Inter Scaldes

To say that Sanne and Jeroen Achtien have breathed new life into this institution would be an understatement. The beautiful manor house has undergone an extensive makeover, resulting in a luxurious and trendy space with a lounge feel – the curved seats create a certain intimacy. The light, airy extension looks out onto the magnificent garden. After appetisers in the lounge, diners swing by the kitchen for a glimpse of the impressive team in action and an additional amuse-bouche.Drawing on his Frisian roots and experience gained in Switzerland, the chef showcases the finest produce available in the Zeeland area. His creative cooking grounded in expertise, occasionally complex, and highly exuberant. Perfectly poached fillets of North Sea sole are topped with a delicate potato cylinder filled with Zeeland mussels. The chef combines crunchy vegetables with the salty tang of razor clams, cockles, oyster and herbs. A dashi-infused mousseline adds vibrancy, and a sublime potato purée completes this generous homage to the Zeeland terroir. Tessa van de Wouw, a sommelier with a true passion for wine, adds the finishing flourish with her expert pairings.