Hortense & Humus

Hortense & Humus is a true treat, with a Sistine Chapel-style ceiling and gold-trimmed furnishings, serving haute vegetarian cuisine such salt-crust baked swede with roasted Jerusalem artichoke and shiitake mushrooms, and chestnut cake with poached pears. The majority of the herbs and vegetables are grown in the garden, with the remainder purchased locally.

Matthieu Chaumont, a mixologist, utilizes kitchen herbs to make mocktails during the day and cocktails at night. At Hortense & Humus, Chef Nicolas Decloedt received his training in some of Europe's finest fine dining establishments (Mugaritz, In de Wulf, Bon Bon). He's developed a cooking approach that's influenced by botanical study and foraged delicacies. Each plate's masterful arrangements reflect his keen eye for detail as an art photographer.

Caroline Baerten studied at the prestigious Ter Duinen culinary institute in Koksijde and went on to become a nutritionist and a WSET certified sommelier. She uses her artistic skills in interior design and ceramic tableware at humus x hortense, where she worked as an art historian. She is the founder of the 'Soilmates' movement and the 'Heritage Bean Project,' where she works at the crossroads of botanical cuisine, soil health, and ecology.

Rate: 4.4/5.0; 400 reviews (Source: Google.com)

Address: Rue de Vergnies 2
Phone: 0479 54 44 87
Email: hortense.cocktails@gmail.com
Hours: noon-2.30pm & 6pm-12.30am Wed-Sat, noon-8pm Sun
Price: mains €20-45