This restaurant, decorated in a stylish Scandinavian atmosphere, serves Belgian-French cuisine with fresh daily ingredients. Guests can enjoy lunch and à la carte dining, complemented by seasonal suggestions. The restaurant is particularly renowned for its flambéed steaks, homemade steak tartare and fresh fish dishes. Thanks to its location opposite the Thermae Palace Hotel, next to the horse racing track and just 20 metres from the seafront, it is an ideal culinary stop by the sea.
Price
49Menu
Gebratener Hundshai in cremiger Bisquesauce mit Dill
***
Auf der Haut gebratenes Seebarschfilet / Pilzrisotto / Zitronenbuttersauce mit Kapern
If I had to choose a soundtrack for our kitchen, it would be Queen's The Show Must Go On.
MOOSE
3 questions for MOOSE
What is your favourite ingredient in the kitchen?
Fresh herbs and vegetables make such a difference in cooking.
What is the most underrated ingredient in the North Sea?
Less well-known fish such as whiting, hake or plaice.
How would you describe your style of cooking?
The “Jeroen Meus” style of cooking, French-Belgian.
