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, foraged in the wild and sourced from ultra-local producers to showcase Zeeland at its very best, with surprises such as a Crémant from De Boe wine estate or salt from the Eastern Scheldt. The character of the core ingredient always shines through, even as he explores different textures and well-rounded flavours. Take his signature dish featuring carrot in various forms, including confit and smoked, with a chive and leek cream, samphire, lovage cream and grated cured Marigold egg yolk. His sauces and jus are second to none. The juices and other alcohol-free options are also well worth exploring.