Hert

Alex Verhoeven devotes himself body and soul to his establishment and his industrial-cum-Scandinavian-cum-hip eatery is located in Turnova Tower. The view over the Campine is splendid. The chef deftly showcases outstanding produce in subtle creations, jazzed up by unusual inspirations. Knock-out wine list!

Panoramic Turnhout Vista from Turnova Tower

• Hert is perched on the top floor of the Turnova tower, offering a stunning view of Turnhout and the Kempen from the dining room.

Open Kitchen: transparency and interaction

• The restaurant features an open kitchen that promotes transparency and live interaction between chefs and guests, with cooking and preparation visible on the plate.

Prestigious accolades: Michelin star since 2022 and Gault Millau Young Chef of the Year 2025

• Hert earned its first Michelin star in 2022, and in 2025 Alex Verhoeven was named Gault Millau's Young Chef of the Year.

Signature Ingredients

• Langoustine: The standout seafood centerpiece of Hert's menu and a clearly emphasized signature, highlighted as the Chef’s Favourites with Langoustine – Trip to Bali. Langoustine appears across multiple preparations (e.g., Griet – Langoustine – Sauce Vierge) and defines the restaurant's seafood-forward identity, showcasing delicate sweetness and refined texture often elevated with vibrant sauces.
• Noordzeekrab (North Sea crab): A recurring crustacean on the menu, such as Noordzeekrab – Jalapeño – Yuzu, underscoring Hert's regional, marine focus and its willingness to pair crab with bright, spicy-citrus accents to heighten briny sweetness.
• Royal Belgian caviar: Appears as a luxurious accompaniment (e.g., with Chutoro Tuna – Horseradish – Royal Belgian Caviar), signaling a celebration of texture and saltiness that elevates premium proteins and adds a tactile contrast on the plate.
• Ganzenlever (foie gras): A classic luxury ingredient featured in several courses, contributing velvety richness and depth that aligns with Hert’s refined, high-end dining philosophy and Michelin-star credentials.
• Wagyu beef (WAGYU A5): A top-tier protein on the menu, reflecting an emphasis on extraordinary marbling, tenderness, and bold umami, and used to juxtapose modern techniques with luxurious provenance.

Tasting Menu

• Lunch

  • 4 courses: €115
  • 5 courses: €140
  • 6 courses: €180

• Dinner

  • 5 courses: €140
  • 6 courses: €180

• All-in formule (includes menu, wine or non-alcoholic pairing, water and coffee/tea)

  • 4 courses (Lunch only): €167
  • 5 courses (Lunch): €195; 5 courses (Dinner): €195
  • 5 courses incl Chef’s favourite: €250 (Dinner)
  • All-in with exclusive wine pairing: 5 courses €300; 6 courses €360

Signature dishes / A la carte highlights

• Langoustine – Trip to Bali: €65
• Wagyu A5 upgrade (I.P.V.): +€35
• Pomme Moscovite – Royal Belgian Caviar – Noir Moutier: €65
• Irish Mòr – Vin Jaune – Royal Belgian Caviar: €52
• Terrine of Foie Gras – Macademia – Black Pepper: €48
• Wagyu A5 Carpaccio – Royal Belgian Caviar: €52