The Zeeuwse Nordic Spirit of
Hof aan Zee
Fine Dining
Nestled between dunes and polder in the Dutch village of Dishoek, just a stone’s throw from Damen Yachting, you will find Hof aan Zee. Chef Marcel Meijer and hostess Irma Goedbloed, partners in both life and work, have created a culinary experience that pushes boundaries in flavour, sustainability and hospitality.
What began in a former family living room has, over ten years, grown into a Michelin Green Star destination. Not a traditional restaurant, but a journey of discovery into everything the Zeeland region, also known as being ‘Zeeuws’, truly has to offer. “You should be able to taste where you are and what season it is,” says Marcel.
Marcel and Irma met while studying in Utrecht but found their shared path in Irma’s
childhood home in Zeeland.
Zeeuwse by Soil
“Irma is the fourth generation to run a small-scale business in Zeeland,” Marcel explains. “We started in her parents’ old kitchen, cooking on two hobs, offering just one dish a week. Very simple but with an enormous drive to keep evolving.”
“We didn’t launch a restaurant concept,” Irma adds. “We simply started doing what we love.”
Their kitchen developed organically: cooking with what the season provides, and preserving through fermentation, smoking and pickling. Marcel learned the craft hands-on through internships in Scandinavia and under the close mentorship of classically trained French chefs.
Nordic in Spirit
Although their style is often described as New Nordic, they now find the label too limiting. “It’s about the spirit in which you work, not about Scandinavian recipes,” says Marcel. “Time and place, those are the guiding principles. What’s growing here and now?” So, no passion fruit on the dessert menu but citrus-scented pine needles, miso from Jerusalem artichokes, and fig leaves with a subtle coconut note. “The ingredients are often already there,” Marcel explains. “You just need to know where to look and be willing to discover.”
All ingredients used in the Hof aan Zee kitchen are sourced from the local area of Zeeland.
Proactively Sustainable
At Hof aan Zee, sustainability runs through every detail. Water is reused, waste is minimised, and close collaboration with local farmers allows for shared experimentation with new crops. “It’s also about economics,” says Marcel. “If you want something to last, you have to invest in it.”
While their kitchen embraces techniques from Japan and Thailand, such as fermenting with koji or making miso from Jerusalem artichokes, the foundation remains firmly local. “Techniques can come from anywhere in the world,” says Marcel, “but we use only ingredients from our local area. We make garums from chicken bones. You work with what’s around you.” That local mindset demands attention, patience and timing. “When I smell the blossom, I know it’s time,” he says. “If I miss the moment, I have to wait another year.”
Green Michelin Star
When Hof aan Zee received its Michelin Green Star in 2023 awarded to restaurants that are role models when it comes to sustainable gastronomy, it came as a surprise. “We weren’t thinking about it at all,” says Irma. “And that’s probably what made it so special.” The award brought recognition and visibility, but the foundation remained unchanged: cooking for guests, not for inspectors. “It does encourage us to keep going, to keep trying to do things just a little bit better,” Marcel admits. “Standing still? No, that’s not for us.”
Marcel and Irma are living proof that love and craftsmanship can strengthen one another. “We don’t make it easy for ourselves,” Irma says with a smile, “but we wouldn’t want it any other way.” While Marcel continues his pursuit of the perfect pine needle with a tropical aroma, Irma ensures every guest feels seen and warmly welcomed.
Essence and Origin
What makes Hof aan Zee special is not just about what is on the plate, it is the philosophy behind it. A constant search for the essence of flavour and origin. Embracing the unique character of the region. As Marcel puts it: “You shouldn’t try to copy the tomato from Italy. Give your local beetroot, celeriac or Brussels sprout the same love and care, and something extraordinary happens.”
It is that dynamic exchange between experimentation and intention, between wonder and recognition, that gives Hof aan Zee its unmistakable signature.