The story
In the heart of Hasselt, Ogst offers a dining experience that balances precision with warmth. The restaurant presents a focused menu of Modern French cuisine, built around carefully sourced ingredients and clear, confident flavors.
The kitchen’s approach is evident in dishes that pair North Sea crab with Holstein beef, black radish, and tarragon, or combine Jerusalem artichoke with calamari, piquillo pepper, and sherry. A starter of smoked eel with peas, wild garlic, and kumquat demonstrates a talent for balancing richness with brightness. Main courses feature Danish skrei with confit shallot and kale, or Iberian presa with pickles, trumpet mushrooms, and red cabbage. Desserts, such as banana with coconut, falernum, lime, and meringue, add a playful, aromatic finish.
Guests can choose from a three-course lunch or more extensive four-, five-, and six-course menus. On Friday and Saturday evenings, only the six-course menu is served, allowing the kitchen to present its fullest expression of the season. Wine pairings are available for each menu length, and the restaurant’s selection has earned a place on the “Interesting Wine List” tag.
Ogst’s recognition with a Michelin star speaks to the consistency and quality of its cooking. The atmosphere is understated, letting the food and the carefully chosen wines take center stage. Whether for a weekday lunch or a Saturday evening tasting, Ogst is a destination for those who appreciate thoughtful, ingredient-driven Modern French cuisine in Limburg.
Recognition
Ambience
Details
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High quality cooking
The stars were certainly aligned when Sébastien Wygaerts met his sommelier partner Diederik Herbots at the Ter Duinen hotel management school in Koksijde. Together, these two perfectionists run a dining room with casual chic decor that acts as the perfect sober setting for the sharp and refined cuisine. The evening we went kicked off with an amuse-bouche – pumpkin mousse with eel, roasted hazelnuts, coconut foam and ponzu broth, along with raw radish and oysters topped with a cucumber foam and buckwheat – before launching into the €76 tasting menu: ultra-fresh amberjack sashimi, rhubarb and white asparagus; a delightfully crunchy surf-n-turf duo, featuring head cheese and large local asparagus poached and finished in salted butter, doused in a sea urchin sauce and citron vinaigrette; Challans chicken breast with crispy skin paired with a beetroot cream, pickled vegetables and a foie gras Albufera sauce; before finishing with a truly gourmet dessert of whiskey caramel, gianduja mousse, creamy rice pudding and a baked banana cream, before some blood orange sorbet for a final sugar rush. // Cleo Popina
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