Spetters

High quality cooking

Nice weather or not, the moment you step into Restaurant Spetters, the sun seems to shine and a smile instantly appears on your face. Especially when Andres Cocquyt, the restaurant’s sommelier and maître d’, is there to greet you and escort you to your table. That feeling of contentment continues as the first amuse-bouche arrives at the table, even before you’ve had a chance to look at the menu. A tartelette filled with a soft cream of aged cheese from Bresjes, topped with crispy fried kale. The four amuse-bouches that follow are equally exquisite; the tender mussel with kaffir, winter pickle, and crosnes, or the Japanese Andoorn, is an absolute standout. The cod with pieces of Breton lobster is unforgettable. Perfectly cooked, garnished with morels and fresh green monk’s beard. Served alongside parsley root purée perfumed with a touch of white chocolate. A truly wonderful flavor palette. The wine recommended by Andres is a Vignes Perdues by Jeff Carrel, Millésime 2021. Primarily made from Macabeo grapes, which are typically used to produce cava. The wine itself is beautifully dry, has a robust flavor, and appears golden-yellow in the glass. Finally, the dessert consists of dill ice cream and carrot cake, topped with a sea buckthorn mousse and a tuile filled with vanilla cream. Spetters impresses and therefore climbs to number 74.

Chef Laurent Smallegange has been proving for eleven years that we rightly named him Young Chef of the Year in 2015. He cooks with exceptional flavor and serves a rich repertoire with an eye for lightness and nuances. This chef elevates ingredients and...

We are warmly welcomed by the always cordial host and sommelier Andres Cocquyt. The view from the first floor of the building housing Spetters is unmatched. In the distance, large ships navigate the Western Scheldt between Vlissingen and Breskens, heading toward the North Sea or Antwerp. It feels comfortable in the spacious dining room adorned in light tones. The tables are carefully set with linen. Chef-owner Laurent Smallegange’s cooking style is light and elegant, with a prominent focus on fish, crustaceans, and shellfish. We are impressed by the appetizer of Dutch yellowtail with a yuzu kosho-based cream (a paste made from the peel and juice of yuzu, chili peppers, and salt), avocado, and leche de tigre. The glass of Chevallier Bernard 2022, Jongieux Blanc, from Savoy, a lesser-known French wine region, pairs beautifully with it. The main course of sea bass also delights us. The substantial piece of fish is grilled over binchotan charcoal, which withstands extremely high temperatures, yielding a juicy, skin-seared finish. Served alongside is smoked Oosterschelde eel with a refined flavor. On top lies a gel of puffed garlic and onion, while beneath rests trompette des morts. A cream is made from broccoli with kaffir lime and a sauce based on kale water. Fried kale sits atop the broccoli cream. Lightly cooked broccoli, a small bundle of enoki mushrooms, and a large, fleshy morel crown the fish. It is a rich dish with unparalleled flavors. Smallegange proves himself a creative craftsman, earning him a rise of a few spots in the Top-100 to number 78.

Last year included in the Top 100 of this guide and also this year, owner-chef Laurent Smallegange proves himself to be a consummate professional. Guests sit comfortably in the recently renovated dining room on the first floor (accessible via stairs), featuring a lowered bar and an expanded kitchen. The interior design is understated, Nordic with touches of Japanese orderliness. The view over the Breskens marina, with the Western Scheldt beyond, is a true feast for the eyes. Fish, crustaceans, and shellfish form the foundation of Smallegange’s menu, and the amuse-bouche—a juicy oyster served in a porcelain oyster shell, topped with homemade kimchi, wheatgrass, lemon jelly, and spicy mayonnaise—immediately sets the tone. The first course features Oosterschelde crab and kingfish with asparagus, watercress jus, avocado cream, and tiger milk with jalapeño. It’s a visual delight on the plate boasting an unbeatable flavor explosion. To introduce the main course, we receive a skewer of super-tender grilled turbot with cuttlefish mayonnaise, showcasing the master’s expert hand in cooking fish to perfection. The pièce de résistance is sea bass with a crispy crust, pan-seared skin-side down, served alongside crispy morsels of cuttlefish ink and tapioca, a delightful verjus-based beurre blanc, and braised ripe tomatoes cut into brunoise that add a pleasant sweetness to the entire dish. The 2017 Bourgogne Chardonnay Vieilles Vignes from Maison Roche de Bellene by winemaker Nicolas Potel, poured by host and sommelier Andres Cocquyt, is made from organically certified grapes. This delicious, fruity wine pairs beautifully with the sea bass. We finish with a cheese selection, sampling among others Florence from Belgian Hasselt and organic Bleu Fumé smoked on hay, accompanied by honey-glazed pecans, violet mustard, and toasted raisin bread. An outstanding establishment. Score rises to 84.

Restaurant Spetters is located on the first floor and offers a sweeping view over the Breskens marina and the Western Scheldt. The decor is Scandinavian, and the tables are set with pressed linen and long, rolled napkins. It was completely full during our weekday lunch visit. The culinary craftsmanship of chef-owner Laurent Smallegange is both visible and tasteable. His dishes are inspired by what the season brings. But first come the introductory bites, such as petoncle (small scallop) tartare with ginger structures and Japanese ginger flower (myouga). Also special is a tribute bite to the shrimp fishermen who moved from Breskens to Vlissingen and always drank a cup of strong coffee before heading out to catch shrimp. We receive a coffee/shrimp soup where strong shrimp broth is served with a splash of black coffee, with small shrimp resting at the bottom. Served piping hot in an earthenware mug. Beautiful and delicious. As a starter, an elegant asparagus tartlet with smoked eel mousseline, puffed millet, pine nuts, and purslane. The wine, Altkirch Chardonnay 2020 from Alto Adige, pairs seamlessly. And so does the non-alcoholic Manufactur Jorg Greiger Inspiration 4.1, featuring apple, chickweed, and sea salt. Its salty, herbal, and gently sour flavor matches perfectly. The main course is a generous portion of turbot, topped with lardo, plankton jus, a spinach emulsion, potato mousseline, and beurre blanc with plankton jus. Sous-chef Daniël Jansen enthusiastically explains the dessert "flowers and bites". It arrives in two parts. On the plate, a honeycomb made of bavarois with honey, and in the glass, a cheesecake topped with a bergamot pastille. The pistachio cake is sublime. Spetters makes it into the Top-100 of this guide. Place 00

Guests looking for a delicious lunch can visit restaurant Spetters indoors several days a week, or dine on the fantastic outdoor terrace at Eb&Food. Both areas are served from the same kitchen, though the terrace does not offer the full indoor menu. However, you can still enjoy various oyster tastings and seafood platters there. When the weather is nice, the choice is easy. With stunning views of the Breskens harbor and, further out, the Westerschelde with its massive ships, lunch here is an absolute treat. Laurent Smallegange and his team serve outstanding dishes with an international flair. After a few delightful amuse-bouches, we are impressed by a sea bass tartare in a light yuzu jus with marinated fennel, potato crisps, and garnished with fennel fronds. It is paired with a refreshing Lumo Pinot Grigio delle Venezie 2019, which proves to be a sublime match. The gently cooked monkfish, topped with an almond, chorizo, and Parmesan crumb, served in a light green herb jus alongside a zucchini and mussel coulis, is impeccable and has precisely the right firmness. We conclude with a tonka bean bavarois ring accompanied by citrus ice cream, nasturtium berries, a dollop of blackcurrant jelly, gooseberries, and a small pistachio cake. A delightful surprise! Standing on the threshold of this guide’s Top 100.

Located on the first floor at the marina in Breskens. The light and spacious interior features light wooden floors, a dining bar with high bar stools, round tables dressed in linen, comfortable upholstered bucket chairs, wooden Venetian blinds, and soft green tones on the walls. The view over the Western Scheldt is phenomenal. So is the craftsmanship of the young and energetic Laurent Smallegange, who holds the culinary reins here. His dishes are defined by a prominent yet delicate acidity. Think beautiful vinaigrettes made with sake and wasabi, refined sauces, buttermilk-based dressings, mildly tangy lemon curd bites, and much more. Every course is surprising, elegant, and prepared with premium ingredients. A wine pairing can be served upon request. Sommelier Andres Cocquyt will gladly help you find a perfectly matched bottle from the reasonably priced wine list: “A modest selection of 400 wines, including some special items and rarities for enthusiasts,” says Laurent. On the adjacent covered terrace, Eb & Food, you can enjoy Laurent’s cuisine in a more relaxed setting, featuring small plates or an extensive seafood platter. Good to know: at Spetters, you can not only savor delicious dishes but also stay overnight in the Suite Sea Breeze, located just 250 meters from the restaurant. With a little luck, you can spot seals from the suite during low tide. A top destination!

A light interior featuring plenty of blonde wood, excellently comfortable chairs, tables meticulously dressed in linen, and outstanding acoustics. Many Belgians visit the restaurant where head chef Laurent Smallegange wields the culinary scepter. Lightly sour flavors take center stage in his dishes. After a parade of amuse-bouches including an oyster with light soy sauce and salmon roe, razor clams on sliced mini iceberg lettuce with buttermilk and basil oil dressing, soft goat cheese and apple, we get down to business. To start, lightly marinated hamachi atop a salad of radish and Asian pear, with a delightful vinaigrette of sake, wasabi, and chive oil. Accompanied by an ice pill of citrus, sea fennel, and pumpkin seeds. The salad is crisp, the fish tender, and the combination with the vinaigrette excellent. Next, a generous fillet of skin-seared sea bass with salsify, smooth parsnip cream, heads of boiled kale quickly finished in oil with lavender oil, beurre blanc, and a dollop of mildly tart lemon curd. Sommelier Andres Cocquyt seeks out the ideal wine pairing. Everything is perfectly fine, but we are won over by his wine and dessert pairing. Ultime Récolte by Jeff Carrel 2015, from France. A lovely dark golden Muscat wine with a light sparkle in the glass. The grapes were harvested late, yielding intense flavors of candied orange peel and roasted peach. Sweet yet refreshing. Perfectly complementing the interplay of textures from chocolate, caramel, and bubblegum ice cream. Coffee or tea to finish is highly recommended. A cart laden with treats is rolled to the table, and hostess Quinty van der Hooft lets you choose from madeleines, fruit-filled bonbons, apple tarts, chocolate tarts, ladyfingers, and other delights. What a wonderful, generous, and high-caliber establishment.

Spetters is a modern restaurant located in the marina, offering views of hundreds of sailboats and, on clear days, across to Vlissingen. Chef Laurent Smallegange strings accolades together. Smallegange had the craft instilled in him from an early age (his parents run more casual restaurants on the same quay). He further honed his skills at culinary temples such as Oud Sluis, De Librije, and De Kromme Watergang, and as a local from the region, he knows exactly which seasonal ingredients are available nearby. Take eel in green herbs, for instance—a classic from the Flemish creek region—but here reimagined with brackish-water eel from the Western Scheldt. The savory fish meat is stewed in a delicate blend of finely chopped green herbs and served loosely on the bone alongside dollops of potato mousseline, foam, and algae powder. On another plate, there’s a lukewarm slice glazed with unagi sauce and sprinkled with sesame seeds. Beautiful flavors that pair perfectly with generous pours of Catalan Macabeo (Vieille Mule, 2017). Also outstanding: sea bass tartare with puffed rice, pickled lemon, ponzu, sea buckthorn berry oil, and a touch of salty herbs. And a lamb rack from slightly older animals for a more pronounced flavor: buttery pink meat. Served with steamed bimi, chanterelles, cumin chips, and sea vegetables. Accompanied by a delicious lamb jus infused with rosehips and Indian spices. In the glass: a dark red Bolgheri from Michele Satta. Spetters is an excellent choice!