Edwin Vinke is an ambassador for Zeelandic Flanders. The Eastern Scheldt and the North Sea are key sources of produce for this upscale restaurant. Fish and seafood are supplied by his father-in-law. Vegetables and fruits he grows himself. Chef Vinke works as much as possible from fin and head to tail. He now works side by side with his son Tom, who is increasingly making his mark.This is ingredient-led cuisine, enhanced by exotic spices and modern culinary techniques. The chefs want to surprise you and take inspiration from the surrounding artworks, among other things. Dining at De Kromme Watergang is something of a show. Dishes such as exceptionally fine smoked eel served with different textures of polder potatoes demonstrate an appealing sense of invention. Smoky, briny, crisp, exotic, unctuous… A tribute to the ingredients!Fabulous suites are available for overnight stays – you are bound to fall in love with the beautiful surroundings, just as both of the chefs here did.