De Kromme Watergang

With the Eastern Scheldt and North Sea serving as primary suppliers, and De Zilte Hof vegetable garden across the street providing the chefs with vegetables, fruit and herbs, De Kromme Watergang takes full advantage of the bountiful ingredients Zeelandic Flanders has to offer. That ambassadorial role is also reflected in the respect they have for the produce, which is evident in their nose-to-tail approach. Open since 1993, this beloved restaurant now mostly sees Tom Vinke at the helm of the open kitchen, as he gradually takes over from his father, Edwin.Here, produce is king, elevated by the chef's carefully considered garnishes and spicy exotic seasonings. For instance, he poaches ling from bycatch in butter and barbecues it briefly. He then serves it up with a foamy jus with dill, crunchy peas and herbs from the garden. The bold briny favours of Zeeland are given a sophisticated twist and the occasional international touch.One final tip: Extend your stay by booking one of the lovely suites, and you will fall in love with the beautiful surroundings, just as the chefs have.

• The sea is the pantry, the garden is the counterweight, seafood and produce are pulled from a few kilometres around Hoofdplaat.
• A nose-to-tail, low-waste mindset shows up in how fish and shellfish are used, bycatch included.
• The restaurant runs suites, making it easy to turn dinner into an overnight stay.

• North Sea and Eastern Scheldt shellfish, including crab, mussels and razor clams.
• Bycatch fish treated with care, poached, grilled, then finished with herb-forward sauces.
• Garden herbs and vegetables from De Zilte Hof, used as more than garnish.
• Coastal plants such as sea lavender, used to echo the landscape.
• Sea-salt intensity, sometimes delivered through seawater and briny reductions rather than heavy seasoning.

Tasting-menu restaurant in Zeelandic Flanders built around North Sea and Eastern Scheldt seafood, plus vegetables, herbs and fruit from De Zilte Hof garden across the road. Expect a progression that moves between brine, smoke and garden freshness, with occasional warmer spice notes.