With the Eastern Scheldt and North Sea serving as primary suppliers, and De Zilte Hof vegetable garden across the street providing the chefs with vegetables, fruit and herbs, De Kromme Watergang takes full advantage of the bountiful ingredients Zeelandic Flanders has to offer. That ambassadorial role is also reflected in the respect they have for the produce, which is evident in their nose-to-tail approach. Open since 1993, this beloved restaurant now mostly sees Tom Vinke at the helm of the open kitchen, as he gradually takes over from his father, Edwin.Here, produce is king, elevated by the chef's carefully considered garnishes and spicy exotic seasonings. For instance, he poaches ling from bycatch in butter and barbecues it briefly. He then serves it up with a foamy jus with dill, crunchy peas and herbs from the garden. The bold briny favours of Zeeland are given a sophisticated twist and the occasional international touch.One final tip: Extend your stay by booking one of the lovely suites, and you will fall in love with the beautiful surroundings, just as the chefs have.