Why Tondo
Tondo is Italian for round. We liked the word for what it brings to mind: a full plate, a table shared with others, a menu that ends where it began.
Our logo is one conger eel curled into an imperfect circle.
Roughness into finesse
That imperfect circle is how we see our cooking. We start with rough produce: North Sea fish that rarely make it onto a fine-dining menu, and the heads, bones and trim most kitchens throw out.
Japanese techniques such as kombu curing, dry-ageing and slow broths are how we refine it. Belgian produce and French structure keep it grounded.
The team
TONDO is run by eight Culinary Arts students in Bruges. We have no fixed roles. Everyone cooks, serves and cleans.