{"id":92065,"date":"2026-03-27T13:14:07","date_gmt":"2026-03-27T12:14:07","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=92065"},"modified":"2026-03-27T13:14:07","modified_gmt":"2026-03-27T12:14:07","slug":"at-otomat-on-the-menu-this-spring-youve-got-the-loeuf-pizza-or-egg-benedict-pizza-and-pitchers-of-spritz","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/at-otomat-on-the-menu-this-spring-youve-got-the-loeuf-pizza-or-egg-benedict-pizza-and-pitchers-of-spritz\/","title":{"rendered":"At Otomat on the menu this spring | \u2018You\u2019ve Got The L\u2019Oeuf\u2019 pizza or egg benedict pizza and pitchers of spritz"},"content":{"rendered":"

Spring is just around the corner, and at Otomat that means a fresh update to the menu, with new dishes and a brand-new look. From 25 March 2026, Otomat is introducing a new spring menu featuring lighter flavours, new vegetarian options, such as the \u2018You\u2019ve Got The L\u2019Oeuf\u2019 pizza (aka Egg Benedict pizza) and spritz pitchers, as well as a few surprising twists on classics.<\/p>\n

2 minutes read<\/p>\n

<\/p>\n

What remains, even on the new spring menu<\/strong><\/h3>\n

As always, the basics stay the same: pizza made with the now iconic Duvel beer yeast dough, combined with distinctive toppings and ingredients that perfectly suit the season. Sharing happy moments, so the pizza is pre-cut for sharing with your friends. They\u2019re also focusing on aperitif bites, salads and sides.<\/p>\n

New additions to the spring menu include the \u2018You\u2019ve Got The L\u2019Oeuf\u2019 pizza<\/strong><\/h3>\n

There are two new pizzas on the spring menu at Otomat<\/a>. The \u2018You\u2019ve Got The L\u2019Oeuf\u2019 (Veggie) pizza, with spiced cream sauce, spinach, two fresh eggs and hollandaise sauce. A nod to eggs Benedict, but on a pizza. For those who wish, this pizza can also be ordered with cooked ham or smoked salmon. The salmon version is a first on the menu.<\/p>\n

They are also now serving the \u2018Rock The Kasbah\u2019 pizza, with tomato sauce, merguez sausage, red pointed peppers, raisins, feta, fior di latte mozzarella, coriander, mint, red onion, cumin, garlic oil and ras el hanout.<\/p>\n

Appetisers, salads and sides<\/strong><\/h3>\n

The hummus with roasted cauliflower is being replaced by a lighter spring version, such as Hummus & Veggies: creamy hummus served with raw red chicory and coriander seeds. There is also a new Protein Salad (vegetarian) on the menu: this consists of quinoa, butter beans, chickpeas, olives, artichoke, feta, mint and a dressing with za\u2019atar and lemon. This salad can also be ordered entirely vegan with vegan feta.<\/p>\n

The new sides are Tomato Salad (vegan) with vine tomatoes, basil oil, pine nuts and red onion. And Coleslaw (vegan) with white cabbage, Amsterdam spring onions, garlic sauce and fried onions.<\/p>\n

They now also serve pitchers of Aperol Spritz and a non-alcoholic spritz with Dada Chapel. Perfect for those who enjoy an aperitif together! One pitcher makes about six glasses \u2013 ideal for sharing with friends on a sunny terrace!<\/p>\n

Friends of Otomat<\/strong><\/h3>\n

We\u2019ve written about this before: Friends of Otomat<\/a>. Through this initiative, Otomat invites chefs to create their own signature pizza using the iconic pizza dough made with Duvel beer yeast. Chefs are given carte blanche to translate their vision, favourite ingredients and personal style into a pizza on the menu.<\/p>\n

The first collaboration was with chef Sam D\u2019Huyvetter (Bar Bask & Taberna Bask), who developed the BASK Pepperoni. Kasper Stuart and pitmaster Isabel Rodrigues from Black Smoke have also joined the Friends of Otomat, with their BBQ Beef Pizza. A collaboration featuring 16-hour smoked pulled beef, prepared especially for Otomat in Black Smoke\u2019s smoker. And Dominique Persoone\u2019s dessert pizza has been a hit on the menu for years. You can find out more about Otomat in this short article<\/a> on our website.<\/p>\n","protected":false},"excerpt":{"rendered":"

Spring is just around the corner, and at Otomat that means a fresh update to the menu, with new dishes and a brand-new look. From read more<\/a><\/p>\n","protected":false},"author":30,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[110,111,115,116,124,80,85,89,109,120,123],"tags":[],"class_list":["post-92065","post","type-post","status-publish","format-standard","hentry","category-eating","category-drinking","category-pop-up-main-2","category-co-creation","category-p-en","category-sector-2","category-fast-food-sector","category-restaurant-sector","category-trends-2","category-product-2","category-promotion"],"acf":[],"yoast_head":"\nAt Otomat on the menu this spring | \u2018You\u2019ve Got The L\u2019Oeuf\u2019 pizza or egg benedict pizza and pitchers of spritz | horecatrends.com<\/title>\n<meta name=\"description\" content=\"This 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