Our hotel restaurant Auberge 1953 knows how to ride the waves of seasonal change. Fish plays the lead. Owner George Muns and his wife Maîté are proud of their always fresh fish specialities from the province of Zeeland: lobster, turbot, brill, oysters, mussels and eels. The kitchen also has a deft touch when it comes to mouth-watering meat and game dishes.
Give your taste buds a treat and have suitable wines with your lunch or dinner. One thing is certain: you’ll definitely be back for more culinary goodness from Auberge 1953.