Amu Food & Wine Bar

The story

Amu Food & Wine Bar Turns Out Bi-Monthly Seasonal Menus in Turnhout

The Kitchen and Its Creator

At Amu Food & Wine Bar in Turnhout, chef Marjanne Moonen designs seasonal cuisine that shifts completely every two months. The Gault&Millau guide awarded thirteen points to this flexible approach, recognizing how diners select their preferred number of courses rather than following a fixed plate sequence. Moonen builds each progression around fresh produce and precise technique, allowing guests to take three steps through a short lunch or commit to a full ten-course journey.

Standout Dishes and Ingredients

The kitchen pairs familiar foundations with unexpected pairings throughout its rotating lineup. A slice of snoekbaars arrives with fennel and a rich tiger prawn sauce, while a konijnrollade rests beside grilled peaches and a sherry reduction. Guests always begin with warm sourdough baked locally by Kaat Roels, served alongside za'atar butter and a dip that changes with the harvest. For dessert, the pastry counter highlights an apricot parfait layered with vanilla sauce and honeycomb, or a raspberry meringue finished with flat cheese cream.

The Room and Wine Selection

The main dining area flows directly into a relaxed bar space where visitors arrive without needing a booking. Wooden counters and plush seating create a comfortable environment for casual evenings. The beverage program centers on a carefully selected wine list available by the glass or bottle, complemented by herbal aperitifs and crafted spirits like The Drunken Horse gin. Small plates such as pastrami with stracciatella di burrata or marinated herring with sweet and sour cucumber extend the same seasonal cooking style into easy sharing bites.