¡Toma!

Local lad Thomas Troupin has given the ancient walls of his establishment a smart modern feel. The terrace adjoins the kitchen garden, and the restaurant boasts a fermentation cellar. This high-flying technical master chef buys his ingredients locally and his inventive streak is most noticeable in his vegetable recipes, thanks to his charcoal oven.

Neon-lit dry-aging fridge and kitchen theater

• The dining room features a neon-lit dry-aging fridge in the background, creating a striking, performative contrast with the intimate dining space and turning the kitchen into part of the dining spectacle.

Immersive, locavore cuisine anchored to a garden

• The restaurant markets its approach as immersive and locavore-led, with Chef Thomas Troupin drawing inspiration from local producers and seasonal harvests. The space opens onto a vegetable garden, and it houses a fermentation cave along with a charcoal oven to craft plant-forward, locally sourced dishes.

Boundary-pushing menu with playful, multi-technique dishes

• The tasting experience includes unconventional items such as trout churros as an appetizer and a snail pizzette, plus a pork dish prepared three different ways, illustrating a fearless, experimental approach to flavor and technique.

Signature Ingredients

• Ondenval trout: A defining protein in the restaurant's immersive, locavore-inspired cuisine; the dish features Ondenval trout buttered with coffee and crowned with Belgium-made caviar, highlighting a delicate balance of smoky, nutty, and briny notes that showcase the fish's tenderness.
• Belgian caviar: Locally produced caviar used to adorn the trout, emphasizing Belgian terroir and sustainable sourcing as part of the restaurant's commitment to proximity producers.
• Veal from Lothar Vilz (flash-smoked): Extremely tender veal from Lothar Vilz, prepared flash-smoked and featured with other components like mushroom butter, mustard mayo, and black truffle; a signature element of the meat program that demonstrates the chef's technique and respect for local products.
• Namur Petit Gris snails: Snails from Namur (Petit Gris de Namur) used in playful, modern formats such as snail pizzette, reflecting regional ingredients and the restaurant's inventive approach.
• Menapii pork from Dierendonck: Local Menapii pork prepared in multiple ways (shredded on dauphine potatoes, slow-cooked with hoisin broth, and braised on a Japanese BBQ), highlighting the restaurant's multi-technique, cross-cultural presentation of a single producer.
• Black garlic aioli: A signature component that accompanies breads and other courses, adding a deep, savory note that anchors the menu's flavor profile.
• Black truffle shavings: A luxurious accent used across dishes to elevate umami and lend a signature aroma and richness.
• Mushroom butter: A hallmark spread used to enrich breads and components, reflecting foraged and mushroom-forward flavors central to the menu.
• Candied kumquat: Bright citrus element used in the final courses, pairing with roasted root vegetables to provide contrast and brightness.
• Celeriac (celeriac flan): A roasted celeriac flan, served with uda pepper and candied kumquat, illustrating the restaurant's vegetable-forward philosophy and seasonal creativity.
• Uda pepper: A distinctive pepper used to season the roasted celeriac flan, underscoring the restaurant's unique spice profile and regional ingredients.

Michelin-starred restaurant ¡Toma!, Liège — current menu options and prices

• MICHELIN rating: 1 star (MICHELIN Guide)

Tasting/Menu options

• Tasting/Menu price (TheFork Liège page): €100 per person
• Alternative menu pricing (Le Fooding): €105-130 for menus (including water)
• Beverage pairings: wine €38-57; non-alcoholic €20-30

Signature dishes (descriptions from the menu)

• Trout churros as an appetizer
• Petits Gris de Namur snail pizzette
• Toasted bread layered with mushroom butter, mustard mayo, black truffle shavings and ultra-thin slices of flash-smoked veal from Lothar Vilz
• Ondenval trout buttered with coffee and crowned with Belgian caviar
• Menapii pork from Dierendonck prepared in three different ways
• Beetroot gnocchi with citrus and vegetables

Note: Specific prices for individual signature dishes are not provided in the sources; menu pricing is given above.