Schiedam is a historic town situated just west of Rotterdam in the Netherlands' western metropolitan area. Renowned globally as the birthplace of Jenever, including the famous Ketel One brand, the town offers a unique blend of industrial heritage and scenic charm. Its historic center is defined by a ring of canals and features the world's tallest windmill, a testament to its 18th and 19th-century prominence during the Industrial Revolution, when it was nicknamed 'Black Nazareth.' For frequent travelers, Schiedam provides a quieter alternative to nearby Rotterdam while maintaining easy access to major business hubs. The town's compact layout makes it ideal for exploring on foot, with key attractions clustered in the center. Visitors can immerse themselves in the legacy of Dutch distilling history and enjoy the picturesque canal-side architecture that defines this charming municipality.
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Stay in the historic center to be within walking distance of the world's tallest windmill and the town's renowned Jenever distilleries. This area is ringed by canals and offers the most convenient access to Schiedam's primary cultural landmarks and dining options.
Schiedam is part of the Rotterdam-The Hague metropolitan area, located directly west of Rotterdam city. While specific airport rail links from Schiedam are not detailed, its proximity to Rotterdam allows for efficient connections to major transport hubs and international airports via the broader regional network.
Spring and autumn offer pleasant weather for walking along the canals and visiting the windmill. Summer provides a vibrant atmosphere for outdoor exploration, while winter showcases the town's historic industrial character. The compact nature of the center makes it accessible year-round for short stays.
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Alexander Wong brings his unique interpretation of Chinese cuisine to the ground floor of the urban Supernova Hotel. Xin translates to "new", which sums up the chef's approach to traditional recipes. Think slivers of kingfish cured in vinegar, with marinated daikon, puffed rice, a hint of allspice, olive leaf oil and a fragrant coriander and chive coulis. Chef Wong likes to think outside the box, while retaining those spicy undertones and quintessentially Chinese nuances. He has a knack for striking a fine balance between disparate impressions. The extensive menu is a veritable voyage of disco
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