Inter Scaldes

Excellent cooking

They were big shoes to fill following the departure of Jannis and Claudia Brevet, but Inter Scaldes 2.0, part of the Pillows Hotel Collection, has since re-established itself at the top of Dutch gastronomy and brought its own distinct signature to the forefront. Chef Jeroen and hostess Sanne Achtien are perfectly in sync, together ensuring an unforgettable fine dining experience. The team has recently been bolstered by sommelier Jasper Rijkers and maître Nick van der Heijden. The elegant interior reflects Zeeland through natural tones, while a massive glass wall creates a seamless connection to the organic herb garden. In the reception area, a selection of amuse-bouches is served, including the Croque Jeroen: a tomato meringue filled with aged Remeker cheese and accompanied by a small jar of fermented beet ketchup. Simply irresistible. There are set menus and à la carte options, and every dish is exciting, thoughtful, and creative. The langoustine starter is a visual treat. Thin slices of raw tails are presented as a tartare terrine, topped with grated black lemon bursting with umami. Surrounding it are various pumpkin elements: cooked and lightly charred cubes, cream cups with marinated onion, and pumpkin mousse. The light vanilla sauce makes it an exceptionally balanced dish. Paired with it is a Gelber Muskateller from Wohlmuth, dry and low in alcohol. Equally masterful is the cod with artichoke base, koji, and sea banana, served alongside crispy cauliflower florets, fennel blossoms, and bean sprouts, accompanied by a baker's yeast beurre blanc and crispy fried sea lettuce. The dessert, titled Poverty and Wealth, features a French toast made from Frisian sugar bread (reflecting Jeroen's roots in Friesland) with Osetra caviar and creamy crème fraîche, dotted with lemon caviar pearls and finished with salted lemon. Angels dance on our tongues. The message is clear. Inter Scaldes delivers performances of unprecedented caliber. Rises to 14.

The manor house "Inter Scaldes", together with its expert staff, guarantees an atmospheric and cozy experience that begins on the beautiful terrace and continues in the stylish interior of the restaurant. Chef Jeroen Achtien cooks ...

A thorough renovation preceded the birth of Inter Scaldes 2.0, after which chef Jeroen and hostess Sanne Achtien took up residence in the exclusive 1930s fine dining establishment. Accompanying it is a boutique hotel (part of the Pillows Hotels chain) on the outskirts of Kruiningen. The conservatory has been extended, and the glass walls flood the space with light and offer views over the modernized garden. The luxurious interior design draws inspiration from the Zeeland islands in its color palette and organic shapes. The round tables are impeccably set, the plush circular banquettes are upholstered in sea-green fabric and leather, no expense was spared on exquisite crockery and cutlery, and the kitchen has undergone a true metamorphosis. With a young and passionate team, Jeroen (a native Frisian and down-to-earth himself) crafts contemporary, refined, and seasonal dishes here, sparing no luxury when it comes to using mostly local ingredients. Sea bass and cuts of lamb hang in large dry-aging cabinets to develop optimal flavor, and there is extensive use of crustaceans and shellfish. In the lounge, we enjoy an elegant glass of Glavier champagne, poured by the ever-welcoming and knowledgeable sommelier Tessa van de Wouw. We are escorted past the kitchen, where we are treated to an amuse that Jeroen finishes right before our eyes, before being led to our table. The celebration can begin. Guests can choose between a five- or seven-course surprise menu alongside à la carte options. Memorable is the Oosterschelde shrimp served with mousse and stalks of kroot, magnolia, and a robust lobster jus. And the unforced duck liver (not foie gras, but prepared from small livers) served as spaghetti and again beetroot on a bed of roasted sunflower seeds and kumquat marmalade should, in our opinion, remain permanently on the menu. In the glass, a stunning 2021 Gewürztraminer Cuvée Particulière by Jean Sipp, poured by maître Leroy Pechler. To finish, lukewarm Frisian Sûkerbôle with Grevenbroecker blue cheese, creamy banana ice cream, a paper-thin blueberry cracker, and elevated with chili flakes that lend the dish a subtle kick. So far, no complaints whatsoever; it is highly promising and technically spot-on. Yet we also taste the search for a distinct signature, both in the kitchen and in the service, which is hardly surprising given how recently they opened. And then to be presented with such a hefty bill feels somewhat incongruous. We welcome it into the Top 20 at number 16.

The location – a villa in the green Zeeland countryside – is phenomenal, the interior stylish and immaculate with white table linens, leather armchairs, and modern art, the staff are polished and professional, and the kitchen is nearly unsurpassed. Inter Scaldes is a top establishment in every respect, exuding international allure. SVH Master Chef Jannis and hostess Claudia Brevet ensure that guests lack nothing and that every detail is flawless, assisted by a cheerful, uniformly dressed female waitstaff team. We sample welcome bites such as heritage beet with pineapple and roses, North Sea crab with cucumber and elderflower, and Oosterschelde eel with celery and sambal. Sommelier Tessa van de Wouw pairs them with a matching Chardonnay, Roche de Bellene, 2016. The starter is of great beauty: warm duck liver spread with vintage port and parmesan cream, combined with Peking duck mousse and popcorn foam, alongside a duck liver terrine wrapped in pineapple and dark chocolate. Also served are langoustines from Guilvinec with mango, tonka bean, whisky, and citrus. Everything is beautifully plated, refined, and elegant. This is followed by lamb fillet with gremolata and carefully measured flavorings such as endive, cumin, summer savory, and piccalilli. Served tenderly with delicious lamb jus and accompanied by a side of potato mousseline and époisse cheese. On the other plate, veal sweetbreads with young carrots, cocoa bean, ginger, and truffle. Here again, Maître Fenna Monsieurs leaves a small jug of jus on the table. In the glass, a purple-red Ribeira Sacra Guimaro, 2020. Beautiful dishes, bursting with flavor, perfectly executed in both plating and texture. To finish, a quark and bourbon vanilla soufflé with raspberry rhubarb, alongside a tompouce featuring strawberries, orange blossom, tomato, mint, yogurt, and olive oil ice cream. And a glass of Riesling Spätlese Piesporter, 2015. Top class.

The mecca of culinary pleasure lies in Kruiningen, Zeeland. SVH Master Chef Jannis Brevet has been cooking brilliant cuisine on his Zeeland country estate for years, using rich ingredients that he prepares with the utmost care and precision. Truly, everything is perfect. From the welcome on the private parking area by the lovely management assistant Xanthe Evenblij, to the farewell where you are personally seen off, and everything in between. Guests sit comfortably in the sleekly designed yet atmospheric dining room, at round tables carefully set with white linen and matching leather armchairs. All tables are occupied. Plenty of art adorns the walls. Jannis and Claudia love minimalist art and own a large collection of Zero Art. And art is also what graces the plates. Defying trends, yet perfectly balanced in texture and flavor. Refined and unexpected. There are à la carte options, several tasting menus, and a separate caviar list. The wine album is impressive. We choose the eight-course menu, and without exception, every dish delivers a major wow factor. To start, we enjoy a Philippe Glavier Champagne Cuvée Spéciale Inter Scaldes alongside a selection of beautiful amuse-bouches. The perfectly cooked al dente Risotto Acquerello with oregano, Irish mór oyster, and citrus is sophisticated in flavor, with just the right acidity and a pleasant zing. Hostess Tessa van de Wouw, who quickly mastered the craft, ensures her team accompanies each course with thoughtful details. The knowledgeable sommelier Geert Rutten pairs it with a 2018 Badische Weissburgunder Dr. Heger. A perfect match. The Zeeland lobster, served generously with green bean jus plus cauliflower cream and roasted cauliflower slices, is also a true showcase of craftsmanship. Perfectly cooked, juicy, and with a wonderful texture. In the glass, a 2016 Pinot Noir from Auxey-Duresses Dupont Fahn. A delightful discovery. This all comes with a hefty price tag, but then again, you are dining at the pinnacle of Dutch gastronomy.

SVH Master Chef Jannis Brevet is an unpretentious cook, despite heading one of the country’s most renowned restaurants. Together with his charming wife Claudia, he has long since elevated Dutch gastronomy to almost unparalleled heights. Everything simply works in this elegant dining palace on the outskirts of Yerseke. The interior is tasteful, contemporary, and chic, with tables dressed in impeccably starched white linen, white leather seating, plush armchairs, and abundant Zero art, which both owners admire. The tableware is stunningly beautiful. Claudia’s approach to hospitality is captivating; from arrival to departure, she radiates unwavering warmth and makes every guest feel truly valued. Characteristic of the French menu are influences drawn from the Zeeland waters: Oosterschelde seasonal crayfish, oysters, mussels, and sea bass. These are perfectly balanced with offerings from the land, such as Zeeland suckling lamb, sea asparagus, lamb cuts, and cheeses and fruits from the Beveland polder. There is absolutely no compromise on quality here. Jannis cooks richly with premium ingredients, without any fuss, presenting dishes that are elegant, pure, and focused entirely on flavor. Sommelier Geert Rutten impresses with his wine selections, which complement the dishes seamlessly: “Our wine list features nearly all regions of the wine world. The majority is European, with a focus on France. We have over 700 references on the list, and we excel particularly in our classics.” Inter Scaldes rightfully ranks among the finest restaurants, and perhaps even the very best our country has to offer.

Duck liver pâté with reduced aged port and a parmesan foam on top. Paired with a glass of white barrel-aged Rioja Murua. What a delightful dish at the Kruining manor of Jannis and Claudia Brevet. Jannis cooks richly with premium ingredients, without any fuss or pretension, beautifully and purely, with all attention focused on flavor. Claudia, together with Bono van Veelen, leads a streamlined and warm service in a tastefully decorated, immaculate, and chic dining room featuring linen-covered tables, comfortable white leather chairs, polished wood, and plenty of zero-art. Geert Rutten, the new sommelier, is a worthy and skilled successor to Koen van der Plas. He favors lighter wines and captivates with fantastic selections. We indulge in exquisite amuse-bouches such as cucumber infused with watermelon in pea cream with cardamom; Stellendam shrimp with sea buckthorn, mandarin, and endive; beetroot with roses, pineapple, buttermilk, and goat cheese cream. We pair them with a surprising alcohol-free aperitif: sparkling tea from the Copenhagen Sparkling Tea Company. A sparkling blend of various teas, including jasmine, white tea, and Darjeeling. Absolutely delicious. This is followed by Dutch Anna Dutch Gold caviar (Inter Scaldes serves as its ambassador) served with crispy chicken skin, coconut mousse, and avocado mousse. Rich in flavor, paired with a glass of Roussette de Savoie by Charles Gonnet. Followed by Breton scallops with black truffle, chervil, and bay leaf under a tomato foam canopy. The intense flavor is balanced by a Grüner Veltliner from Schloss Gobelsburg. The main course features rose-poached Anjou pigeon with pine nut crumb, eggplant purée, deep green arugula mousse, Cévennes onions, and a robust poultry sauce with horseradish. Accompanied by a South Spanish Pinot Noir 1500 H (Pago del Vicario), offering fruit, oak, and minerality. To finish, poached peach with fennel seed, bourbon vanilla, and champagne-curry ice cream. Incredibly delicious. On other visits, we have savored perfectly cooked giant langoustine with a perfumed cinnamon-sage-tomato broth. And North Sea turbot with black truffle and artichoke (cream-based and stuffed) in a bubbling koji sauce. All presented on stunning crockery. Once again, Inter Scaldes stands undisputedly at the top of Lekker.

An impeccable kitchen, warm hospitality, exquisite wines, and an outstanding location: it’s no wonder this renowned Beveland restaurant has consistently ranked in the Top 10 of Lekker for years and recently earned its third Michelin star. Guests from around the world travel to the stunning villa of SVH Master Chef Jannis Brevet and his wife and hostess, Claudia. Assistant manager Miranda Stoffels greets us outside and escorts us to the sunroom, where a seamless, sharply dressed team led by host Bono van Veelen ensures a delightful afternoon. Brevet cooks with generosity and richness, yet shuns excess. Following a Blanc de Blancs champagne aperitif from Legras & Haas, accompanied by delightful canapés featuring parmesan, avocado, peas, cardamom, melon, beetroot, pineapple, and buttermilk, we sample crushed raw langoustines paired with Anna Gold caviar, yogurt, and cucumber. This is followed by king crab with Cévennes onion in a tableside-extracted jus of tomato, cinnamon, and sage. Exceptional flavor pairings, boundless creativity, and masterful technique define the meal. The enthusiastic and highly skilled sommelier, Koen van der Plas, complements each dish with unexpected yet inspired wine selections. For instance, the starters are matched with a 12-year-old Luxembourg Pinot Blanc Fossiles from Château Pauque, while the centerpiece—a perfectly cooked lamb fillet with fennel, thyme, piquillo peppers, and lamb kidneys—is paired with a classic 2011 Viña Alberdi Rioja Alta, both served from magnums. On a subsequent visit, we enjoy gently cooked tongue carpaccio atop slices of white asparagus, bathed in an aromatic sauce of sea buckthorn and robust olive oil, with a subtle hint of ponzu. Kudos to the pairing of the 2008 Old Vine Riesling from Kaesler Vineyards with Zeeland lobster in a delicate ginger-citrus jus, accompanied by young double-peeled broad beans, carrots, and black truffle cubes. To finish, cherries marinated in vintage port are served with pineapple and olive oil–curry ice cream. Inter Scaldes delivers a complete dining experience. It once again claims the top spot in this guide.

What an outstanding establishment this is. The impeccable kitchen of owner-chef and SVH Master Chef Jannis Brevet, the warm hospitality of his wife Claudia, and the well-oiled machine that is the (young) service staff. Then there is the location: the country-house-style estate with the manor for hotel guests, nestled right in the heart of the lush Beveland countryside. We are once again struck by the exceptional caliber of Jannis’ cuisine. Brevet has mastered the art of omission, resulting in dishes where the ingredients elevate one another to create an optimal and pure tasting experience. Every component matters and serves a clear purpose. Just the welcome bites alone: melon with pea, cardamom and curry, Oosterschelde eel with hangop pastille, mint and lavender, langoustine with Cavaillon melon and Taggiasca olive. The first course is a triptych of caviar, and quite surprisingly, the pressed version, which Brevet specially imports from Russia. What concentration! That is only to be expected, since from seven kilos of caviar, only one kilo remains after pressing. Also deeply memorable is the succulent organic duck liver, served with hangop, Cadmus artichoke, Merchant cherries, and Taggiasca olive. Powerful flavors in perfect balance. In the glass, a characterful 2014 Wagram Grüner Veltliner Fumberg from the family vineyard Wimmer-Czerny. The young and talented sommelier Koen van der Plas enthusiastically shares his wine expertise with the guests, and the charming host Bono van Veelen – along with his team – earns high praise for their seamless and professional service. We conclude with a beautifully presented dessert consisting of a cucumber blancmange, featuring subtle notes of tangy yuzu, sweet caramel, stuffed raspberries, and water mint. In the glass, a Dutch Muscadet ‘Nagenieten’ from South Scharwoude by wine estate De Koen! Innovative, surprising, and breathtaking. What a joy to dine here. Inter Scaldes ranks second this year.