Humus: a black mass of partially decomposed organic matter in the soil. It improves the fertility and water retention of the soil and is therefore important for plant growth.


Humus Botanical Gastronomy is a creative urban dining experience located in the heart of Brussels. Situated in a warm and charming house from the 1930’s, Humus provides a table d’hôte-style menu limited to a few people. While dining at our long table, all five senses are stimulated and passion for food and conversations are shared.
At Humus, an exceptional menu based on organic and sustainably grown food is created. Utilizing not only our own urban garden, but also other small producers located near the city.  The kitchen adapts to the seasons and what is locally grown.
With sustainability in mind, the wine list is paired with the menu.  We have selected wines that are all natural, organic or biodynamic through quality Belgian wine merchants who purchase from the winemakers directly.
The root of our cuisine is the land of Belgium. We go back to our culinary traditions, but twist it to contemporary cooking by using interesting techniques. During my travels I became inspired by many worldwide kitchen techniques. 
The land and my producers dictate the rythm of the menu.
We love our producers, their passion and dedication.
Trained in some of the finest restaurants in Europe, Chef Nicolas Decloedt has learned a style of  cooking that is based on a passion for the finest produce and foraged edibles. He was skilled at In de wulf in Dranouter, Mugaritz in San Sebastian, Chalet de la forêt and Bon Bon in Brussels.
He is the founder of the Brussels food collective Humus Botanical Gastronomy.
Through honoring the food, the producers and technique, Chef Decloedt seeks to find the place where roughness and aesthetics meet.
Humus is not a conventional fine dining spot. The dining experience is simple and unpretentious, with all the focus on the food and the drinks. Great music is blasting through the speakers. But after all, where it comes to, is people joining the community, sharing thoughts and conversations. Being present with each other.
Example menu
(this menu is only an example and will vary by every dinner)

Houmous and crackers
Old variety tomatoes
Black russians, homemade cheese, roasted pepper
Carrots, seabuckthorn, fennel seeds
Yellow beets, herbs
Celtus, pumpkin, hogwood
Belgian grapes, meadowsweet, honey
rosemary cookies
The menu is served with elegantly paired Natural wines
Price: €55 per person, all included
The temple of 'Antoinism'
Autumn is a truly inspirational time of year. Cross over between great minds that join to create a unique evening. Humus keeps moving along.
During the month of Octobre, you can find us in the truly exceptional ‘temple of the Antoinists’, owned by Joris-Jan Visser. 
n the 20th century Louis Joseph Antoine created a cult in which tolerance and discretion played the key role. They believed that all religions have the same roots and function. Could you imagine a better place to gather around our long table for some more botanical dinners?
The known concept remains identical; Our local producers are the protagonists. The food will be elegantly matched with natural wines.

All events are fully booked until the end of this year. If you want to be updated, please subscribe to the newsletter. See you soon at the table.
Click here  to make a reservation.
Dietary restrictions
Please inform us about your dietary restrictions or allergies. We are happy to adapt our menu to your needs. If not mentioned on forehand, we can’t guarantee you an adapted menu version.
K. Vlegels
The Gap Is Mine!
Herbs, Yo De Beule 
WildFarming, Dries Delanote 
MindfulEating, Caroline Baerten 
Humus Botanical Gastronomy
Gielelaan 20
1090 Jette
+32 474 65 37 06
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