Demain

The magnificent view of the dunes and the North Sea are an integral part of your dining experience at Demain. On the second floor of Strandhotel Cadzand, clean lines and a harmonious blend of wood tones lend the restaurant area a warm and inviting feel. Romée and her team provide charming and attentive service; Dani Hoefnagels and his crew whisk you away on a culinary voyage from Zeeland to the Mediterranean.Before being seated, diners are invited into the kitchen for some amuse-bouches. The passion and skill that go into this operation are immediately apparent. Think super-fresh Dutch hamachi with a smoked eel mayonnaise, an intense herb coulis and a burst of freshness provided by caviar lime, apple gel and chopped kiwi. One of the chef's signature dishes is pan-seared langoustine with a touch of lime zest, served on a bed of paella and accompanied by a rich saffron-infused jus made from the langoustine itself. The abundance of Zeeland's terroir finds unique expression at Demain.

Dunes-and-sea dining in Cadzand

A warm-lined room on the second floor of Strandhotel Cadzand, with the North Sea and dunes as the backdrop.

Kitchen welcome before the table

Service begins in the kitchen with amuse-bouches, then moves into a modern, Mediterranean-leaning tasting flow.

Relocation announced for mid-2026

The team plans to leave Strandhotel Cadzand after 31 May 2026 and continue the Demain concept at a new location.

Signature Ingredients

• Zeeland seafood and produce: a Dutch base with Mediterranean drift.
• Hamachi: served as an opener, paired with smoked-eel mayonnaise and bright, fruity acidity.
• Langoustine, saffron and rice: pan-seared langoustine over paella, finished with a saffron-rich jus built from the shells.
• Caviar lime: used for sharp, aromatic pops of citrus in seafood dishes.