€€€Farm to table
Sukerieje has now relocated to Hopmanshuis, a tastefully converted warehouse brimming with character. The menu has also been revamped. Chef Yannick Roodhof likes to focus on vegetables and enjoys expressing his creative side – his creamy cashew nut 'pâté with melon and chilli causes quite a stir. Through his expertise in using exotic ingredients and his patience in imbuing his sauces with depth, he creates an exceptional intensity of flavours. This restaurant is going places!
€€€Modern Cuisine
Laura is a warm and welcoming host, and she knows the outstanding wine list like the back of her hand. Her recommendations are absolutely spot on! If you like surprises, chef Vincent is your man. There's no written menu here; your options are presented verbally only, and your trust is rewarded with imaginative, plant-forward cuisine. Whether he's imbuing various textures of celeriac with zingy flavours, or putting pork belly centre stage in an Asian-inspired dish with a bay leaf cream sauce, his elaborate culinary creations are full of flair.
€€€Seafood, Modern Cuisine
As the name of their restaurant implies, chef Nino and hostess Aysen are dedicated to serving up fish and seafood. Their principal supplier is sustainable fisherman Hendrik Kramer from Urk, whose catch largely dictates the menu, which also features vegetables from their own garden. That commitment to local sourcing translates into top-notch ingredients, which are showcased in dishes such as mussels and slivers of squid with house-made kimchi and a tangy mussel broth with kimchi, or meaty langoustine delicately infused with vanilla and accompanied by fresh summer vegetables and a ginger marinad
TripAdvisor 评论样本 · 5.0/5 · 80 条
萨利海鲜餐厅位于兹沃勒，提供现代海鲜料理，在TripAdvisor上基于80条评论获得5.0分满分好评。食客普遍称赞其食材新鲜，强调使用当地捕获的鱼类，菜品制作精致且富有创意，口味层次丰富。服务方面，员工专业热情，对菜品和葡萄酒搭配有深入了解，能清晰介绍每道菜。餐厅氛围友好舒适，适合追求高品质用餐体验的顾客。尽管极少数评论提及性价比或上菜节奏可优化，但整体反馈高度一致，认为这是一次值得推荐的味觉享受。
推荐给注重食材新鲜度、喜欢现代海鲜创意料理及优质服务的食客。
€€€Modern Cuisine
The atmospheric L'église feels like a cosy wine bar and is instantly welcoming. You can just pop in for a glass of wine – hostess Kira has put together a list of excellent options – and a few nibbles, but we definitely recommend opting for the set menu or something from the à la carte selection. Chef Niek proves that just a few elements are enough to make a dish come alive. The food is meticulously prepared with an emphasis on zest and punch, as well as a dash of international flair. For example, he creates a ceviche dish in which sweet, fruity watermelon, sweet-and-sour pickled radish and a c