La Trinité

Since La Trinité traded its front lounge area for a restaurant expansion, the atmosphere in this cozy establishment, housed in a former bank building, seems to grow ever more lively. Passersby cast curious glances inside and visibly delight in the beautifully presented dishes served to guests by the window. As always, all visitors are warmly welcomed by hostess Evelyn Scholtes, wife of chef and owner François de Potter. Around us, we hear French, Belgian and Dutch. And sometimes absolutely nothing – when everyone is completely focused on what lies on the elegantly plated dishes. We thus enjoy the starter: Iberico ham, a farm egg with a softly runny yolk, a light potato purée espuma topped with black truffle, and a bread soldier accompanied by Iberico ham mousse, sweet onion jelly, and olive jam. A superb combination of flavors and structures, as François clearly pays close attention to texture. Evelyn pours a white Rioja Martinez La Cuesta 2023 alongside it: lightly barrel-aged, fresh, with a creamy texture. A surprising wine that also pairs beautifully with the egg and the earthy notes of truffle. Kudos to Evelyn, who flawlessly combines her role as hostess with her expertise as a sommelier. She also serves an alcohol-free option: Disfrutando 0.0 made from Verdejo grapes. Biodynamically grown, it is surprisingly flavorful and refreshing. The young deer fillet proves irresistible as a main course. Perfectly cooked, butter-soft, and accompanied by a colorful Italian salad with a subtle sesame dressing that ties everything together. Also on the plate is a generous serving of fries: golden-yellow, stacked in layers, crispy on the outside and tender within. We’d gladly ask for a small extra bowl of those. The dessert is equally delightful. A modern take on a Snickers bar: salted caramel topped with chocolate ice cream and mousse, chocolate crisp, and freshly roasted peanuts. Things just keep getting better at La Trinité. Not only the food, but also the interior design with petrol-blue chairs and wall art. Downstairs near the restrooms, the old vaults from the former bank evoke bygone days – today, they store wine. Fortunately, thanks to the reasonable prices, you don’t need to visit the bank first to fully enjoy yourself here.

On the Quay, opposite the constantly busy shopping center of the Zeeland-Flemish town of Sluis, the beautiful restaurant La Trinité has been located for years in a former bank building. Together with partner and hostess Evelyne Scholtes, [he/she] takes care of...

Right in the heart of Sluis, inside a former bank building, the glass entrance doors open onto a veritable sanctuary for connoisseurs of refined Eastern cuisine. It’s a highly unexpected find, especially in a region where traditional dishes are particularly favored by neighboring Belgians. Owner-chef François de Potter has charted a course where Eastern dishes are presented in a contemporary style using local ingredients. It is the favorite cuisine of this Zeeland-born chef. His passion was sparked while working at another top restaurant in Limburg and living next door to a Korean chef for several years, as well as through his mother-in-law, who has mastered Indonesian cuisine down to the finest detail. Evelyne, François’s wife and the restaurant’s hostess, also delights in the Eastern flair featured on their menus. The alcohol-free aperitif of basil, puffed buckwheat, and rose petals is refreshingly delightful, and a platter of curly prawn crackers made from wide rice noodles, served with tomato powder and a spicy sriracha cream, disappears almost as soon as it arrives. The bao bun, an amuse-bouche shaped like a rose and filled with well-seasoned vegetables, is beautifully crafted. A dollop of sambal on top adds a spicy kick. For the starter, a Korean broth featuring silky tofu, finely sliced spring onions, shiitake mushrooms, anise mushrooms, crisp pak choi, and edamame beans. This fragrant soup is prepared using a dashi base. Full marks go to the Malaysian barbecue chicken, which boasts a divine charcoal aroma and flavor, complemented by fresh mango and a mango-yuzu cream. It pairs wonderfully with the Plein la Vue Sauvignon Blanc by Jeff Carrel from the Loire Valley. This full-bodied white wine offers subtle notes of citrus and green apple. Eastern cuisine truly thrives here in the province of Zeeland!

Located in the heart of Sluis, La Trinité stands for consistent quality, which is why it is always bustling. It frequently attracts Belgian guests who truly appreciate the cuisine of owner-chef François de Potter. Housed in a former bank building, the space that once held the teller counters now houses the kitchen. Dining tables have since been arranged in the front section, where it is especially pleasant to sit on comfortable upholstered chairs while watching the passing shoppers peek curiously through the windows, often popping in to ask if a table is available. François serves a fixed menu that highlights seafood, particularly fish, crustaceans, and shellfish, often infused with Asian influences. We begin with a selection of amuse-bouches, including a crispy container filled with satay and vegetables, topped with peanut sauce, seroendeng, and toasted coconut—a substantial bite reminiscent of a traditional rijsttafel. Yet every ingredient remains distinctly recognizable. Well executed. This is followed by fried noodles featuring a soft-boiled farm egg from the nearby hamlet of Draaibrug, tuna cream, tobiko roe, Wagyu beef, and a touch of North Sea crab. A delightful combination—playful yet perfectly balanced in its use of ingredients. For the main course, the Asian-style Scottish salmon is served alongside a salad of mildly sweet beetroot and briny samphire, accompanied by a glass of Van Nahmen—a blend of rhubarb nectar and raspberry. Bright, aromatic, and beautifully complementary to the salmon. From the moment you arrive until your departure, you are enveloped in genuine care and attention at La Trinité. Hostess Evelyne de Potter ensures this warmth extends throughout the visit, as does the younger generation; the eldest daughter expertly informs guests, approaching them in an equally charming manner. A wonderful spot.

Good food, a fine glass of wine, and pleasant company. These are the key words for owner-chef François and his partner, hostess and skilled sommelier Evelyne de Potter. And this is more than lived up to at their elegant restaurant, housed in a former bank building in the heart of central Sluis. On sunny days, lunch can be enjoyed on the beautiful garden terrace. François prepares a balanced cuisine and doesn't shy away from showcasing delicious classics. At the same time, he features Eastern-style dishes on the menu alongside plenty of fish, crustaceans, and shellfish. The hand-cut kingfish tartare with lukewarm blinis, avocado cream, and a generous dollop of caviar is an instant hit. The same goes for the accompanying wine: a 2021 Grüner Veltliner from Weingut Stadt Krems. Mineral-driven with a subtle peppery note on the finish. The grilled Anjou squab that follows is exquisite, and the accompanying confit leg and crispy skin are just as delicious. To finish, a classic from the very beginning: amarena cherries presented as a mousse, bavarois, purée, and compote, served with kefir-based ice cream. Not too heavy, yet bursting with flavor. Kudos to the service staff, who keep everything running smoothly and make you feel like a truly welcomed guest. We love it!

Right in the heart of the constantly bustling shopping town of Sluis lies restaurant La Trinité, where the culinary style of owner-chef François de Potter remains consistently excellent and his wife and hostess Evelyne always has a friendly word for everyone. It is always pleasantly busy here with guests from home and abroad. The menu is compact and the wine list boasts many European options. We sit in newly reupholstered armchairs, the acoustics are excellent and the atmosphere is relaxed. Tuna tataki with almond, unagi sauce, miso, sesame and coriander is the starter. The tuna is lightly seared all around and served in beautifully sliced pieces accompanied by strawberry, tapioca pearls, sesame cream and miso jelly shaped like a rose. We eat this dish with chopsticks. The glass of Grüner Veltliner from Weingut Stadt Krems 2020 Lössterrassen offers a fresh counterpoint with hints of lime, lemon and a touch of green pepper. The tender lamb roasted over an open fire is a real treat. The sides are delicious: roasted eggplant that is buttery soft and succulent falafel balls made from chickpeas and herbs. The Garnatxa Negra Herencia Altes, 2018 is served slightly chilled. The spicy notes of this organic wine pair perfectly with the barbecue flavor of the meat. A wonderful spot!

Many Belgian guests truly appreciate the kitchen of chef-owner François de Potter, as the restaurant is packed every evening with well-dressed southern neighbors. This charmingly decorated establishment is located on the outskirts of Sluis in a former bank building along the Damse Vaart. Where the bank counters once stood is now the kitchen, and the large vault room has been transformed into a wine cellar. A beautiful garden terrace has been laid out on the former parking lot. François and his partner Evelyne Scholtes present an unpretentious concept that is accessible to a broad and younger audience. And we’ll add right away: this is delivered at a high culinary standard. The cooking style is classic French cuisine with Asian influences, and creativity takes center stage. Evelyne, hostess and sommelier, is warm and highly knowledgeable. She pours surprising wines with great expertise. The value for money is exceptional, just like the atmosphere here. A restaurant with a little star!

Chef-owner François de Potter surrendered his Michelin star in 2019 to continue as Brasserie La Trinité. Guaranteeing the same quality, but now for a broader audience. The more accessible name has proven highly successful for him. The atmospherically decorated restaurant, housed in a former bank building, is packed night after night with predominantly Belgian guests who dress smartly and often bring their families to enjoy the excellent quality-to-price ratio. François’ cooking style remains French cuisine with Asian influences. We thoroughly enjoy the French starter: a goose liver terrine on frisée lettuce leaves. The truffle mousse and shaved truffle give the dish a rich flavor and a delightful mouthfeel. The foie gras terrine is exactly as it should be—slightly bitter and beautifully compact. The wine chosen by wife, hostess, and sommelier Evelyne departs from the traditionally sweet pairings for foie gras. The Soalheiro ‘Allo’, Loureiro Alvarinho 2018 combines the elegance of the Loureiro grape with citrus and tropical fruit notes from the Alvarinho—a remarkably beautiful pairing. The sea bass, grilled on a ceramic barbecue, is served with bok choy and translucent steamed dough wrappers filled with shrimp: har kau. The curry foam and fragrant chili sauce complement it wonderfully. A fine establishment! Solidly ranked at 43.

Head chef François de Potter and partner and hostess Evelyne have everything running smoothly. Their dining establishment, opened in 2005 in the bustling center of Sluis, looks pristine. Neat and atmospheric, featuring comfortable tub chairs, a wall bench, ample space between tables, a 'rain' of pendant lights, a cozy aperitif corner, and a pleasant courtyard. Located right on the border with Belgium, it enjoys a steady stream of Flemish diners who know how to appreciate good wines and dishes. We sample falafel croquettes with garlic mayonnaise, an olive cake with a carpaccio 'capsule', a cornetto filled with ham mousse, pickle crumbs, puffed pork neck and tarragon, and a toast topped with cumin and sunflower seeds accompanied by a speculaas spice dip. These tasty starters raise high expectations for the rest of the lunch. We begin with chicken legs. We pick the meat from the upper legs, served atop Paris mushrooms, parsley cream, leek, clarified butter and gewürztraminer foam, until they are bare to the bone. Delicious, but so rich that the selected glass of Blaashoek, Cape Chenin Blanc, seems powerless by comparison. The salad of artichoke, nut lettuce, summer truffle, eggplant caviar and parmesan, alongside Catalan ciabatta with cheddar mayonnaise, fails to impress as well. Tasty, certainly, but somewhat ordinary. More impressive is the turbot. The (expensively sourced) fish, cooked sous vide and served bone-in, comes with a clever accompaniment of roasted beech mushrooms, green herb bavarois and pea purée. Beside a small jug of beurre blanc with wonderful yuzu acidity. In the glass: Jordan 2016, a juicy South African chardonnay without oak aging. As we relax with fresh coffee, the attentive staff brings warm Brussels waffles with vanilla purée, cherry macarons and melon ice cream to finish. We are satisfied. La Trinité drops to place 43, partly due to the tight competition at the top.

A lovely restaurant by François and Evelyne de Potter, on the Kaai in the bustling center. On previous visits we sat in the atmospheric dining room, but today the heat of the sultry summer evening compels us to move to the intimate terrace. There we taste beetroot granité, along with macarons filled with goat cheese, olive, and capers. Accompanying this is a bloody mary with tomato, Tabasco, and vodka cream. A beautiful start. Proprietor-chef François then surprises us with souvenirs from Marrakech: hummus, falafel, and artichoke set the North African tone. Delicious, beautifully presented, and all the spicy flavors perfectly balanced. Sommelier Evelyne pours biodynamic Austrian Meinklang wine from Burgenland alongside it. A fresh and fruity white wine that pairs excellently. Gently cooked langoustine with fennel, vadouvan, and curry makes a lovely intermediate course, particularly when paired with the Avarus Chardonnay by Thierry Rodriguez from the Pays d'Oc (2015). The accompanying pearl wheat pasta rounds it out into a delicious whole. The main course features lamb fillet, beautifully roasted medium-rare and served with slices of zucchini on green pesto, a small cake with chorizo, mozzarella, reduced tomato, and smoked black olive. Also present is a garam masala foam, finished with dots of aioli and crispy nuts. A beautifully executed, highly flavorful main course. In the glass: a red Tuscan Heba (Fattoria di Magliano, 2015) made from Sangiovese and Syrah grapes, pairing beautifully with (especially) the exotic spices. Finally, the strawberry tart is elegantly presented with lemon ice cream and yuzu. Delightfully fresh and sweet, its flavor is enhanced by the Monbazillac Château Barouillet, 2014, made from Semillon and Muscadet grapes, which also pairs excellently with the strawberry notes. La Trinité firmly holds the 38th place.