iOda is an ode to fire, craft, and terroir—a vegetarian rotisserie where vegetables and fruits take center stage and North Sea delicacies punctuate the experience with saline brightness. Here, the gentle rotation over flame becomes a language of nuance: heat coaxes sweetness from a leek until it glistens, smoke ennobles chicory, and char frames delicate brassicas in a chiaroscuro of flavor. Chef Hoed is both composer and curator, weaving seasonal produce from small local growers into a tasting journey that is at once delicate, gutsy, and unmistakably contemporary.

From the first bite, you sense a philosophy anchored in reverence for the seasons. Each course feels intimate and essential—ingredients are allowed to “shout their name,” carrying the clarity of provenance and the finesse of thoughtful technique. A briny whisper from the North Sea might arrive alongside a caramelized root, or a glistening slice of orchard fruit—surprising, elegant pairings that awaken curiosity and invite lingering conversation.

The room itself mirrors the cuisine’s confident restraint: a trendy, buzzy interior layered with vintage details and untreated materials. The textures feel tactile and honest—polished yet unvarnished—the perfect foil to the dishes’ precision. There’s a hum of cosmopolitan cool to Saint-Gilles, and iOda channels it seamlessly, offering an atmosphere where sophistication feels effortless and the experience unfolds with a quiet, magnetic rhythm.

For the luxury-minded traveler, iOda provides an uncommon kind of indulgence—one that values clarity over excess, and intimacy over spectacle. The result is an elevated dining experience that lingers long after the final course: the warmth of the rotisserie, the luminous seasonality on the plate, the subtle thrill of discovery. At iOda, vegetables are not simply substituted; they are celebrated, transformed, and set aglow by fire.