RALLYE DES HAUTE CUISINE ZÉLANDE 2026

Our adventure begins on Saturday morning at the 16/20 Gault&Millau-rated restaurant Katseveer in Wilhelminadorp, a former ferry waiting room with stunning views of the Eastern Scheldt. Here, chef Leon Vermaire will welcome us with a refined gastronomic breakfast. After a short introduction and final briefing, it’s time to ignite the engines and embark on a day of culinary brilliance, breathtaking Zeeland scenery, and the engineering marvels of the world-famous Delta Works.
 
Crossing the Zeeland Bridge – once the longest bridge in Europe – we head toward Schouwen-Duiveland, before returning via the impressive Eastern Scheldt Storm Surge Barrier to North Beveland. Following the coastline, we make our way to Domburg for a morning stop at Het Badpaviljoen, beautifully perched atop a dune with sweeping views of the North Sea. Here, chef Xavier Aelterman will delight us with a selection of refined culinary bites from his 12,5/20 Gault&Millau-rated kitchen.
 
After this short interlude, we continue along several picturesque villages on South Beveland – including Westkapelle and Zoutelande – toward Vlissingen. From there, we cross the 60-meter-deep Western Scheldt Tunnel into Zeeuws-Vlaanderen and make our way to Demain in Cadzand-Bad. Chef Dani Hoefnagels will treat us in his Michelin-starred, 16/20 Gault&Millau-rated restaurant to an exquisite three-course lunch that captures the essence of Zeeland’s flavors with elegant precision.
 
After lunch, we continue our route through the charming villages of Zeeuws-Vlaanderen – including Sluis and Philippine – before heading back toward the Western Scheldt Tunnel. Once back on South Beveland, we set course for Yerseke, the beating heart of Zeeland’s oyster culture. Here, we visit De Oesterij – a more than 100-year-old oyster farm where a private tour and tasting await us. Supplying the finest chefs in the Netherlands and Belgium, including Tim Boury (Boury ), Hans van Wolde (Brut 172 ), and Jeroen Achtien (Inter Scaldes ), De Oesterij belongs to the absolute elite of European shellfish producers.
 
After one final scenic stretch through Zeeland’s dike roads and polders, the day culminates in a grand culinary finale at the two Michelin star, 17/20 Gault&Millau-rated restaurant Inter Scaldes in Kruiningen. Chef Jeroen Achtien takes the reins and welcomes us for an exclusive seven-course dinner where gastronomy and craftsmanship are elevated to an art form. Prepare for a truly unforgettable experience as the entire restaurant and hotel has been reserved exclusively for Wheels of Thrill this evening. There is no better way to conclude this extraordinary gastronomic driving experience than in this prestigious setting.

START | 16 Katseveer Wilhelminadorp | NL		CHECKPOINT 12,5 Het Badpaviljoen Domburg | NL		LUNCH | 16 Demain Cadzand-Bad | NL		CHECKPOINT   De Oesterij Yerseke | NL		FINISH | 17 Inter Scaldes Kruiningen | NL