Hert
Turnhout, Belgium
1 Star
The Experience
From Michelin Guide
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!
From Visitor Experiences
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.
From Visitor Experiences
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.
From Visitor Reviews
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