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The view from the Duinbergen dike is doing a lot of work here, with the North Sea filling the window of this sleek, one-Michelin-star dining room dressed in grey. The chef's cooking leans heavily on what's just outside, mixing delicacy and creativity across a parade of small plates where sauces get serious attention and a fondness for caviar surfaces early and often. Subtle Asian notes and sharp vegetable dishes keep things from drifting into pure luxury cliché.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Sole sautéed in butter
“He may pair sole sautéed in butter with a carpaccio of wafer-thin wagyu beef, while his mastery of sauces is illustrated by a cognac-laced sauce that flanks foie gras and pheasant.”
Michelin Guide -
Foie gras and pheasant
“his mastery of sauces is illustrated by a cognac-laced sauce that flanks foie gras and pheasant”
Michelin Guide
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- La Réserve Knokke-Heist Stay · 73
- Hotel Huyshoeve Stay · 72
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