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Michelin Guide


This splendid restaurant takes you back to 1397, on to Dutch Golden Age and into the future. The decor subtle features all manner of dragons, touches of gold, high ceilings and large windows – this is historical grandeur 21st centurystyle! Chef Bouterse enhances classic dishes with an emphasis on vegetables nods to Zeeland cuisine and inspirations from around the globe. His masterful and spontaneous approach to textures and flavour is remarkable. For example, he bakes plaice fillet with beurre noisette. This is accompanied by fondant cooked asparagus and a spicy salad including fresh samphire. The full flavours of a fresh, creamy cream with vadouvan lift the whole preparation. Excellent! Also this: the complete vegetarian menu of Restaurant 1397 is definitely worthwhile.


The principles of the Michelin guide

The MICHELIN guide's worldwide fame is mainly due to its constant commitment to its readers. Whether in Japan or the United States, in China or across Europe, that commitment is based on a few unchanged rules, which are scrupulously respected by all inspectors:

The first golden rule is that the inspectors tested the restaurants and hotels anonymously and regularly, so that they can fully assess the level offered. So they always pay their bill. The selection of companies is done in complete independence, and the registration of companies is completely free.

The guide is anything but a simple address book, it offers a selection of the best hotels and restaurants in all comfort categories and price ranges. Practical information, rankings and awards are reviewed and updated every year to provide the most reliable information.

The classification criteria are identical for all countries selected by the MICHELIN guide, in order to guarantee the homogeneity of the selection. Every culture has its cuisine, but quality must remain a universal principle.

Michelin has set itself a mission: to help with mobility. With the sole intention that your trips are always dominated by fun and safety.


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