Route

"Having taken over Katseveer, chef Leon Vermaire and maître d' and sommelier Paul Labruijere are steadily finding their feet. This former ferry waiting room commands stunning views of passing ships and the surrounding countryside.Zeeland produce reigns supreme in chef Vermaire's culinary world. Whether Zeeland venison or North Sea crab, top-notch, locally sourced ingredients play the starring role. His dishes – often really creative – are beautifully crafted and frequently use acidic Asian flavours for that fresh twist."   - MICHELIN Guide ©

"In this beautiful establishment located on a dune near Domburg, chef Xavier Aelterman and his team serve refined dishes mainly based on Zeeland products. Langoustine carpaccio, accompanied by samphire, crispy seaweed, cucumber, and nasturtium, tastes both flavorful and well-balanced. In good weather, the terrace offers a lovely view of the North Sea."  - Gault & Millau ©

"The magnificent view of the dunes and the North Sea are an integral part of your dining experience at Demain. On the second floor of Strandhotel Cadzand, clean lines and a harmonious blend of wood tones lend the restaurant area a warm and inviting feel. Romée and her team provide charming and attentive service; Dani Hoefnagels and his crew whisk you away on a culinary voyage from Zeeland to the Mediterranean. The passion and skill that go into this operation are immediately apparent. The abundance of Zeeland's terroir finds unique expression at Demain."  - MICHELIN Guide ©

"The Dhooge family company has been specializing in shellfish farming since 1906. Based in the village of Yerseke, in the beautiful Dutch province of Zeeland, the business is now led by the fourth generation of the family. For over a century, the Dhooge family has worked hand in hand with Mother Nature, cultivating various types of oysters using a range of traditional and modern techniques. Each day, their ships set sail to harvest the shellfish and to safeguard the oyster beds from natural predators. Their dedication reflects a deep respect for both their craft and the natural environment that sustains it."

"To say that Sanne and Jeroen Achtien have breathed new life into this institution would be an understatement. After the appetisers, you can take a walk past the kitchen to see the impressive team in action and enjoy an additional dish. Chef Achtien draws on his Frisian heritage, the finest ingredients from his Zeeland surroundings and the experience he gained in Switzerland. His creative cooking is grounded in expertise. His care and respect for his ingredients shines through in a terrine crafted from the leftover pieces of cod and turbot. This is an excellent example of fin-to-gill cooking."  - MICHELIN Guide ©