Entrepot del Tartufo

The story

Entrepot del Tartufo in Hasselt brings truffle focused Italian cooking to a historic warehouse

The Building and History

At Entrepot del Tartufo in Hasselt, the Italian kitchen operates inside a repurposed nineteenth century warehouse that once stored fish and later distilled rosewater. Founder Olivier Daenen studied at Hotelschool Spermalie before completing stints at La Butte au Bois and a property in Gstaad. He brought that international perspective to Limburg and guided the restaurant until handing the kitchen to Giuseppe Cartisano in 2024. Critics recognized the consistent quality by awarding the restaurant thirteen points from Gault & Millau in 2026.

The Kitchen and Standout Dishes

Head chef Cartisano works alongside assistants Giovanni Rocco and Fleur to prepare seasonal Italian cooking centered on truffles and house made pasta. Diners often order the tagliolini tossed with aged Parmigiano and fresh shaved truffle, or the carpaccio di manzo layered with summer truffle and grated cheese. The kitchen rolls filei and linguine by hand, tossing them in hot pans with nduja, fennel sausage, or cuttlefish ink. Roasted meats arrive on warm plates, requiring guests to slice the salt crusted branzino tableside when ordering the two person portion.

The Service and Drinks

Louwie Achten manages the floor and bar after trading cocktail shakers for a truffle grater and wine opener. His background in hospitality shapes a service style that prioritizes relaxed pacing over formal ceremony. The beverage program highlights barrel aged Negronis rested in five litre oak vats and offers a curated selection of Italian and international labels. Service runs smoothly through the Hemelrijk lane entrance, guiding groups into the main hall or toward quieter corners.