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Rock’n roll and unconventional, Willem Hiele has swapped his dinky fishermen’s hut for an architectural behemoth by Jacques Moeschal. Polders dominate De Keignaert nature reserve and are also a major feature of this imposing brutalist edifice, in which chef Hiele invites you to sample his favourite dishes.
He translates the brutality of the sea and nature into dishes that bear his highly personal and delicate hallmark. Intense sauces, vinaigrettes and a smoky live fire focus which showcase regional delicacies such as North Sea fish and veggies. Examples include slow-cooked monkfish flanked by succulent mushrooms, whose texture results from a specific drying technique. The noteworthy Bordelaise sauce is refreshed by shiso that adds depth and harmony. While not a fan of gimmicks, he may however playfully slip a spoonful of caviar into a walnut and bitter chocolate iced dessert. A fascinating experience that is even better if you spend a night in one of the seven guestrooms.