De Kluizenaer

Located on the Grote Markt in Goes and housed in a former bank building, the restaurant features a modern and atmospheric interior with wooden floors and high ceilings. Large plants and wall-painted artworks complete the ambiance. We are warmly welcomed by hostess Knelske Brandsma while her husband and head chef, Alex Kooman, is focused on his work. Here, French cuisine is presented using local ingredients, and Zeeland has more than enough to offer. As an amuse-bouche, a crispy horn filled with ham mousse, finished with popped black lentils. Simple yet delicious. A tasting menu is offered alongside à la carte options. Alongside the paper-thin crust bread comes a stone slab, with whipped butter and salt and pepper served in a small jute pouch. A clever touch. We start with a spring roll, modestly filled with marinated farm chicken, kaffir lime, and various finely chopped vegetables, all sprinkled with puffed rice for a satisfying crunch. The main course features veal with bay leaf jus, accompanied by small squares of crispy fried polenta, vine tomatoes, and broccoli. Good in flavor, but the portion size is minimal. In the glass, an aromatic Dom Doriac Reserve Chardonnay. The cheese board offers five varieties served with nut bread and quince chutney. The Olde Remeker, made from Jersey cow milk, is particularly worth noting. One area of concern is the portion sizes. They really shouldn't be any smaller, and certainly not at the price being charged.

Where people once deposited and withdrew their savings coins now sits a modern, fully equipped restaurant led by owner and chef Alex Kooman and his partner Knelske Brandsma, who manages much of the behind-the-scenes operations and regularly serves as hostess. Alex is no ordinary chef, having accumulated substantial experience both at home and abroad. Striking features in the refined dining room, with its wooden floors and tables elegantly set with linen napkins, are the expansive murals and abundant greenery. Alex and his team prepare light, pure dishes using seasonal local produce and herbs grown in their own garden. Fish, crustaceans, and shellfish are sourced from the North Sea and the Oosterschelde. Guests can choose from a tasting menu, a daily rotating lunch menu, or an à la carte selection. The wine list highlights classic regions alongside discoveries from boutique winemakers, with an extensive selection available by the glass. We raise a glass to life with a pour of Barons de Rothschild Extra Brut champagne, crafted from Chardonnay and Pinot Noir. The lightly smoked salmon trout served with asparagus and lamb’s ear is brilliant in its simplicity—bursting with flavor and exquisitely presented. Meanwhile, the canner lobster on sea bean with lemongrass foam perfectly illustrates how complementary flavors can elevate one another when balanced correctly. Alex has fine dining mastered, and we can only conclude that we will be hearing much more about him. Welcome to this guide.