Oud Sluis – a masterpiece
The more integrity, the more bravery, and the more intelligence you add to the cooking, the better it will become. Of course it is mandatory to have plenty of talent and perfected skills. If you think you have this you can become a true master chef, but if you do not – simply make a reservation at Sergio Herman’s Oud Sluis to have a look at how it should be done!
In addition to amazed, you will also be inspired after a meal at Oud Sluis. You will see alternatives to how a dish actually can be prepared and you will wonder why no one has prepared it before. You see, that is what is Chef Patron Sergio Herman’s secret – the obvious at his restaurant is beyond any consideration at most other restaurants around the world. Simply put – all the wonderful gastronomic thoughts spinning around inside Herman’s head are something exclusive just for him. The Chef is of course inspired by many other cuisines, like the Japanese, Italian and parts of the Spanish, but the final result turning up at his numerous recipes is something unique for him.
You will have the whole package for a super restaurant at Oud Sluis – everything from the modern interior to the relaxed ambience, but if you have a look through the big window on the wall of the dining room you will see all the action in the kitchen. The ultra high pace and enormous pressure on the kitchen team to only perform at their very best – day after day. Sergio Herman is a tough Chef and he expects nothing but the best from his big crew. Several highly acclaimed chefs have worked for Herman in his kitchen over the years and he has been blessed with an amazing Head Chef, Nick Bril. Chef Bril was nothing in the world of gastronomy before he started to work for Herman, but today he has turned into a brilliant Chef thanks to Patron Sergio’s ability to spot and train talents, and to encourage them to perform at their very best.
Sergio Herman is the third generation of chefs from a family from the little picturesque town of Sluis. Herman took over the business from his father and runs it today together with his brother Michel. Chef Herman completely changed the style and concept of the restaurant when he took over in 1990, at the age of 20 only. A lot of the produce is coming from the Zeeland region so local produce is once again the key to a successful restaurant.
A restaurant will never depend on just one person and the team around Sergio Herman is amazing, but all the same the fact is that Oud Sluis has reached all the way to the culinary top thanks to a fearless Chef Patron, always calling into question and always refining what most others would settle for. Oud Sluis is a restaurant you can not miss.
Oud Sluis scored 93 points of 100 points in our rating system. View our Top 60 of the world. Back to the reviews.
By Andy, Sven & Adriaan
4524 EA Sluis
Phone: +31 117 461 269