Born in Belgium in 2006, Dinner in the Sky has flown above more than 60 cities in Europe, Australia, India, South Africa, The USA, Canada, Brazil, Japan, Colombia and Mexico. And every year the restaurant returns to Belgian skies. After a quick stop in Antwerp, Dinner in the Sky (DINS) will return to Brussels from 10 to 19 June, then move over the city of Genk, in the Limburg province, from 5 to 11 September.
This year, the 50m high crane will be installed next to the National Basilica of the Sacred Heart in Koekelberg. The new generation concept, DITS 2.0 has a larger, more open central kitchen so that the chefs can be in direct contact with all guests. It also features 8 individual tables each fitting 4 people, so the 32 guests can enjoy their meal in more privacy. With the new structure, companies are no longer required to book all the seats for their business events, they can reserve only one table or two, or as many as they need for their event.
Each day, DITS will stand available for one lunch and two dinners, 5 course menus being freshly prepared every time in the central kitchen. Among the chefs, guests can look forward to Yves Mattagne, from La Villa Lorraine, Alain Bianchin, David Martin, from La Paix, Isabelle Arpin, Giovanni Bruno, from Senzanome, Hendrik Dierendoncck, from Carcasse and Filip Claeys, from De Jonkman. Moreover, two recruits from Top Chef will also join the cooking team this year: Arnaud Delvenne and Malory Gabsi.
Besides the gourmet meals, the DITS platform will also stand available for the Cocktails in the Sky experience, every Saturday and Sunday at 15:30. Experienced bartenders will prepare 3 different cocktails, which will be served with some well paired appetizers “to awaken your taste buds”.
