Hotel Het Galjoen

De Boet blends in perfectly with the picturesque harbour of Urk. Get yourself a table by the window of this revamped carpenter's workshop or, better yet, on the terrace. Seasoned chef Cees Kramer cooking is closely in step with the seasons; he has a penchant for seafood and delights in showcasing his contemporary flair. Think kingfish ceviche with a spicy Asian kick, or succulent, perfectly pan-seared sea bass elevated by an indulgent crab stock, dill and cream sauce. In winter, he likes to explore richer flavours in game dishes and stews.