Zeeland shows its international side at Codium. The Scandinavian/Japanese zen vibe of this restaurant reflects the understated exuberance of the cuisine. Codium (named after a type of seaweed) is committed to Zeeland's terroir, yet open-minded when it comes to fresh, creative ideas. Delicacies from the Eastern Scheldt and the North Sea are, of course, staples of the menu. But Wouter Kik is equally happy to work with beef from Holstein dairy cows, which he serves rare with an oil and pickled kombu chutney for depth and freshness; an intense jus made from the beef emphasises the intensity of the meat. This chef does not shy away from surprising contrasts, but doesn't go overboard either. Think different textures of onion – sweet, delicate, intense, zesty – harmoniously combined with the tang of Belper Knolle cheese. The dishes at Codium are often characterised by salty flavours, acidity and spice, but chef Kik's creativity makes for new impressions every time. A special mention goes to the unique wine pairings, which intensify the flavours.