Finally, we’re back in business!
Dearest clients and friends. We missed you guys like hell the past few months. But, as of the 11th of June (dinner 19:30), we're super excited to welcome all of you again for our lunch and dinner experience.
Corona got us by the balls but we didn’t surrender. On the contrary, we took the time to think things through creatively. Together, as a team. Hell yeah, preparing for the new start made us stick together more than ever.
As from now on, we will only serve our signature menu, 'Seafire'. For lunch and dinner. Of course, due to the new Corona guidelines and to secure your safety, capacity is limited.
Therefore we would like to start with a clean slate and re-open our reservations (for June, July, August & September) to give everyone, also the people who lost their booking due to Corona, the opportunity to book (again). People who already booked have to re-book. Online reservations start as from Saturday, June 6th at 18:00 sharp.
But that's not all: on the first of July, we will start with a brand new outdoor experience on top of Seafire. More news very soon!
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."