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A Scandinavian-style farmhouse a short walk from the North Sea, where the chef has built something you might call Zeeland Nordic: locally smoked fish, fermented notes, seaweed, wild duck tartare with blackcurrant powder. The cooking is quiet and precise in the way that makes you slow down and pay attention. Guest rooms sit beside the kitchen garden, which tells you everything about how seriously they take the surrounding landscape.
The awards strongest first
- Lekker 500 2026 · Lekker 500
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Raw wild duck tartare
“He adds punch to raw wild duck tartare with wild garlic capers, finely chopped shallot, a potato emulsion and blackcurrant powder for herbal vibrancy.”
Michelin Guide
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The neighbors closest first
- Morille Eat · 84
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