Hertog Jan at Botanic
Antwerpen, Belgium
⭐2 Stars
The Experience
From Michelin Guide
A meal by Gert De Mangeleer and sommelier Joachim Bouden is in a class of its own, starting with the swish Botanic Sanctuary Hotel, which immerses you in a world unlike any other. Concrete and muted shades of grey set the scene in the intimate restaurant which boasts a stunning architectural backdrop. In a bid to maintain the element of surprise, the establishment asks guests not to post photos on social media, so we won’t dwell on the amazing chef’s table where diners are invited to admire his work first hand either. Suffice it to say that chef De Mangeleer’s distinctive signature and love affair with Asia can be tasted every time. The menu pays tribute to his motto: “Simplicity isn’t simple”, which says it all! Razor-sharp precision and boundless creativity remain the inimitable hallmark of this chef, who painstakingly pairs daring combinations of ingredients. For example, he may cook Anjou pigeon in hay and herbs before adding the finishing touch tableside on a binchotan BBQ, all of which is then flanked with side dishes like melted foie gras, red beetroot, wild strawberries and a knockout pigeon gravy with fermented garlic. The chef’s talent shines through in his flair for culinary sophistication and unorthodox ideas that enhance the taste and flavour of each ingredient, as he reinvents textbook techniques and jazzes up pedigree recipes. You are in for a truly unforgettable experience.
Unique Things
From Visitor Experiences
Exclusive Garden Setting with Beehives and Herb Garden
Hertog Jan at Botanic Sanctuary is uniquely set in a tranquil garden environment within the Botanic Sanctuary in Antwerp, featuring its own beehives, herb garden, and a towering greenhouse. This natural setting enhances the tasting menu experience, connecting diners directly with the source of many ingredients.Omakase-Style Tasting Menu Inspired by Japanese Cuisine
The restaurant offers a distinctive Omakase-style menu, a Japanese concept meaning "I leave it to the chef," allowing Chef Gert De Mangeleer to creatively blend local West Flemish ingredients with global culinary techniques. This results in a constantly evolving, surprise multi-course tasting journey that changes with the seasons.Ultra-Exclusive Dining with Limited Covers and Intimate Design
Hertog Jan at Botanic Sanctuary operates with only 12 covers at a time and is open just two weeks per month, creating an extremely exclusive and intimate dining experience. The interior, designed by Belgian architect Benoit Viaene, is understated and elegant, focusing attention entirely on the culinary journey without distractions.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Hertog Jan at Botanic in Antwerpen include:
Tomatoes: Featured in the famous "collection of tomatoes" dish, tomatoes are combined with herbs to highlight their natural flavors, showcasing the chef's focus on fresh, garden-grown produce.
Red beet: Used in a signature starter paired with liquorice, red fruits, and foie gras, red beet provides an earthy sweetness that balances umami and richness in the dish.
Foie gras: Incorporated in the starter with red beet and other elements, foie gras adds luxurious texture and depth, reflecting the restaurant's refined and elegant culinary style.
Caviar: Featured in a dish described as a "caviar explosion," this ingredient brings an umami-driven, luxurious note that complements earthy and sweet flavors, creating memorable taste experiences.
Herbs from their own garden: Herbs play a crucial role in the flavor profiles of many dishes, contributing freshness and aromatic complexity, aligned with the restaurant's emphasis on natural and seasonal ingredients.
These ingredients are significant as they reflect Hertog Jan’s philosophy of combining local, seasonal, and garden-fresh produce with technically advanced and elegant cooking techniques, often inspired by Japanese omakase traditions.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Botanic Sanctuary Experience (8 courses): €250
A La Carte
- Anjou Pigeon: €95
- Blue Lobster: €95
Note: Prices may be subject to change and do not include additional costs such as drinks or wine pairings.