Last Friday, we welcomed guests for the very first edition of our Asparagus Between the Scheldes Lunch — a celebration of the season at Inter Scaldes.
During an exclusive 6-course lunch, asparagus took centre stage, paired with the very best flavours from the Zeeuws land and sea.
Have a look and hopefully, we’ll welcome you again next year.
Part II of an unforgettable evening.
Together with @andreaapreamilano , Chef Jeroen Achtien created a dining experience that brought together Zeeland's charm and Italian elegance - all for one special night during Momentum by Les Grandes Tables du Monde.
And of course, special thanks to @breeland.nl for getting Chef Andrea Aprea to Kruiningen in style🚘
📸 @moldbrothers
This week on Food Unfiltered, things are a little different - this is the behind the scenes of the behind the scenes.
72 hours in the Netherlands filming incredible restaurants, meeting amazing people, and showing the reality of what it takes to make Food Unfiltered happen.
From the chaos of Pesca in Rotterdam, to pulling on waders and heading out into the sea for wild oysters, to filming at Inter Scaldes - one of the Netherlands’ most celebrated two Michelin-starred restaurants. We also visit the Qook showroom and factory to see the kit powering some of the kitchens we feature.
No polish. No pretending. Just the crew, the chaos, and the real story behind Food Unfiltered.
🎥 Out now on YouTube.
#FoodUnfiltered #BehindTheScenes #Netherlands #MichelinStar
Good news from the Oosterschelde: young lobsters have been spotted again, and that’s something worth celebrating🦞
Join us on Friday, June 12 for our Lobster Parade, where the Oosterschelde lobster takes centre stage.
Program:
10.00 hrs Welcome with coffee or tea on ship 'De Oesterbaron' in Yerseke
10.15 hrs Voyage with tasting, glass of Champagne and various bites
12.45 hrs Arrival at Inter Scaldes*
13.00 hrs 4-course lunch including coffee, tea and friandises**
16.00 hrs End of lunch
335 euro per person
Will you be joining us?
On April 13, Inter Scaldes was part of Momentum by Les Grandes Tables du Monde. A moment in which 18 kitchens around the world moved as one.
Here in Kruiningen, Chef Jeroen Achtien** and Andrea Aprea** joined forces for a rare four-hands collaboration. Two visions, one kitchen, seven courses; served only once.
From the first plate to the final note of live Italian opera, every detail carried the energy of the evening.
📸@moldbrothers
'Zeeuwse' Black Angus tartare meets the delicate elegance of naturally grown duck liver: pure, refined, and intensely flavourful.
Balanced with caramelised sunflower seeds, smoked almond, and the vibrant touch of kumquat.
At the centre: a sorbet of beetroot and yuzu, bringing in some freshness.
A milestone worth celebrating for our sommelier Jasper🍷
Jasper has passed both Level 1 and Level 2 of the Court of Master Sommeliers, all in one go. An exceptional achievement in one of the world’s most respected institutions in wine.
Out of 22 candidates, only 3 succeeded in passing both exams, and Jasper achieved the highest score.
A true reflection of passion and the level of expertise we strive for at Inter Scaldes.
Cheers to Jasper🥂
Still dreaming about this unforgettable night ✨
The Chef’s & Sommeliers Party @inter_scaldes was a true celebration of culinary artistry, fine wines, and incredible energy. From Michelin-starred creations to perfectly paired glasses and live music that kept the vibe alive all evening, every moment was one to remember.
Here’s to many more magical evenings like this.
Refined. Intentional. Unforgettable.
#InterScaldes #MichelinStars #JeroenAchtien #FineDining #CulinaryCraft #ChefLife #FoodStory #imperialheritagecaviar #caviar #finecuisine #platedart #luxurygastronomy #culinarydetail #chefdriven #craftsmanship #guidemichelin #gaultmillau
A journey across four countries, captured in one dish.
Inspired by a traditional Thai papaya salad, reimagined in our kitchen, where a salad of unripe pear takes center stage.
Paired with a Peruvian mole built from 22 ingredients, including chocolate and spices that add depth. Finished with Norwegian langoustine, carefully supporting the dish rather than defining it.
𝐃𝐈𝐓 𝐖𝐀𝐒 𝐊𝐀𝐒𝐆𝐄𝐍𝐎𝐓𝐄𝐍
Sommige dagen plan je. En sommige dagen gebeuren gewoon.
Je schuift aan, denkt dat je even blijft en voor je het weet zit je er nog steeds. Glazen die gevuld blijven, vuur dat langzaam doorbrandt, gesprekken die nergens heen hoeven.
Zo ontstond Kasgenoten.
Een avond waarop alles samenkwam. Eten, mensen, ritme… zonder dat iemand op de klok keek.
En precies dát gevoel nemen we mee.
Dit keer niet in de kas, maar in de tuin van De Trees.
𝑫𝒆 𝒁𝒐𝒎𝒆𝒓 𝑩𝑩𝑸. Al jaren een vaste traditie, nu in een nieuw decor.
Voor iedereen toegankelijk. Maar zoals altijd: plekken zijn beperkt.
𝟔 𝐬𝐞𝐩𝐭𝐞𝐦𝐛𝐞𝐫 Reserveringen zijn vanaf nu open.
Extra thanks to: @vanreuselverhuur , @domeinoogenlust , @inter_scaldes , @giraffecoffeeroasters & @newchallenge
Ready to discover what’s happing this year at Inter Scaldes? Explore all the events we host in 2026 and make your reservation via the link in our bio.
We can’t wait to welcome you!
Our Dame Rouge, inspired by the iconic Dame Blanche, brings together vanilla, beetroot, chocolate and a subtle touch of eucalyptus.
Vanilla ice cream, whipped cream and two delicate madeleines - one vanilla, one beetroot - finished with a warm beetroot & eucalyptus chocolate sauce and crispy chocolate.
Familiar, yet entirely unexpected.
