
A Culinary Pilgrimage
Michelin masters converge at Antwerp’s historic Botanic Sanctuary.
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A Lamborghini, a Ferrari Maranello, and a Rolls-Royce Spectre sit casually parked in the heart of Antwerp’s Botanic Garden. A tall valet wrestles into an Aston Martin as a Ferrari Berlinetta rumbles impatiently behind. They are checking into the Botanic Sanctuary. The occasion? The hotel’s inaugural Gourmet Festival: an indulgent week of lunches and dinners with resident and guest chefs, wine pairings, workshops and master classes.
For its size, Belgium punches above its weight in fine dining, with Antwerp alone holding the fourth-highest Michelin star density per capita. (Four of those stars are in the Sanctuary.) As in the rest of the post-pandemic world, the vagaries of luxury in Belgium have shifted. Experience now trumps extravagance, and the Sanctuary has leaned into that by celebrating provenance, personality and authenticity, highlighting its produce and the work of some of Belgium’s most respected culinary masters.
Opened in 2022, the Botanic Sanctuary occupies the historical site of a 13th-century monastery and former hospital. Its five buildings house 108 rooms and suites, oak-beamed halls, softly lit ballrooms, restaurants, spa facilities and gardens. The refined experience guests have come to expect from the Sanctuary stretches from the extensive breakfast buffet served in its majestic hall to the gorgeous spa facilities, which include massage rooms, a 24/7 gym, and infrared and Himalayan salt stone saunas. Art from the owners’ private collection and local galleries accents the interiors. Staff are sharp, and the welcome begins with champagne in the greenhouse-style atrium. “You can take those with you,” the host added.

Some lucky guests are led through discreet, hand-painted passageways connecting the buildings. “Now you know how Jason Statham and Rosie Huntington-Whiteley got around last week,” offered a guide about the celebrity couple’s recent stay. “Most VIPs take the tunnels—they like to move undisturbed.” There’s a private Whisky Investors Club in this underbelly, and the Vinarium hosted a series of masterclasses, including one with Ruinart and Remy Martin Cognac. In the stacked cellar next door, an Everest of rare Rieslings and bottles of Domaine de la Romanée-Conti. “You can’t take those,” the guide added.
At the heart of the festival was a culinary constellation of 22 Michelin stars under one roof: seven Belgian chefs (Ruben Christiaens, Gert De Mangeleer, Jacob Jan Boerma, Thomas Diepersloot, Roger van Damme, Koen Gussenhoven, Viki Geunes) were joined by seven international guest chefs, including Daniel Gottschlich (from Cologne’s two-starred Ox & Klee), Dieter Koschina (from two-starred Vila Joya, Portugal), and Alexandre Gauthier (from two-starred La Grenouillère in Northern France).
The hotel focused on Belgium’s evolving gastronomic scene, spotlighting Antwerp as an urban culinary destination with an unpretentious and refreshingly relaxed atmosphere. At the festival kickoff on Monday, one of Belgium’s most celebrated chefs, Viki Geunes (of triple-Michelin-starred Zilte), stood in his whites, busy plating; Gert De Mangeleer (from two-starred Hertog Jan) had his hair back, and one guest stood in shorts and sandals, grazing on tables festooned with oysters.

It’s hard not to quote the Queen lyric—”I want it all”—when there are five restaurants on site and a flurry of renowned chefs collaborating on lunches and dinners throughout the week.
Bar Bulot served a daily four-course Best of Belgium menu that included a well-textured wagyu and smoked eel terrine (paired with a local Pinot Rosé), as well as a pie of Bresse chicken with sweetbreads and Zeebrugge shrimp, encased in puff pastry, and a velvety Pinot Noir from Aldeneyck.
Tuesday’s lunch featured Christian Kuchler (from two-starred Taverne zum Schaefli) and Daniel Gottschlich, while dinner brought Gert de Mangeleer and Alexandre Gauthier into collaboration. On Wednesday, there was an intimate Dom Pérignon experience at Hertog Jan, and the Krug dinner proceeded on Thursday (with the favourite dish being Quail and celeriac with a Vintage 2000) in the altarpiece-filled, 15th-century chapel.
On Friday, High Tea was served in the monastery’s old kitchens. Blue Delft tiles lined the walls while faux tomatoes with foie gras, green bisques and crab tartlets perched on gold-plated tea trees. Pastry Chef Roger Van Damme, who was named the world’s best in 2017, appeared tableside. “Hope you’re enjoying everything?” he asked, to which everyone nodded through mouthfuls of jam-filled scones.

Between events, hotel guests drifted to the spa or swam laps in a pool longer than at Sydney’s Park Hyatt. Handed a thick salmon (Financial Times) en route to the sauna, it was hard not to feel like Richard Gere in Pretty Woman—minus the drama, plus the caviar.
Laughter came from the wine-painted walls of the Burgundy room on Saturday night, where bottles of Telmont Rosé popped open and Mezcal Negronis clinked in cheers. “Ah, I love mezcal,” said Christian Hirt, the hotel’s managing director, sipping a glass of Jacquesson 745. “It’s been nonstop this week. One day, lunch with a tea sommelier, the next—House of Caviar. It’s all happening.”
It was. Outside, Ruben Christiaens and Alberto Landgraf (whose restaurant in Rio, Oteque, just landed on the World’s Best list) hosted dinner in the monastery garden. Seven courses—langoustines with peas, Balfegó tuna with radish, delicate quail with celeriac—were paired with Sicilian wines from Planeta under the night sky.
Sunday brought Bloody Marys and a walking brunch: Royal Belgian caviar, tiger prawns on the barbeque, rotisserie chickens, and truffle pasta stirred in a Parmesan wheel by Rikkels, a toque-clad chef. “I worked every day this week,” he said. “But I love it. Nice to feed people amazing food they can trust.”
Rain arrived. Some ran for cover. One guest lingered, wiping his plate clean with a final bite of rib-eye and morel. He lifted his hotel umbrella. Printed on the canopy: It’s a good day to have a good day.
More images from the event:





Photography: Courtesy Botanic Sanctuary Antwerp.
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