Humus x Hortense

Pioneer that continues to challenge the norm

Nicolas Decloedt and Caroline Baerten run Belgium’s first plant-based restaurant to be awarded a Michelin star. At Humus x Hortense, sustainability is not limited to food and drink; here, they are driven by a holistic view that includes the clothing, decor, ingredients, employees, and suppliers. One of the reasons behind the duo’s success is Dries Delanote, the grower who supplies the wild herbs and vegetables. Like all restaurants with high standards of quality, they strive to maintain close relationships with growers and farmers. This is a restaurant that combines deep insight into sustainability with strong gastronomic curiosity — and an appetite for experimentation.

Summary

• 100 percent plant-based

• Publishes its own sustainability report

• Zero-waste approach

• 100 percent of the wine is biodynamic