Destination: Limburg

Along Belgium’s eastern border, Limburg invites visitors to slow down and discover a landscape shaped by orchards, rolling countryside, and centuries of rural tradition. From blossom-covered hills in Haspengouw to the forests of Hoge Kempen National Park, this is a region where nature and heritage remain closely connected. Charming towns, local producers, and a warm sense of hospitality make Limburg a destination that reveals its character one season at a time.

Savor the Spirit and Flavors of Limburg

Limburg’s culinary identity is deeply rooted in the land. Fruit orchards, family farms, artisanal producers, and seasonal ingredients form the foundation of a food culture that feels both authentic and inviting. Traditional specialties sit comfortably alongside contemporary gastronomy, creating a region where innovation grows naturally from heritage.

Across Limburg, JRE chefs bring fresh energy to this rich culinary landscape. From creative fine dining in Tongeren-Borgloon and Sint-Truiden to refined gastronomy in Lanaken, Hamont, Hasselt, and beyond, they celebrate local ingredients while shaping the future of Belgian cuisine. Together, they showcase a region where craftsmanship, hospitality, and a strong sense of place come together on every plate.

Interviews

Limburg’s culinary scene is shaped not only by talented chefs, but also by passionate hosts, sommeliers, and restaurateurs who bring each dining experience to life. In these interviews, Nicholas Neve of Hēdonē and Bert Brouwers of Stad 10 share the stories, inspirations, and philosophies that guide their work. Together, they offer a glimpse into a new generation of hospitality professionals who combine craftsmanship, curiosity, and a deep connection to their region.

Nicholas Neve: Finding Balance in Every Glass

For Nicholas Neve, wine is about discovery, balance, and creating memorable moments around the table. At Hēdonē, he curates pairings with an open mind, seeking wines that surprise, challenge, and ultimately enhance the guest experience. His journey from hospitality enthusiast to accomplished sommelier reflects a genuine curiosity and a belief that the best way to learn wine is simple: taste, explore, and never stop asking questions.

Bert Brouwers: Simplicity, Precision, and Flavor

At Stad 10, Bert Brouwers builds his cuisine around exceptional products and thoughtful restraint. Drawing inspiration from both French gastronomy and Japanese precision, he creates dishes where flavor, texture, and balance take center stage. His story is one of dedication and continuous learning, guided by a belief that great cooking begins with respect: for ingredients, for craftsmanship, and for the people gathered around the table.

Recipe

Chef Seppe Bleus of De Fakkels brings together craftsmanship, restraint, and a deep respect for ingredients in this elegant veal preparation. Rooted in classical technique yet guided by a contemporary vision, the dish reflects his talent for creating harmony through carefully balanced flavors and textures.

Flavors of Precision and Balance

Tender veal is paired with a delicate cream of tarragon and wild garlic, creating a composition that feels both rich and refreshing. Fermented kohlrabi and yuzu introduce brightness and contrast, lifting the dish with subtle acidity and freshness. Refined and thoughtfully layered, this recipe captures Chef Bleus’ approach to modern gastronomy: precise, expressive, and always focused on balance.