Located on the luxury hotel’s mezzanine level, the seafood-forward restaurant is Chef Sergio Herman’s celebration of Zeeland’s culinary heritage. At the heart of his ‘New Italian’ menus is the signature Sergio’s Father’s Fish Soup – a recipe that dates back to early years at the three-Michelin-starred Oud Sluis, where he worked alongside his father. Amid melted disco balls by Dutch art collective Rotganzen and sculptural lighting by artist Dirk van der Kooij, guests can enjoy dishes such as seafood orecchiette and chicken vol-au-vent.
On Sundays, the elegant space plays host to an indulgent brunch featuring fresh Irish Mor oysters, gambero rosso with fingerlime, free-flowing Champagne and more. For intimate celebrations, there are five private dining rooms including the lavish Sergio’s Suite, which features a Marrone kitchen, a vintage Mario Bellini sofa and a bespoke art piece by Rinus Van de Velde.
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