From May 8 we will start with a new outdoor concept: Bar - Brasserie - Boetiek Raphaël. Read all about it here or via the button above!
Our first star
Beloved clients, suppliers, friends, colleagues and lovely team. Your support gave us a star, without you lovely people this wasn’t even possible. It was (and still is) a strange and hard year for all of us… In supporting each other we excelled ourselves this year. Hope we can go on with this feeling of gratitude and love for the next years to come!
The government is allowing relaxation again. As soon as a specific date is known, we reopen the reservations. Be sure to keep an eye on our site and social. If you are not yet subscribed to our newsletter, definitely do. This way you stay informed!
Many of you have a canceled reservation by Covid-19.The vouchers that expire in 2020 will be automatically renewed. As soon as we have an idea of the reopening, we will launch a new date to book online.
We want to keep everything fresh every day. So we do not work with home delivery or collection points. If you live a little further than the sea, plan your day trip, get a breath of fresh air and combine it with a visit to our boutique. A fun trip and a nice alternative to busy Christmas shopping! For those who order and collect our Christmas box, we have a sustainable gift ready…
Hopefully back to normal soon, and in the meantime we will continue to spoil you with all kinds of goodies. We miss you!
Restaurant Willem Hiele
"Do you also love the sound of the crashing waves, the salty air and the seagulls gliding over the rolling dunes? For me, the North Sea is a source of inspiration and a playground where I can lose myself every day. Because of my uncle who was a fisherman in Icelandic waters and my father who tended apple trees in our garden, I became fascinated at a young age by the unadulterated bounty of the polder landscape.
Many adventures later, I started serving evening meals in my parents' former fisherman's cottage. The concept has grown organically into a full-fledged restaurant where Shannah and I welcome 30 guests on a daily basis. Our cuisine is based on superior seasonal ingredients, such as peas and asparagus from our own garden, and the best seafood from our North Sea. Classics such as mussels and shrimps are used in creative preparations. Without excess. This is how I strive to extract the deepest flavours from my produce.
My cooking style is a reflection of how I am in my personal life. Always respectful of the product, the professional and our guest. That is why it is crucial for me to explain the story behind my dishes myself. My wife (your hostess!) Shannah also shares like no other my fiery vision of gastronomy. She brings the same personal touch to the table with her sense of hospitality. Without her unconditional support and mischievous smile, I would never have gotten where I am today. And, naturally, I'd also like to invite you to the restaurant to make sure we add new chapters to our story. See you soon. Together at the table."