On the outskirts of Belgium’s oldest city, Tongeren, lies a very modern restaurant, both architecturally and gastronomically. Here, young chef Jo Grootaers displays his self-taught cooking skills. At high speed, he made sure Alter climbed from a brasserie kitchen to a star kitchen. Apart from a star, Michelin also awarded him the title of Belgium’s best cooking talent.
Grootaers’ style falls under the heading of “idiosyncratic” and mainly in a positive sense. He cooks without a recipe, experimenting until he gets the flavour he was hoping for. It is hard to put a label on this cuisine, except to say that there are not only French and Belgian influences, but actually accents from everywhere. He has mastered many techniques perfectly, allowing him to play endlessly with all kinds of structures.
What is striking is that he creates striking dishes that do not contain excessive products and ingredients. Ostensibly, it is fairly simple, until you start tasting.
Combined with the pleasantly relaxed atmosphere, both inside the trendy establishment and also on the beautiful terrace, this makes for a very enjoyable experience.
