De Kristalijn

De Kristalijn cannot fail but catch the eye. The modern edifice in which it is housed seems to hover over the surrounding golf course. Floor-to-ceiling windows command knockout views, while trendy furnishings and designer lighting underscore the establishment’s stylish character. Seasoned chef Koen Somers weaves his magic in the entirely open-plan kitchen as he crafts food depicted by purebred technique and generous ingredients. The chef harnesses his creative streak in a painstaking and precise approach to cooking. Premium seabass is cooked in its skin for crispiness and flanked with a medley of salsify and apple soufflé, stuffed with potatoes and dressed in caviar. The exquisite butter sauce is further intensified and exalted by dashi and bonito flakes. The chef cannot be equalled for his knack for rich nuances. You can expect a fascinating culinary experience, all of which is paired with amazing vintages from the outstanding wine cellar.

What makes it distinctive

• A modern glass-walled dining room that seems to float over the golf course, every table gets the view
• An open-plan kitchen where Koen Somers’ cooking leans on precision and rich, layered sauces
• A serious cellar, the wine programme is positioned as part of the main event

Signature Ingredients

• Seabass, cooked skin-on
• Salsify
• Apple
• Potato
• Caviar
• Butter sauce with dashi and bonito flakes