Dennis Willems strives to source all his produce from within a 15km radius of his restaurant. It feels like nature has taken root in this cosy place – and with good cause. Ingredients harvested from his own kitchen garden, foraged in the wild or purchased from producers in the vicinity are presented in a 14-course set menu. This inspired, modern culinary approach – with its respect for micro-seasons – is an ode to Zeeland's (mostly vegetable-based) riches.