De Kromme Watergang
Hoofdplaat, Netherlands
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
1. Nose-to-tail and bycatch utilization with exotic seasonings
De Kromme Watergang uniquely emphasizes a nose-to-tail approach and creatively uses bycatch fish, such as poaching ling in butter and briefly barbecuing it, then serving it with a foamy dill jus and crunchy garden peas. This method elevates often overlooked local seafood with carefully considered garnishes and spicy exotic seasonings, blending local Zeeland flavors with international twists.
2. Strict local and sustainable seafood philosophy
Chef Edwin Vinke adheres to a stringent principle of only using fish available at the local fish market, explicitly excluding commonly used species like salmon and tuna. This reflects a deep commitment to sustainability and showcasing the diversity of local fish and sea vegetables, reinforcing a very personal cuisine rooted in Zeeland-Flanders' unique marine bounty.
3. Location and ambiance integration with accommodation
The restaurant is housed in a former nursery school and benefits from proximity to De Zilte Hof vegetable garden across the street, supplying fresh produce. Guests are encouraged to extend their experience by booking one of the restaurant’s suites, allowing immersion in the beautiful natural surroundings that inspire the chefs, blending culinary art with place-based hospitality.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant De Kromme Watergang in Hoofdplaat are:
North Sea Crab: A celebrated ingredient featured in signature dishes, showcasing fresh, local seafood from the North Sea, often prepared with local herbs and spices to highlight its natural flavors.
Lamb with Sea Lavender: This pairing is a hallmark dish where succulent lamb is complemented by sea lavender, a coastal herb that adds a unique aromatic and floral note, reflecting the Zeelandic landscape.
Ling (a type of fish): Often poached from bycatch in butter and briefly barbecued, served with a foamy dill jus, crunchy peas, and garden herbs. This preparation exemplifies the restaurant's respect for local seafood and creative use of garden produce.
Mussels and Razor Clams: Used in starters with fresh herbs, sea water, and creative accompaniments like sorrel, wasabi, daikon, and green curry cream, emphasizing the pure and fresh flavors of the sea.
Sea Water: Utilized innovatively not only for cooking seafood but also for watering plants and vegetables in their garden, and even as a concentrated spray to replace salt on bread, underlining the restaurant's deep connection to the maritime environment.
These ingredients are significant as they reflect De Kromme Watergang’s philosophy of using the best local produce from Zeelandic Flanders, combining sea and garden elements to create fresh, light, and flavorful dishes that honor the region’s terroir.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- De Kromme Watergang Menu: €240
A La Carte
- Zeebaars (Graved Lax): €30
- Langoustine (Prei, Kamille & Kervel): €30
- Parel (Nederlandse Passievrucht & Rode Peper): €30
- Griet (Knolselder, Morille & Ossenstaart): €30
- Kastanje (Praliné, Pure Chocolade & Vanille): €30
- Friandises (Citroentaart, Madeleine & Soesje): €30