Hert

The story

Hert Turnhout: Refined Belgian Cuisine in the Top Floor of Turnova

The Kitchen and Its Philosophy

At Hert in Turnhout, chef Alex Verhoeven leads an open kitchen dedicated to refined Belgian cuisine. His approach strips away unnecessary complexity while keeping direct guest interaction and transparent preparation at the center. This measured philosophy earned the establishment its first Michelin star in 2022 and later brought him the Gault Millau Young Chef of the Year award in 2025. The team follows a strict directional line rather than chasing fleeting trends, allowing each component to retain its natural character without overcooking or overcomplicating the plate.

Standout Plates and Seasonal Focus

The menu shifts regularly, though certain preparations consistently anchor this strand of modern Belgian cooking. Guests frequently order the langoustine XL paired with royal Belgian caviar and a devilled egg, a composition that balances rich texture with bright acidity. Other regulars choose the Challans duck served alongside girolles and yuzu, or the north sea crab accompanied by avocado and kafir lime. Even the dessert course relies on precise layering, such as apricot set with almonds and verbena before arriving on a rolling chariot with petit fours.

The Room and the View

The dining space occupies the top floor of the Turnova tower, placing tables above the surrounding streets and offering unobstructed sightlines toward the Kempen landscape. Natural light fills the room during lunch service, while evening covers shift the focus toward the glowing kitchen below. The architecture keeps the layout clean and functional, leaving the food and the elevated position to carry the atmosphere. Every seat faces outward, making the panoramic backdrop a quiet companion rather than a distraction.