in Kruiningen – Netherlands
Tucked away in the serene village of Kruiningen, Netherlands, Inter Scaldes has long been a beacon of culinary excellence. Since its founding in 1968, the restaurant has evolved into a gastronomic institution, earning three Michelin stars under the stewardship of Maartje Boudeling and later Jannis Brevet. But in 2023, a new era began—one that’s as daring as it is respectful of the past.
Enter Jeroen Achtien: Fermentation Meets Fine Dining
At the helm now is Jeroen Achtien, a chef whose journey began with a spark ignited by his older brother. From his formative years at De Librije—where he climbed the ranks from entremetier to kitchen chef—to his star-studded tenure in Switzerland at Restaurant Sens, Achtien has carved out a reputation for innovation, precision, and a deep love for fermentation.
Together with his wife Sanne, Achtien is reshaping Inter Scaldes with a philosophy rooted in Zeeland’s bounty. Think local seafood, bold spices, and fermentation techniques that elevate humble ingredients into unforgettable flavor experiences. It’s a marriage of tradition and modernity, and the result is nothing short of magical.
A 7-Course Symphony of Surprises
The tasting menu is a masterclass in storytelling through food. While it’s impossible to capture every detail, a few highlights deserve the spotlight:
- Amuse-bouches that set the tone: a cornetto filled with curried langoustine topped with a sorbet, and a delicate oyster bite that whispers of the sea.
- Langoustine tartare with vanile and pumpkin—an artistic plate encircled by tiny cubes and dots, each a flavor bomb. You might raise an eyebrow at the pumpkin, but one bite and you’ll be marveling at its depth and complexity.
Non-Alcoholic Pairings That Dazzle
Inter Scaldes doesn’t just serve drinks—it crafts liquid experiences. Unlike the often underwhelming mocktails found elsewhere, these pairings are aromatic, concentrated, and wildly original. Imagine cucumber infused with cherry leaf, or a chrysanthemum ice cube slowly melting into a floral elixir. Each sip complements the dish it’s paired with, elevating the entire meal.
Hospitality That Moves With You
Dining at Inter Scaldes is a journey—literally. Guests begin with aperitifs and amuse-bouches in the reception area, transition to the kitchen for a personal introduction by Achtien himself, and then settle into the airy main dining room. The finale? Coffee and mignardises in the garden, surrounded by nature.
Every transition is seamless, with staff not only guiding you but thoughtfully relocating your glass or handbag. It’s hospitality at its finest—gracious, intuitive, and deeply personal.
Final Thoughts
Inter Scaldes under Jeroen Achtien is not just a restaurant—it’s a sensory voyage. From the meticulous plating to the bold flavor combinations and the immersive setting, every detail is curated to surprise and delight. The experience feels like a masterclass in modern gastronomy, where tradition is honored but never allowed to stagnate.
There’s a palpable sense that this team is not just maintaining excellence—they’re pushing boundaries. The precision, creativity, and hospitality on display suggest a restaurant not merely content with its legacy, but hungry for its next accolade. If Michelin is watching closely, it’s hard not to feel that Inter Scaldes is ready to (re)claim its third star.
Chef: Jeroen Achtien
Date of visit: August 16th 2025
Website: https://www.interscaldes.nl
Michelin: 2 stars
Gault & Millau: 16.5
La Liste: 91
