Chef Boudewijn Stoel: ‘I work from a passion for local products. Oysters fresh from the mud flats, beach crabs, cockles, sea bass, succulent beef from Boschplaat, and salty vegetables from the Salty Garden. You taste the island back in my dishes.’
Menu Hotel Nap
Homemade ravioli | With nettles, porcini mushrooms, beurre noisette, sautéed beans, peas, parmesan cheese and sage
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