Demain

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.