The story
Savoury in Turnhout builds its menu around a strict seasonal cuisine that changes with the calendar. Chef Kris Lauryssen guides this rotation alongside his brigade, prioritizing fresh produce over static offerings. Each quarter introduces new ingredient profiles that shape the day’s preparations. Guests encounter these refined plates alongside carefully matched wine selections throughout their visit.
The dining space occupies a renovated villa positioned along the historic route connecting Turnhout to Antwerp. An English architectural framework meets contemporary interior design to create a grounded environment. Diners settle into an atmosphere described by inspectors as notably relaxed and pleasantly scaled. Gault&Millau awarded the kitchen a 14.5 rating last year, recognizing how the seasonal cuisine adapts to local harvests.
Dawn breaks with the scent of yeast rising through the bakery section of the establishment. Bakers transform basic flour and natural components into daily rotating assortments of bread. The counter also displays small savory items like quiches and personal pizzas alongside fruit tarts. Visitors purchase these house delicatessen goods to take home or enjoy as a morning stop.
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