Hertog Jan at Botanic

A meal crafted by Gert de Mangeleer and sommelier Joachim Bouden is in a class entirely of its own. First the elegant Botanic Hotel, which immerses you in a world unlike any other, depicted by concrete materials and muted shades of grey that paint a soothing portrait of almost speechless beauty. In a bid to maintain the surprise effect, the establishment asks guests not to post photos on social media, which is why we won’t dwell on the amazing chef’s table at which diners are served. Suffice to say that chef De Mangeleer’s love affair with Asia is even more pronounced than ever. The knife-edge precision and boundless creativity of the chef who painstakingly crafts and assembles unlikely ingredients remain his hallmark. For example, he may combine a premium ingredient such as wagyu A5 beef with smoked eel and cherries. The chef’s talent shines through in his flair for sophistication and mixing unusual ideas with the goal of enhancing taste and flavour. He invents techniques and jazzes up classical recipes with his own inimitable stamp. A truly unforgettable experience.