Chef Nicolas Decloedt and Caroline Baerten, your hostess and sommelière, were championing plant-based cuisine long before it became trendy. Their sustainable ethos and creativity have been a source of inspiration for many, what’s more they publish a sustainability report that can be consulted online by all and sundry. We warrant that a meal in this stylish, street corner edifice, whose Art nouveau interior is adorned with frescoes of angels and gilded ceilings, will be an unforgettable experience. The micro-seasons are reverently respected thanks to close ties with botanist-farmer Dries Delanote and other artisans. Light years from fads and fashions, zero waste is a state of mind here, leading to a bold, new, innovative look at gastronomy, whilst remaining accessible. An example: a plant-based croque monsieur with chimichurri-flavoured wild mushrooms, a spicy bechamel sauce and the natural fresh tang of a salsa verde of Green Zebra tomatoes. The sommelière deploys her immense talent for beverages, ranging from wine to alcohol-free juices, in a bid to further exalt the chef’s exuberant recipes. Humus x Hortense is truly in a class of its own.