From Passion to Profession

Can you give us a short introduction and tell us about your journey in the industry?

We are Lana (28y) and Jo (35y), and we are the owners of restaurant Alter, located in Tongeren (Belgium). I’m the hostess and my husband is the chef. We are very proud to have 1 Michelin star and 17/20 in the Gault&Millau guide. We worked in the restaurant with associates, but when they decided to quit and enjoy their pension, we bought the restaurant 3 years ago.

Can you tell us a bit about your journey in the culinary world? How did each of you get started, and what inspired your passion for gastronomy and hospitality?

It started at a really young age for the both of us when we took interest in seeing our parents cook. We are both trained chefs and have pretty much the same background, but I made the decision to switch to the front of house for the stability of the restaurant. Due to my experience in the kitchen, i can be more detailed, if necessary, in my explanation of the dishes.

The Alter Experience

Can you describe the concept of your restaurant and what makes it unique? How do you balance creativity, culinary excellence, and flawless service?

In the kitchen we strive to give the best products available with a good sauce and quality vegetables. The atmosphere is loose and we try to break the taboo of Michelin starred restaurants being strict. With us you can expect a fun conversation if you are open for it, but we try to read the room if the guests want a private moment, then we try not to bother with anything unnecessary. 

Hospitality is at the heart of this award. How would you describe your philosophy when it comes to creating a seamless and memorable dining experience for your guests?

We truly believe in a personal touch. We treat every table differently in order what they need and/or want. We try to give them an experience and not just a meal in a restaurant. If they don’t remember us, they are less likely to come back.

Can you share a moment or guest experience that perfectly reflects the level of hospitality and professionalism your restaurant strives for?

We try to remember everything our regular guests like and dislike, so they feel at home in our restaurant. From there preference of water, food, table, allergies, … But also their stories are important to us. It makes them feel good if we take time to listen to their good and sometimes sad stories of life. Anytime someone apologizes for being sad or complaining about something going on in their life, I tell them it is a sign for me that they feel comfortable with us and that makes me happy.

Recognition for the Whole Team

What does winning the JRE 2026 Award mean to you and your team?

We are extremely proud to have won this award. It is not just an award for our hard work but also a motivation to keep doing what we do. We try to include our team in every decision we make so it’s very rewarding for them as well.

The Future of Hospitality

Looking ahead, how do you see the future of hospitality evolving, and what ambitions do you still have for your restaurant experience?

The guests are not the same as ten, or more, years ago. They want a more personal approach of their visit. It is not an easy time for the restaurant and hotel businesses, so being different than the others can be rewarding. It is a constant changing evolution and we have to adapt.

Passing on the Craft

What advice would you give to young restaurateurs who aspire to reach the highest standards in fine dining and guest experience?

Stay true to yourself! Once you start adding changes just because you think it is the way it’s expected but when you don’t feel comfortable with something, this will be noticeable. People will always have an opinion but you should do what feels right for you.