Katseveer

A former ferry waiting room on the Eastern Scheldt, Katseveer now has passing ships as the backdrop for a kitchen that runs almost entirely on Zeeland produce, venison, North Sea crab, whatever the region turns up. The chef folds in bright, acidic Asian notes that keep the plates from feeling like a local-ingredients lecture. A Michelin Selected restaurant that takes its geography seriously, without making you feel like you're eating a geography lesson.