't Vlasbloemeken

Eric van Bochove's goal is to serve up the best of the sea, soil and livestock, and his honest ingredient-led cuisine does not disappoint. He appreciates the great wealth of local produce at his disposal, such as Eastern Scheldt lobster and Zeeland lamb, which he prepares in the traditional way in order to respect their wonderful flavours. His garnishes give the dishes a more contemporary look. Take, for example, his scallops in a delicate Thai-style marinade and textures of cauliflower elevated by the bold aromas of sea buckthorn berry and a chorizo oil. This chef is remarkably talented. The charming hostess pampers diners with attentive service and astute wine recommendations – the selection is predominantly French. She ensures a comfortable dining experience, whether you are in the stylish interior, with its warm colours and elegant design, or out on the terrace. Satisfaction guaranteed!

1. Sustainable Seafood: 't Vlasbloemeken emphasizes the importance of sustainable seafood by mentioning that their Oosterschelde kreeft (crab) is caught in a durable way. 2. In-House Garden: The restaurant grows its own asparagus, known as 'Koewachtse asperges', which suggests they have an on-site garden or greenhouse where they cultivate their own produce. 3. Private Dining Options: In addition to regular dining areas, the restaurant offers private dining options for groups of 8-12 people, allowing guests to enjoy a more intimate and exclusive experience.

Tasting Menus

• JRE Menu: €120
• Crustacé Menu: €180
• Business Lunch Menu: €60

A La Carte

• Blue Lobster: €95