistance and languages ​​have few secrets for him.

 

Greet is the glue between all parts and staff. She is helping where the need arises. It's the practical mama who takes much pride in her daughter.

 

Eddy is the sommelier with a passion for organic wines. All the wines offered were carefully selected at the family domains themselves. At Wijnkeldermeester (the master of the cellar), the import business, all wines can be tasted and purchased.