Schéiss

13,520

With his traditional cuisine that smacks of terroir, chef Thierry Duhr has a gift for satisfying the most demanding gourmets and foodies. The crab with lime and fine herbs, fennel and Granny Smith foam is a fine example of springtime freshness, while the homemade grey shrimp croquette from Zeeland is generous and full-flavoured. A friendly service and a setting that is as soothing as ever add to the long list of strong points, with the large bay window adding a beautiful luminosity.