Greengrocer
Greengrocer in Brussels. Practical information, direct contact and enquiries in one click.
Vegetables picked yesterday, on the shelf this morning
A small independent greengrocer working with a tight circle of regional growers. Most produce comes off the lorry within 24 hours of being cut. We name the farm on the chalkboard, taste-check the strawberries on arrival, and rotate the stand twice a day so the soft fruit at the front is the one we'd buy for dinner tonight.
Prices are simple per-kilo or per-piece — no membership scheme, no weighing surprises. Recipe cards by the till on weekends, a veg box delivered free within 3 km on Wednesdays and Fridays, and an honest 'tomatoes are rubbish this week' shelf-talker when the season is between us and Italy.
Opening Hours
Produce that smells of the field
Picked, priced and rotated — what's good this week is what you see at the door.
Whatever is at peak this week — apples, pears, plums, stone fruit in summer, citrus in winter — graded for ripeness on arrival.
Loose-leaf salad from a market garden 18 km from the shop — cut in the early morning, eaten the same day.
Enough vegetables for two people for a week, a recipe card and free delivery within 3 km — text us to add or remove anything.
Twice the size — salad, root veg, two leafy greens, herbs, three pieces of seasonal fruit and a recipe for the cabbage.
British strawberries from May to September — tasted on arrival, none on the shelf longer than 36 hours.
Five-kilo crate of Italian or Spanish plum tomatoes for sauce-making — ripe on arrival, ready for the pot the next day.
Our Prices
Quality services at fair prices.
« From field to shelf, twice in a day. »
Our Work
What Our Clients Say
"Six months in. They've never sent a tired vegetable. The cucumber is the kind I remember from my grandmother's garden."
"Asked for advice on what to do with the cauliflower. Got a recipe written on a paper bag, the right number of eggs and a tip about salting it first."
"Honest about what's mediocre. When the tomatoes are out of season they say so — that bit of candour is why I keep coming back."
Visit Us
Don't hesitate to get in touch.