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    Culinair

    Michelin-starred restaurants in Zeeland

    On the culinary cusp of sea and land, the chefs of Zeeland are endlessly inventing special creations. Blending gentle hints of the briny with the sturdiness of the locally-grown. Who writes their menu? The seasons and the tides. With their chef’s passion for the local, so good, so lekker and so fresh, why look any further? So widely admired are our chefs, that our Zeeland pride has taken on a new shine. Take a bow, guys.

    By head of population, Zeeland has more Michelin-starred restaurants than any other province. That is, naturally, not for nothing. Das natuurlijk nie voe niks. The much-coveted star(s) is the highest appreciation of a restaurant’s quality. Alongside the seven starred properties, several others have been awarded the Michelin ‘Bib Gourmand’, a recognition for affordable dining.

    De Kromme Watergang

    When you arrive at De Kromme Watergang in Slijkplaat, on your left you’ll see the restored school which now houses the restaurant. On your right, De Zilte Hof, a kitchen garden key to the cuisine of Edwin Vinke. Some 260 jostling crops fill a palette of scents, colour and flavours. His cuisine combines the earthy and the briny, with his infinite and creative pluck.

    Inter Scaldes

    Lying between the Wester- and the Oosterschelde the kitchen of Inter Scaldes is the stage for the level-headed starred chef Jannis Brevet. His quest is for a balance between the wealth of waters and the produce which the polders of Beveland bring him.

    ’t Vlasbloemeken 

    Just a few metres removed from the Flemish border in Koewacht, Eric van Bochove creates with pure produce at Restaurant ’t Vlasbloemeken. He is a poet too, describing his policy of sourcing the best of the sea, local livestock and farm fields in a lyrical string of “zee, vee en veld”. Zeeland has, he says, so much to offer that sourcing food from afar is unfit for purpose. His presence exudes onto his food, and the pleasant feel of the place. In the summer, your table awaits, very well laid, at the pond in the courtyard garden.
    Culinair Sluis

    Katseveer

    This striking building on the Oosterschelde was previously the waiting room for the river ferry. From your seat at Restaurant Katseveer, high on the dike, your view embraces land, water and the small beach of Katseveer. It is this view that Rutger van der Weel magically conjures up on your plate. Talk about cooking with passion! (He will). The menu is a harmonious composition, with ample fish and regional produce.

    Spetters

    As well as its ferry harbour, commercial harbour and fishing harbour, Breskens has a modern marina. It is onto this and the Westerschelde that you can feast your eyes from Restaurant Spetters. The owner Laurent Smallegange works with local produce like fish and shellfish from the North Sea. To this basic palette, Laurent add flavours from all the world. On the quayside, next door, is Eb&Food, a relaxed and more informal showcase of Spetters.

    Pure C

    Pure C has an exceptional location on the dunes of Cadzand-Bad, with a stunning view over the sea, beach and dunes. The unique style of chief chef Sergio Herman is unmistakably stamped on the carefully fitted restaurant. The head chef Syrco Bakker worked with Sergio earlier in the kitchen of Oud Sluis. Now Syrco is forever surprising guests with refined and innovative creations.

    AIRrepublic

    Irreverently uncomplicated, this ‘republican’ brasserie AIRrepublic is where the science of the simple is applied by the old master Sergio Herman. His roots surely show—local Zeeuwse produce is served in classic form. Here familiarity breeds content: the chef Alex Buiten is an old (right-)hand of Sergio, spending five years together at Pure C.