Brussels, 31 July 2025 - Gault&Millau was present at Tomorrowland this year for the 11th time to inspect the 'festival food' and 'food concepts' on offer. During the event, the gastronomic guide awarded several prizes to the food stands who put in the best performance. A production orchestrated by a team of inspectors on hand over the two weekends of the 21th edition of Tomorrowland.
©Tomorrowland
Out of more than 100 food stands offering over 300 dishes, a select group of winners was chosen across five categories:
The most gourmet dish of the festival, in terms of presentation, refinement and flavour.
Steak with Thai green curry & rice – Chef Pam
The Papillon Garden was the festival’s hotspot for more gastronomic dishes, still presented in a take-out concept. Upgraded BBQ dishes, seafood preparations, and vegan delicacies—Papillon served it all. Visitors could not miss Chef Pam (Pichaya Soontornyanakij), chef-owner of the restaurant Potong in Bangkok, who was named The World’s Best Female Chef 2025 by The World’s 50 Best Restaurants. As the first Asian woman to receive this prestigious global award, she was one of the highlights of the Papillon Garden. Her perfectly baked steak, served with an impressive green curry sauce, courgette, and flavored rice, was a dish that gave the power to dance all night!
The dish that received the highest marks from the various inspectors and also impressed in the final.
Fish ‘n Chips – Jean Sur Mer
The food variety you find at Tomorrowland is truly enormous. From fries, burgers, pizza, and pasta dishes to a wide range of vegan and vegetarian options, as well as Asian-inspired street food bites, everything is always well presented. Fish ‘n’ Chips, often considered the national dish of the United Kingdom, is now common takeaway food in many countries. It may look like an easy dish—battered fish fried in oil and served with potato fries—but don’t underestimate the saying, "simple is not easy." Caterer Jean Sur Mer served a perfect piece of hake fillet that, in various tastings, was always fried to perfection: crispy on the outside, fresh and tender inside, with great seasoning. Fries served with fresh tartare sauce made it our perfect festival bite.
The most accomplished sweet treats according to the Gault&Millau inspectors.
Tomorrowland waffle & chocolate topping – Tomorrowland Kitchen
©TiffanyKonings
New this year at the festival and served at the Papillon Garden, this beautifully shaped waffle was the sweet highlight of the event. It’s no wonder the food stand had waiting lines all day. Belgium is known for its waffles, so this dish was not to be missed. These waffles, shaped like a papillon (butterfly), were freshly baked, offering a warm, soft, yet slightly crispy texture that made them irresistibly delicious. The highlight was the designer chocolate topping—slightly heated in front of the guests—melting over the waffle and enhancing every bite with a sweet, decadent flavor. This classic festival snack captures the joyful and vibrant spirit of Tomorrowland and should become a signature dish!
Korean Fried Chicken Burger – Seoul South Station
The festival featured an unmistakable variety of burgers and buns. At both Dreamville and the main festival grounds, the organizers truly excelled by presenting burgers that competed in creativity and range. From crispy to brioche buns, alongside numerous vegetarian options and a selection of meats—including soy, fish, chicken, beef, and pork—there was something to delight every taste bud. Near the Freedom Stage, the Korean Chicken Burger was perfectly balanced, with crispy chicken that was juicy inside and well-seasoned. Every bite left you wanting more!
The most accomplished and surprising dish at Dreamville - Tomorrowland.
Choripan –Tota Empanadas Argentinas
Breakfast, lunch, and dinner make up a major part of daily dining at Tomorrowland’s Dreamville camping, fitting seamlessly into everyone’s schedule. Once again, Dreamville surprised us with an impressive variety of exciting new caterers. Choripán is a popular street food originating from Argentina and widely enjoyed throughout Latin America. The name is a blend of "chorizo" (a type of sausage) and "pan" (bread). Tota served a version that delighted us for lunch, dinner, and even breakfast! It featured a grilled chorizo sausage served in a crusty bread roll, topped with chimichurri sauce and arugula.
