Botanic Sanctuary Antwerp launches two restaurants by chef Yves Mattagne
Botanic Sanctuary Antwerp has announced the opening of Sanctus and Hidden Garden, two new restaurants under the direction of chef Yves Mattagne.
Following several decades at the helm of Sea Grill in Brussels, where he held two Michelin stars for more than 25 years, and the subsequent reopening of La Villa Lorraine, Mattagne has moved his gastronomic headquarters to Antwerp. Working in close collaboration with chef Charles Broutard, who leads both kitchens on a day-to-day basis, Mattagne brings to Botanic Sanctuary a culinary vision forged across 40 years of travel, craftsmanship and creative reinvention.
The new restaurants are designed as complementary expressions of Mattagne’s culinary outlook: one intimate and ceremonial, the other generous and worldly.
A gastronomic sanctuary in one of the hotel’s most historic and impressive spaces, Sanctus offers a single tasting menu that evolves monthly with seasonal produce and the chef’s inspiration. With only one sitting each evening, guests spend ample time with the restaurant team and chefs, who are present throughout the meal to guide the experience. Every detail, from the opening snacks to tableside preparations completed in full view of guests, is designed to dissolve the boundary between kitchen and dining room. The evolving menu draws on Yves Mattagne’s love of traditional Belgian seafood dishes, presented in a contemporary format.
Behind the menu at Hidden Garden lies 45 years of travel and cross-cultural encounters. Conceived as a space where locals and travellers can meet, share and linger, Hidden Garden offers an all-day menu featuring dishes that bring together international flavours and techniques, executed with an uncompromising approach to high-quality ingredients. Mattagne has drawn on influences from his extensive travels to Japan, Thailand and beyond, showcasing these cultures through Belgian produce. Throughout the summer, the terrace and outdoor kitchen extend the experience beyond the dining room into the hotel’s central garden.
The opening menu spans an eclectic range, from finger food such as crispy avocado with shichimi and ghoa cress, and smoked eel and foie gras rice with miso and nori, to baby lobster with dan-dan butter and fried garlic, and langoustine and foie gras dumpling with lacquered duck consommé. Comfort classics nod to Belgian tradition with white asparagus à la Flamande and grey shrimp croquettes, while showstopping dishes such as whole royal crab from the Bering Sea, Imperial Gold caviar service and tableside beef and Balfegó bluefin tuna tartares bring the theatre. A Sea Grill favourite, roasted turbot on the bone, anchors the main courses.
