SEAson - Arsenaal
Originally erected in 1688 as a military barracks, this building was converted many years later by renowned interior designer Jan des Bouverie. Today, the place is chic and inviting, and the terrace is a real draw on sunny days. Dennis Koopmans specialises in seafood, but does cater to meat eaters as well. If you're looking for a plateau de fruits de mer or the freshest of seasonal fish, it doesn't get much better than this. Think pan-fried red mullet and a rich shellfish bisque, with finely chopped fennel providing a hint of zesty flavour, complemented by salty samphire and crispy croutons. A
官网