Inter Scaldes

Inter Scaldes, fine dining in the polders of Zeeland

Inter Scaldes is a fine dining restaurant located in Kruiningen, in the Dutch province of Zeeland. Its name comes from Latin and means "between the Scheldts", referring to its location between the Ooster- and Westerschelde, in a polder area. The establishment, which has been renovated, is led by chef Jeroen Achtien and Sanne Achtien.

The restaurant holds two Michelin stars. According to its presentation, Jeroen Achtien earned his first Michelin stars at the Sens restaurant in Vitznau (Switzerland) and, after the opening of the renovated Inter Scaldes in 2024, he achieved two Michelin stars within a year.

The Getijden Menu: flavour impressions linked to the sea

The culinary proposal is structured around the so-called Getijden Menu (tides menu), which replaces traditional courses with "flavour impressions" composed by the chef and his team and determined by the season, the product and time. The menu is organised into three levels that reflect the rhythm of the tides:

• Laagtij (low tide): lunch menu with 6 impressions, designed as a first introduction to the restaurant's cuisine. Price indicated: 135 euros.
• Hoogtij (high tide): 12 impressions combining season and signature. Price indicated: 265 euros.
• Springtij (spring tide): full experience with 18 impressions, including two caviar preparations. Price indicated: 385 euros.

The restaurant offers the possibility of enriching the Laagtij or Hoogtij menus with an additional caviar dish. The proposals include combinations such as kokkels (cockles) with cucumber, yoghurt and Dutch lime leaf, accompanied by 20 grams of Imperial Heritage "Oscietra Premium" for 88 euros; Oosterschelde cuttlefish with Zeeland dashi, sherry, koji and bergamot, with 15 grams of Imperial Heritage "Oscietra Royal" for 88 euros; and North Sea crab with celeriac, apple and white celery, with 20 grams of Imperial Heritage "Beluga Royale" for 98 euros.

Wine pairings

The restaurant offers wine pairings adapted to each level of the menu:

• Laagtij: 3 wines for 58.50 euros; Laagtij Prestige option with 3 wines for 135 euros.
• Hoogtij: 6 wines for 117 euros; Hoogtij Prestige option with 6 wines for 270 euros.
• Springtij: 11 wines for 170 euros; Springtij Prestige option with 11 wines for 375 euros. The Springtij pairing consists of 11 tastings adjusted to the rhythm of the menu.

À la carte menu

In addition to the seasonal menu, Inter Scaldes offers an à la carte menu with starters, main courses, cheeses and desserts. Starters include North Sea crab with Dutch shrimp, cockles, razor clams, cucumber and cherry leaf (64 euros); Zeeland mussels with goat curd, Dutch paella, salami, verbena and salt plants (58 euros); two langoustine preparations with green pear, tomato, mole, barbecue, kohlrabi, apple and tarragon (68 euros); European lobster salad with elderflower, orange, whisky sauce and goat cheese (75 euros); Zeeland Black Angus tartare with beetroot, sunflower seeds and non-force-fed duck liver (65 euros); and non-force-fed duck liver with oyster, almond and grape (62 euros).

Main courses include plaice and lightly smoked oyster with oyster, Zeeland dashi, hollandaise, plankton and carrot salad (85 euros); lobster in three preparations with hollandaise, tomato, pulses, green olive, Olde Remeker, sugar snaps, salted lemon, small salad, orange, elderflower and goat cheese (110 euros); Frisian Holstein beef aged 6 weeks with sweetbreads, spices, mushrooms, Dutch grains and buttermilk (105 euros); hake with brown butter, koji, potato and egg yolk (78 euros); and Beet Wellington with Kruiningseveld beetroot, mushrooms and lettuce (68 euros).

The cheese section includes Fryske Sûkerbôle with cinnamon, Grevenbroecker, banana and chilli (36 euros); a selection of cheeses from the Netherlands and Belgium by Van Tricht "On stage", served with garnishes (38 euros); and Lazuli, creamy blue cheese with figs, port, coffee and beetroot (36 euros).

Desserts include caramel flan with yuzu, apricot and lemon basil (36 euros); choux bun with peach, crème fraîche, Mexican tarragon and almond (36 euros); Armoe & Rijkdom with sugar bread, French toast, 20 grams of Imperial Heritage "Oscietra Premium" and sour cream (95 euros); and After Eight, chocolate soufflé with verbena, mint and apple (38 euros).

Accommodation and experiences in Zeeland

The visit can be completed with a stay at the Pillows Luxury Boutique Hotel Inter Scaldes, which offers suites with king-size beds, Fables & Feathers bedding and breakfast from the restaurant. The hotel rooms are booked exclusively in combination with a restaurant reservation.

The Zeeland surroundings allow activities such as a visit to the Oesterij, museums and observing the Zeeland light. Antwerp is about 40 minutes away by car. The restaurant offers a culinary route from Zeeland to Ghent in collaboration with Pillows Hotels.

Opening hours and operation

Lunch is served from Friday to Sunday from 12:00, with the last reservation until 13:00. Dinner is served from Thursday to Sunday from 18:30, with the last reservation until 19:45. The restaurant is closed from 19 to 28 October 2026 and from 28 December 2026 to 20 January 2027. Free parking is available.

Location and contact

Zandweg 2, 4416 NA Kruiningen · Phone: +31 113 381 753 · Email: info@interscaldes.nl · Hours: Lunch: Friday to Sunday from 12:00, last reservation until 13:00. Dinner: Thursday to Sunday from 18:30, last reservation until 19:45. Closed from 19 to 28 October 2026 and from 28 December 2026 to 20 January 2027.