在Antwerp Dynamic Berchem社区的一家创意和企业家网站Pakt的翻新仓库中,一家新的披萨餐厅正在筹集标准吃得好为饥饿的群众喂食美味的酸味比萨饼和美味的沙拉。

在这家朴实的餐厅中,标准厨师熟练地揉捏并扔了酸面团,然后在Pakt的屋顶上添加浇头,在这家朴实的餐厅中占据了中心地位,在这家朴实的餐厅中占据了中心位置。从有机无喷的蔬菜到草药和“屋顶温室中种植的牛肉番茄”(牛肉番茄)的“ Coeur de pakt番茄),可提供新鲜,健康的票价和菜单,以反映最好的季节性农产品。
Healthier (by way of omitting sugar from the mixture) and easier to digest, Standard’s use of sourdough is a laborious process — dough is prepared a full day in advance — but one that is worth it the minute you bite into that light and airy crust, torched to perfection in the authentic Neapolitan way. “Sourdough is made by natural fermentation, explains Michel Roose. “It takes time to make dough like ours, and most importantly it is absolutely delicious.” We Heart can attest.
该空间由Petillon Ceuppens Architects设计,以其简单的美感魅力 - 将粗糙的材料与坚固的橡木桌和长凳融合在一起,以补充餐厅的整体精神。通过地板到天花板窗口泛滥,可以欣赏到PAKT的景色,并欣赏室外露台;一个热情而没有影响的地方观看邻居的经历。
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