Botanic Sanctuary Antwerp as a Culinary Capital and a Historic Hotel, Part 2

By Larry and Adam Mogelonsky | October 6, 2025

Immersive culinary experiences have been a mainstay of hotel dining experiences and a key draw for both earned media and hotel demand. But competition in this part of hotel operations is fierce nowadays, with luxury and upscale brands constantly innovating their F&B presentation to become more local, more creative and more indicative of the environs. How does a hotel stand apart?

Botanic Sanctuary Antwerp, a 108-key independent luxury hotel in Belgium and member of Leading Hotels of the World, answers this question by showcasing what the ultimate level for guest dining looks like. Of its six onsite dining outlets, three have Michelin stars, including Hertog Jan, a two-star restaurant wherein we were lucky enough to interview its Executive Chef, Gert de Mangaleer.

More than just places to eat, Botanic Sanctuary Antwerp is a true culinary capital by rounding out the dining experience with onsite farming, beehives, an apothecary, and a full-service spa.

In part 1 of this article based on our interview, we highlighted how Hertog Jan came to be, and now we focus on some of the specific details that make this hotel a true innovator.

MOGELONSKY HOTEL CONSULTATIONS: Besides the two restaurants under your purview, Botanic Sanctuary is also host to Fine Fleur, Henry’s Bar & Bistro and Het Gebaar, in addition to having a Sunday brunch, high tea, à la carte breakfast, and private dining programs. How do you work with the rest of the onsite F&B team to ensure that each dining experience is unique?

GERT DE MANGELEER: It is great to see that the site has a huge diversity of different styles and concepts in F&B. This ensures that guests can find something that suits their needs and preferences for every moment and every mood. Furthermore, there is also a smooth referral between the different restaurants when it is busy and there are monthly F&B meetings where we are always looking for opportunities to do better. There are also events several times a year in which all restaurants participate, so that we as the Botanic family can come out strong.

MHC: As a gastronomic mecca, not only does Botanic Sanctuary attract patrons and hotel guests seeking an exceptional culinary adventure but also aspiring chefs looking to learn from the best. How do you cultivate talent and mentor your team?

GDM: In a rapidly changing hospitality world, training is becoming increasingly important. I previously spoke about the development of our Bar Bulot concept, in which all processes for kitchen, reception, furnishings, human resources, and so on are described down to the smallest detail. This forms the guideline and solid basis for consistently training new employees and chefs according to our standards.

At the beginning of my career, I was always given the opportunity to learn from the best, and now we in turn feel it is our duty to pass on that knowledge. We therefore work very often with all national and international hotel schools and are able to welcome numerous interns in the various departments of our company every year. Some people stay and start their career with us. Step by step, they can grow in this way, and we can offer a fun and interesting opportunity for every moment of your career. As a result, we see that we regularly have people who stay with us for five years or longer, which makes them very valuable as a solid pillar within our organization.

MHC: Staying true to its roots as a monastic hospital and apothecary in what was then the village of Elzenveld, part of the culinary experience at Botanic Sanctuary harks back to the principle of food as medicine. How do you embrace this concept in your culinary presentation?

GDM: I don’t want to go so far as to say that my dishes are medicinal. But what we do try to offer with Hertog Jan is a quiet haven where there is time to slow down and enjoy a gastronomic menu with a loved one and leave the busy world behind for a while. For example, we always start the culinary experience with an infusion of herbs from the monastery garden to get our guests in the right mood for what is to come. The flowers and herbs used in the dishes mainly come from the herb garden and greenhouse of the hotel.

MHC: Ingredients grown onsite are also used by the Botanic Health Spa for many of its phytotherapy treatments. How does the presence of the spa influence the culinary experience?

GDM: There is no direct collaboration with the spa, but what we do notice is that guests are consciously working on their well-being and that slowing down fits in perfectly with that, and the entire Botanic experience can also meet that need. For example, we hear from guests every week who are combining a spa visit and a meal in Hertog Jan or one of the other restaurants in order to escape the hustle and bustle of everyday life. When we see our guests walking around relaxed after a stay of a few days, we know that we as the team of the Botanic Sanctuary hotel have done our job well.

MHC: We’re passionate about honey — both because of the innumerable flavors and its healing properties — and are thus big fans of urban hotels who maintain working apiaries. After all, plants are nothing without their pollinators. Tell us about your involvement with Botanic Sanctuary’s onsite beehive program and how you inspire restaurant guests to discover the amazingly diverse world of honey.

GDM: We ourselves are also very passionate about honey. In the past, we had our own baskets in Zedelgem and served honey in different ways in the restaurant. The fact that the hotel has its own baskets is only good for nature and the pollination of the plants; at the same time, it is something valuable to be able to give to the guests. We also still give a small jar of honey to our guests when they have something special to celebrate. It is a nice gesture, something nutritious and restorative, and it comes from our own roof.

MHC: What’s next for you and Joachim Boudens?

GDM: We are very happy with the entire trajectory we have driven in recent years. We have evolved from a standalone restaurant to a small restaurant group. We are building further on our Hertog Jan story, and we are still refining our various concepts. At the moment, there are no concrete plans, but if the opportunity arises it is not excluded that new openings will follow.