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The magnificent view of the dunes and the North Sea are an integral part of your dining experience at Demain. On the second floor of Strandhotel Cadzand, clean lines and a harmonious blend of wood tones lend the restaurant area a warm and inviting feel. Romée and her team provide charming and attentive service; Dani Hoefnagels and his crew whisk you away on a culinary voyage from Zeeland to the Mediterranean.
Before being seated, diners are invited into the kitchen for some amuse-bouches. The passion and skill that go into this operation are immediately apparent. Think super-fresh Dutch hamachi with a smoked eel mayonnaise, an intense herb coulis and a burst of freshness provided by caviar lime, apple gel and chopped kiwi. One of the chef's signature dishes is pan-seared langoustine with a touch of lime zest, served on a bed of paella and accompanied by a rich saffron-infused jus made from the langoustine itself. The abundance of Zeeland's terroir finds unique expression at Demain.