Het Hooghuys

The story

Het Hooghuys in Sint-Truiden: A Seasonal Classic Brasserie with Seafood Focus

The chef and the kitchen

Het Hooghuys in Sint-Truiden anchors its kitchen around a classic brasserie style that prioritises seasonal rhythm over rigid formulas. Chef Frank Janssens treats fish and seafood as the core compass for every plate. His approach relies on fresh ingredients, allowing the natural sweetness of shellfish and white fish to dictate the preparation. The recent Gault&Millau recognition highlights how consistently he translates those catches into structured compositions.

Seasonal plates and techniques

Weekly rotating suggestions keep the brasserie repertoire dynamic while honouring established cooking methods. Guests regularly encounter carefully composed seafood plates that balance precise technique with straightforward flavours. A dedicated lobster menu appears seasonally, offering a direct look at how the kitchen handles delicate crustaceans without masking them in heavy sauces. These selections prove that restraint often yields more memorable results than elaborate presentations.

The dining room

The dining room occupies a stately building just outside the town centre, providing a quiet backdrop for unhurried meals. The spacious interior maintains a relaxed tone that suits both weekday lunches and weekend dinners. Patrons frequently return for the steady pace of service and the unpretentious layout that keeps conversation flowing. This grounded setting allows the food to remain the clear focal point throughout the evening.