‘From ‘flavours from the North Sea’ with turbot & razor clams, to a dessert with fresh and sour sea buckthorn. And from beautiful Terschelling lamb shanks to ceps from the island; I am very proud of all that can be found in, on and around our island and love to make use of it in the kitchen of gastrobar Onder de Pannen.’ - Pieter Tjepkema, chef and owner
Menu Onder de Pannen
Carpaccio of Terschellinger lamb
Scallops with cep mushrooms from island soil
Wild North Sea bass with bisque of beach crab and shells
Sea buckthorn cream pie with pound cake ice cream
Do you want personal tips for your holiday? Then sign up for the newsletter