Just 500m from the North Sea, Hof aan Zee is set in a historical Scandinavian farmhouse nestled in tranquil natural surroundings. The chef has developed his own Zeeland-inspired Nordic style – playful and expressive, with notes of fermentation, hints of smoke and a full appreciation for local produce such as Eastern Scheldt fish and seaweed. He adds punch to raw wild duck tartare with wild garlic capers, finely chopped shallot, a potato emulsion and blackcurrant powder for herbal vibrancy. This is a culinary journey defined by purity and a deep reverence for the local environment. Take the opportunity to stay in one of the guestrooms by the kitchen garden – an experience not to missed!