Biestro H-eat

The story

Biestro H-eat in Bornem | Modern Seasonal Cuisine by Chef Glenn De Cock

Biestro H-eat

In Bornem, just a short drive from Antwerp, Biestro H-eat has become a destination for those who appreciate cooking that is both thoughtful and unpretentious. The restaurant, led by chef Glenn De Cock and his team, describes itself as a place where gastronomy and sustainability come together, with an open kitchen that turns out dishes built on local, organic ingredients.

The interior is warm and welcoming, designed to feel like an extension of home. Guests are greeted by Ellen, the co-owner and host, whose hospitality sets the tone for the evening. The kitchen, under Glenn De Cock and sous-chef Witte, works with a philosophy of "quality and innovation," creating plates that balance tradition with a modern touch.

Biestro H-eat offers two set menus, both of which change with the seasons. The 'Ons verhaal' menu — "Our Story" — is a four-course journey that might include a terrine of smoked eel and foie gras with radish and beet, a ravioli of lobster tail with bisque and courgette, or a three-way lamb dish with asparagus and broad beans. A signature 'one bite wonder' of Nobashi prawn with kataifi and yuzu can be added. Dessert options include a caramelised pineapple with strawberry and passion fruit, or a classic Dame blanche prepared tableside.

The shorter 'For your taste only' menu offers more choice, with starters like hamachi with gazpacho and melon, or Flemish-style asparagus with croutons and a green asparagus tuille. Main courses range from pork crown with beetroot to a local speciality of eel in the green, served with fresh fries. Belgian cheeses from Antwerp affineurs Van Tricht are available as an alternative to dessert.

This commitment to honest, flavourful cooking earned Biestro H-eat a Michelin Bib Gourmand in 2026, recognising its good quality and good value. The award fits naturally with the restaurant's ethos: letting the produce speak, without unnecessary flourishes.

The team behind Biestro H-eat is young and driven. Chef Glenn De Cock, recognised as a 'Young Master' in 2025, brings an innovative vision to the kitchen, while co-founder Koen oversees the restaurant's celebrated catering arm. The result is a bistro that feels both ambitious and genuinely hospitable — the kind of place where the chefs come to your table to check that everything is right, and where the food leaves a lasting impression.