Gault&Millau
Sitting in the oldest hotel in the Netherlands: Grand Hotel de Draak. The building exudes history and is beautiful to look at. That this grandeur deserves an appropriate cuisine is as self-evident. Chef Torben Bouterse completely fulfils that expectation with classic dishes that he bends into contemporary and appealing creations that excel for their precision and clever flavour balances among themselves. A prime example is the perfectly prepared Zeeland deer with Belper Knolle, Jerusalem artichoke and kale, but the Zeeland flat oyster with celeriac and Tomasu is also a starter we will remember for a long time. Lots of attention to Zeeland products, beautiful plate presentations and a full vegetarian menu that is equally
