To say that Sanne and Jeroen Achtien have breathed new life into this institution would be an understatement. The beautiful manor has undergone a drastic makeover that has resulted in a luxurious and trendy space with a lounge feel – the curved seats create a sense of intimacy. The light and airy extension looks out onto the magnificent garden. After the appetisers, you can take a walk past the kitchen to see the impressive team in action and enjoy an additional dish. Chef Achtien draws on his Frisian heritage, the finest ingredients from his Zeeland surroundings and the experience he gained in Switzerland. His creative cooking is grounded in expertise, occasionally complex and highly exuberant. His care and respect for his ingredients shines through in the rich terrine crafted from the leftover pieces of cod and turbot. This is an excellent example of fin-to-gill cooking. He crowns perfectly poached fillets of North Sea sole, for instance, with an elegant potato cylinder filled with Zeeland mussels. A medley of crunchy vegetables is mingled with subtly briny razor clams, cockles, oyster and herbs. A mousseline enriched with dashi brings vibrancy, a velvety potato purée completes this generous ode to Zeeland's terroir. Perfectly complemented by an expertly chosen glass of wine…