Hotel Wesseling

In this former inn on the edge of the Spaarbankbos, Herco van Arragon cooks with his own signature style: seasonal, contemporary and sometimes surprising. A piece of skate wing, for example, is accompanied by grey shrimp, a bisque full of depth and a cream of sweet potato and ginger, powerful and precise. Inside, there is a relaxed, homely atmosphere. Cynthia welcomes guests with a smile and a chat, as if everyone here is a regular. Talk about genuine warmth! This is a place where experience and spontaneity go hand in hand.

Produce from all over the world, including succade (candied citrus peel), was once traded in this monumental warehouse dating back to 1860. Today, it is incorporated into contemporary cuisine served in an impressive setting that takes full advantage of its location on Stoombootkade (grab a table on the waterfront terrace if possible!). The dishes draw on influences from around the globe; succulent poussin breast, for instance, is given a twist with Asian spices. The chef finds creative ways to put vegetables and fruit in the limelight. The lunch and finger food options are slightly simpler, th