As soon as you enter this lounge-like restaurant, you are greeted by the breathtaking view of the boats bobbing about on the Western Scheldt. Spetters enjoys a prime location between the fish market and Breskens marina – and produce enthusiast Laurent Smallegange could not be happier as he showcases Zeeland's rich bounty, from Eastern Scheldt lobster to Sluis lamb. His cooking style is both creative and unassuming. The dishes are brought to life by international influences and zingy flavours, and the innovative preparation techniques are truly stimulating. Each creation is carefully conceived. He pairs succulent pan-fried sea bass, for example, with the earthiness of chanterelles in a creamy sauce in which the mushroom beautifully complements the richness of a poultry stock. The chef's signature dish, a combination of sweetbreads and Eastern Scheldt eel, is a testament to his culinary skill. No frills, just an abundance of sparkling flavours. If you would prefer to drop by in summer for a slightly simpler, casual lunch, do try Eb & Food just next door.