Otomat is serving savoury, autumnal pizzas
'apero bites' at Otomat - credits Bramski and 'give Pears a Chance'
The Belgian pizza chain Otomat
Otomat serves cocktails and Otomat - autumn pizza 'You've got l'oeuf'
Otomat - autumn pizza 'Abbey Road' and pizza 'Boule & Boulette'
From tomorrow on, you can enjoy savoury and autumnal pizzas at the Belgian pizza restaurant Otomat! Consider a pizza ABBEY ROAD: 3 Belgian cheeses selected by Van Tricht (Greendal, Chimay Classique & Herve du Vieux Moulin), Amsterdam pearl onions, gherkins and mesclun. Or the pizza, GIVE PEARS A CHANCE: Blue cheese, pear, syrup made of Liefmans, Liège syrup and mesclun. Check out the Otomat autumnal menu with the specific names below!
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An autumnal menu, ‘apero bites’ and dips to dip pizza crusts in
The menu follows the seasons for the best and freshest ingredients, replacing their summer dishes with more savoury, autumnal pizzas. Otomat is also launching complete menus with appetiser and dessert. A nice addition are the dips to dip your pizza crusts in; nobody has leftover crusts anymore! Furthermore, the menu now also offers cocktails, ‘apero bites’ and new desserts. The autumnal menu is available from October 16th onwards.
Belgian twist to their savoury, autumnal pizzas
Otomat has reinvented the pizza experience and given it a unique, Belgian twist. The pizza bases are made with the same brewer’s yeast used to brew Duvel beer with and are given three days to rise. This results in an extremely thin and crispy base that forms the basis for their special pizzas, with toppings of the highest quality. Watch the process on this TikTok. The pizzas are combined with surprising beer pairings, creating a whole new pizza experience.
The Otomat menu
At Otomat, visitors are immediately asked the question: ‘to Otomat or Notomat?’ This means choosing between a pizza with tomato sauce (‘au tomate’) or a variant with sour cream or vegetable spread (‘no tomate’).
They now have a two- or three-course menu with a choice for the starter of a jar with pâté or rilletes from De Veurn’Ambachtse with pickles and flatbread or creamy hummus with Za’atar and vegetables. The main course is a pizza of your choice and for dessert you get to choose between a tiramisu, Otomat snicker or citron givré.
The savoury, autumnal pizzas you can find on the menu starting this week:
Otomat: BOULE & BOULETTE: minced fennel, red onion, basil, Grana Padano, mesclun.
The pizzas below are ‘Notomat’:
ABBEY ROAD: 3 Belgian cheeses selected by Van Tricht (Greendal, Chimay Classique & Herve du Vieux Moulin), Amsterdam pearl onions, gherkins and mesclun.
PORTOBELLO: Portobello mushrooms, sour cream, kale, garlic, Stracciatella cheese and smoked Cacioricotta.
GIVE PEARS A CHANCE: Blue cheese, pear, syrup made from Liefmans, Liège syrup and mesclun.
YOU’VE GOT THE L’OEUF: Braised ham, spinach, 2 fresh eggs and hollandaise sauce.
MEGA VEGA : Cauliflower spread, baby kale, cauliflower and beech mushroom.
Rock the Kasbah, Sailorman, Little Red Courgette, Zorba The Freak, Kaiser Chicks and Las Vega (vegan) are going off the menu and may make a comeback next summer.
Website: Otomat
