Mobile Catering
Mobile Catering in Brussels. Practical information, direct contact and enquiries in one click.
Real food, parked at your party
We run two trucks and a wood-fired pizza trailer, all built on the same idea: cook one thing, cook it well and serve a queue without keeping anyone waiting too long. We bake in front of you, slice on the counter, and finish with a clear pitch and a tidy patch of grass behind us.
From a 40-guest birthday in a back garden to a 600-cover festival weekend, every booking comes with a written quote, a confirmed pitch plan and the same crew that's been with us since the start. We bring our own water, power and waste — you tell us where to park.
What's coming off the truck
Pizzas, smoked meats and seasonal street food — pick a menu, we handle the rest.
Two pizzas a head from the trailer oven, four toppings on rotation. Includes plates, napkins and a server for the line.
Brisket, pulled pork, smoked chicken, three slaws and house buns. Cooked low and slow, served from the truck.
Truck pitched on site for 6 hrs of service, full menu, two staff. Tickets or wristbands handled at your gate.
11pm to 1am pizza truck slot for 80 guests after the cake — tidy parking, generator hush kit and biodegradable boxes.
Office or outdoor pitch service for 40+ staff, two menu options including vegan, served in 15-minute waves to keep the queue moving.
On-site visit to confirm access, ground, gas safety and waste plan before any festival or wedding booking.
« Smoke from the truck, plates in the grass, no one in a hurry. »
Our Work
Get a Free Quote
Describe your project and we'll get back to you within 24h.
What Our Clients Say
"Pizza truck rolled in at 10:30, served 90 guests in under an hour and left the field cleaner than it arrived. Half the photos that night are people queuing happily."
"We had three of their trucks on a wet weekend in May. They never ran out, never blocked the access road and the brisket sold out by Saturday lunchtime."
"Lunch on the lawn for 60 staff. Two menu lines, no queue longer than four people, vegans actually fed properly. The CEO asked who booked them."
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