Napoleon

The word 'Burgundian' was invented at Restaurant Napoleon. Whatever you order, it is always more than expected. And on top of that, it is expertly prepared. Solid, full-flavored cooking is done here by chef Antoine Bergman, and not only Dutch diners, but also Flemish ones enjoy it, as evidenced by the abundance of Belgian license plates on the parking lot. This time, the choice falls on various preparations of lobster. The bisque of this noble crustacean is velvety and a beautiful orange-red. The tomatoes within are first thoroughly sautéed to prevent any sourness. A splash of cognac adds an extra fragrant note. The main course consists of half a European lobster in a creamy golden-yellow sauce infused with garlic and rosemary. The pieces are enormous. Skillfully, we extract the juicy meat from the claws and legs. It pairs perfectly with the accompanying risotto. Maître Harry recommends a Chardonnay Morillon Blanc by Jeff Carrel with it, and it hits the mark perfectly. We succumb to classic crêpes Suzette for dessert and have no regrets. The pancakes are soft and baked golden yellow, then drizzled with a sauce made from butter and Mandarine Napoléon. Served alongside is a small bowl of ice cream, whipped cream, and Cape gooseberries. Frugality of the Zeeland variety is unknown here. And let's hope it remains that way!

At Bij Napoleon, you're never disappointed. The welcome is always warm, the dishes are excellently prepared, and the portions are generous. Chef Antoine Bergman has mastered his craft completely and does everything he can to please his guests. His kitchen serves dishes firmly rooted in classic tradition. This is evident, among other things, in the main course of North Sea sole served as grilled fillets. And no, you don't receive two, but three thick pieces of deliciously succulent fish. That's what I call truly indulgent dining. The same applies to the starter of four large scampi, expertly peeled and incredibly fresh. Maître Harry, who has also been working here for quite a few years now, knows his guests well. He knows whether you'd like a glass of wine poured or would prefer two starters. All of that is possible there. The wine list is reasonably priced, and if you don't want to order a full bottle, the house wine is also perfectly fine, offering a choice of three whites and three reds of good quality. It's an establishment to take as an example when it comes to enjoying yourself without fuss, in a pleasant atmosphere and at a fair price. We'd stake our reputation on it!

The atmosphere at Restaurant Napoleon is just as indulgent as the food served on your plate. The black-and-white interior is richly appointed. The leather chairs are wonderfully comfortable, and the crisp white linen invites you to linger over your meal. Chef Antoine Bergman is a true master of his craft, and his dishes are generously portioned and exquisitely flavored. The amuse-bouche is almost a starter in its own right. Frugality is a concept they’ve never encountered here. Slices of puffed celeriac are served with a parmesan cheese sauce, herb oil, and onion compote. You can both smell and taste the distinct nutty aromas. The menu still features Napoleon’s classic signature dishes, and once again, we give in to the warm preparation of foie gras. Two thick slices of pan-seared foie gras rest atop a piping-hot apple tarte tatin, drizzled with a sauce made from apple syrup and Calvados. A touch of Zeeland syrup brings it all together perfectly. For the main course, six large prawns are served on saffron risotto with sautéed spinach, semi-dried tomatoes, and lobster sauce. The complimentary wine is a Southern French Morillon Blanc by Jeff Carrel 2021. This lush, full-bodied Chardonnay stands up beautifully to the dish’s complex flavors. For dessert, we struggle to choose between the still-warm sabayon with mandarin liqueur and the chef’s cream puffs. The cream puffs win out. The puff, filled with vanilla ice cream and drizzled with house-made vanilla sauce, is delicate, while the caramel version proves equally irresistible. And just when you think it couldn’t get any better, we’re given a handful of Napoleon pastries to take home as we leave. A perfect hit!

A staple on this guide’s rankings for years now. Not surprising, as family-run restaurant Napoleon consistently delivers high quality at a very reasonable price. The classically furnished dining room is always packed with Dutch and Belgian guests. Owner-chef Antoine Bergman ensures a relaxed atmosphere and delicious food on your plate. But he doesn’t stop there; he also enjoys serving exceptionally good, and above all affordable, wines alongside them. Making you think, "So that's how it can be done!" The menu offers a lovely selection of meat or fish, shellfish, and other dishes. Everything is sourced from local suppliers. Last year we praised the Zeeland waterzooi, and this time we've ordered a large turbot, which once again lives up to expectations. The fish arrives in all its glory, pan-fried in generous amounts of butter. We chose to fillet the fish ourselves, but the staff will gladly do it for you. Top-notch service! And the homemade remoulade sauce is devoured completely. A solid spot for quality on your plate and in your glass.

The atmosphere is great at family restaurant Napoleon. The traditionally decorated dining room is filled with Dutch and Belgian guests coming to enjoy the generous cuisine of the third generation: owner-chef Antoine Bergman. It is accompanied by cheerful laughter and lively conversations at long tables. The flavor of every dish is excellent; you can certainly trust that to the kitchen brigade that flawlessly executes classic cooking techniques. Don't expect culinary art on the plate here, but the presentations are colorful and neatly arranged. Zeeland Waterzooi is a staple that has been on the menu for decades. Salmon, cod, sea bass, langoustine, tiger prawns, and small Dutch shrimp rest in a smooth mashed potato base, topped with a mousseline sauce that is superb in flavor. Served alongside a medley of green asparagus, spinach, carrots, leeks, zucchini, and beans. The fish is cooked to perfection, and the portion is large and substantial. Paired with a crisp Sauvignon Blanc from winery Fura. There are no wine explanations offered here, nor is there much time for them. The friendly waitstaff are working tirelessly. But it is good, it is pleasant, and especially so when we receive the bill. Great value for your money!

This charming family restaurant, situated on the edge of Hulst’s historic center, has been in operation since 1968. Now in its third generation, the kitchen is helmed by owner-chef Antoine Bergman. Antoine prepares classic dishes with a modern twist, seamlessly blending traditional and contemporary techniques into a unified culinary experience. Guests clearly value this approach, as the establishment is consistently busy and the dining room, decorated in elegant black-and-white tones, radiates a warm, inviting atmosphere. A diverse crowd of Belgian and Dutch visitors savor skillfully crafted dishes. Fish features prominently on the menu, and meat eaters are equally well satisfied, though vegetarians receive somewhat limited options. The wine list offers a solid selection, but the accompanying guidance and explanations could use a bit more polish.

The third generation, owner-chef Antoine Bergman, now runs the kitchen at this family restaurant, which has been serving guests since 1968. Antoine excels in his kitchen with dishes primarily made using local produce. The black-and-white-themed dining room is cozily bustling with Dutch and Belgian guests. The menu offers a generous selection of meat and fish dishes, though vegetarian diners are somewhat overlooked. Skillful preparation ensures the pan-seared duck liver starter is beautifully charred on the outside while remaining warm and tender within. The accompanying apple compote is jelly-like and caramelized. Absolutely delicious. It pairs wonderfully with a drizzle of Zeeland apple syrup. Unfortunately, we had to wait far too long for our main course—an hour is simply excessive. However, once the tournedos arrives with its classic, house-made traditional stroganoff sauce, we are thoroughly pleased. The meat is cooked to perfection—medium-rare and buttery soft, with a lovely brown crust. The stroganoff sauce is excellent, generously packed with mushrooms and peppers, and finished with a hint of cognac. The service is warm and the staff works tirelessly, but what stands out is that little attention is paid to wine pairings, particularly during lunch. This is an area where they could certainly improve. A lovely spot, and we would gladly return.

The atmosphere is relaxed, and many guests from Belgium come to enjoy the unadorned cuisine of owner-chef Antoine Bergman. The tables are set with linen tablecloths, and the glasses feature an engraved 'N' for Napoleon. Old-school chic. The menu features plenty of fish, crustaceans, and shellfish, as well as French classics. The wine list, bound in heavy copper, offers only full bottles, with the exception of the house wine, which can be ordered by the glass. Paired with a Spanish Cutio Macabeo 2017, we receive a glass of creamy asparagus soup with a side of pea shoots. Delicious. For the starter, seared scallops with asparagus and smoked goose liver. This is followed by lamb dishes: chops and fillet, both cooked to perfection. The aromatic thyme is served in a small jug so we can add more to our liking. We pair it with a Portuguese Pé Tinto from Esporão; it’s not particularly thrilling but does the job. The lobster with young turbot, asparagus, and Chorón sauce is excellent, having replaced the advertised Béarnaise. It’s not a big deal, but it’s appreciated when such changes are communicated in advance. The thoughtfully curated cheese board is definitely worth noting. We sample a soft-ripened cheese, a goat cheese, a hard sheep’s milk cheese, and a blue cheese. All served at the perfect temperature, accompanied by a freshly baked raisin bun, apple molasses, and another serving of pea shoots. A truly fine establishment.