Every spring a culinary hotspot called Elzenduin Beach arises on the beach.
The restaurant on the beach is a port of call for colleagues in the leading hotel and catering trade and a popular enclave for people taking an interest in culinary tours de force who want to end their visit to the beach in style.
The secret of its success lies in the innovative and internationally orientated dishes that Westmaas offers to his guests.
On a simple butane gas cooker distinctly flavoured dishes are prepared such as tuna with fresh seaweed, cucumber, oxheart cabbage and kaiffier; sea devil, beetroot, sea lavender and beurre noisette; mackerel with tamarind yoghurt and apple; dashy bouillon with papaya and langoustine: raspberry, rose and Haribo sweets.
Easily digestible as it should be at the seaside. And accompanied by the most impressive wine list along the European coast, including wines from Morocco and Israel.