米德尔堡酒店小屋

Edwin Dingemanse and Sjoerd Dooge's bar/restaurant exudes youthful elegance – everything here is impeccable without being stiff. Their sincere commitment to guests manifests itself in the cuisine. Diners are bowled over by the complex interplay of local delicacies – Zeeland shellfish, for instance – with influences from all around the globe. The sauces are rich and the garnishes playful, yet it is always the core ingredient that steals the show.

At Morille, the warm and welcoming decor gives the impression that nature has taken root inside – and that is entirely by design. Floris Vriens works with ingredients from his own kitchen garden, wild foraging and local producers. He strives to source everything from within a 15km radius of the restaurant – a true taste of Zeeland! The core ingredient is prepared in such a way that its natural essence shines through, even if he likes to explore textures and well-rounded flavours. He brings the dish to life with a carrot tartare seasoned with herb oil, leek purée, zesty magnolia gel, grated egg