Restaurant Inter Scaldes has been a landmark on the Dutch culinary map for many years and was led by the legendary chef Janis Brevet and his wife Claudia. As their era of hospitality came to an end, another power couple – Jeroen and Sanne Achtien – took over this powerhouse in their own exceptional style which resulted in an extreme makeover that reveres traditions. The new Inter Scaldes is mesmerizing and the transformation is impressive with an experience that combines both fine dining with a luxurious on-site hotel.

Location

Inter Scaldes is located just outside the small town of Kruiningen, in between the Eastern and Western Scheldt, in the wide polders of Zeeland. This location is also referred to in the Latin name of the dwelling. The main restaurant building was built in 1927 by a veterinarian. He lived at the property until 1953. After that, the building housed the Royal Marechaussee until 1968, when it was turned into a restaurant by Chef Patron Maartje en Kees Boudeling.

Inter Scaldes became a well-known restaurant and one of the most famous eating-places in The Netherlands. The accolades kept on coming and in 2001 the business was taken over by Chef Jannis Brevet and his wife Claudia who turned it into one of the best in the Netherlands, holding 3 Michelin stars. End of 2023, Jeroen and his wife Sanne took over this powerhouse and produced a complete makeover.

For the interior, Jeroen and Sanne, in concert with Pillows Hotels, chose to appeal to the interior designer Paul Linse (Studio Linse design; Pillows Grand Boutique Hotel Maurits at the Park, Rijks Restaurant Amsterdam, Royal Opera House London). Inside, the guest experience has a key role, such as the relaxed reception in the lounge with an amuse bar and a view into the kitchen, where the chef and guest meet. The topographical elements of the surroundings are reflected in the design, using natural tones and soft textures.

The foundation of the interior is the sofa, which is inspired by the undulating shape of ‘the Scheldt River’. The glass façade, with a view over the organic herb garden, connects the restaurant with its environment and brings the outdoor feeling inside. Paul Linse’s design reflects the understated elegance of an Inter Scaldes feeling, and with this refreshing approach, both the chef and the guest are given a prominent role.

Inter Scaldes offers the possibility to stay overnight in one of the 12 Pillows suites, exclusively available for restaurant guests. Enjoy a luscious bed, the finest linens, and wall art hand-picked for each room. Additionally, guests have the unique opportunity to arrive by helicopter, using the landing platform located across from the restaurant.

The chef

Jeroen and Sanne where presented as the new owners of the prestigious restaurant at the end of 2023. Jeroen Achtien’s journey began without clear plans for the future. As a teenager, he was unsure of what he wanted to become, a situation that many of us can relate to. It was during his Consumptive Techniques course that he discovered his passion for cooking, baking, and serving. After briefly considering a career in baking, Jeroen realized that he wanted to become a chef. His brother, who owned a restaurant, inspired and motivated him to pursue this profession. Jeroen started in his brother’s kitchen and then worked at different types of restaurants, ranging from baking pancakes for sailing schools to cooking for large restaurants.

Jeroen’s first experience with starred restaurants was at De Smaeck Van Spa in Makkinga. The chef of this restaurant had previously worked at seven awarded restaurants and became Jeroen’s perfect teacher. Here Jeroen learned various techniques and developed his preference for game driving. While still at school in Leeuwarden, Jeroen got an unexpected opportunity. His class was mentored by star chef Jarno Eggen, with whom they won a competition. This led to an internship week in Jarno’s kitchen. Although Jarno had no place for Jeroen, he offered to introduce Jeroen to his good connection, Jonnie Boer. However, this would mean Jeroen had to move and work long hours. Jeroen agreed, after much deliberation, and began his days at De Librije.

At De Librije, Jeroen quickly grew to become sous-chef and eventually kitchen chef. He was assigned responsible roles and gained experience in almost every department of the restaurant. It was also during his days at De Librije that Jeroen met his future wife Sanne and they never parted ways again. In 2018, Jeroen was offered a position as executive chef at Hotel Vitznauerhof and Waldhotel Davos. He was not immediately eager to take up the offer, as he was really enjoying himself at De Librije. Jeroen turned down the offer several times until he saw the beauty of his new workplace. The adventure in Switzerland, together with his wife Sanne, began and turned out to be the beginning of a series of successful years.

Chef Jeroen earned 2 Michelin stars at Restaurant Sens in Vitznau, Switzerland. In addition, he was named Discovery of the Year by Gault&Millau in 2019 and Promise of the Year in 2022. He was also granted an 18/20 rating in 2022. As all this talent did not pass unnoticed and Jeroen and Sanne were asked to take over Inter Scaldes which they gladly accepted, they opened at the end of 2023. Already in the first year, they were awarded a 16.5/20 Gault&Millau rating and 2 Michelin Stars. What a way to make an entrance.

Gastronomy

The menu at Inter Scaldes is inspired by the Zeeland landscape and evolves with the seasons. Notable in Jeroen’s cooking style is the focus on fermentation, drying, and aging techniques, as well as using as many locally sourced ingredients as possible, such as all fresh fish, crustaceans, and shellfish.

Jeroen also likes to combine meat and fish in his dishes. The flavours are striking and adventurous, with the entire culinary experience summed up in three words: relax, marvel, and experience. Inter Scaldes serves a five and seven-course menu from Thursday to Sunday. The restaurant also offers the opportunity to enjoy an à la carte menu, both for lunch and dinner. In collaboration with Imperial Heritage caviar, every menu can be enriched with an extra tailored caviar dish.

‘Croque Jeroen’: sandwich of tomato broth – Old Remeker – fermented beet ketchup

‘Octo’: grilled and dry aged octopus – paprika sausage – green pepper

‘Langoustine cornetto’ : langoustine – tarragon – sorbet tomato

Onion, eggplant, smoked potato

Shellfish and crustaceans – green curry – jasmine rice – seaweed

Unforced duck liver – red beet – caramelized sunflower seeds

Langoustine – kohlrabi – apple – tarragon

Imperial Heritage ‘Oscietra Limited Edition’ – green beans – celeriac – quail egg – mint

Imperial Heritage ‘Connoisseurs’ – goat quark – egg yolk – lardo

Imperial Heritage ‘Beluga Royale’ – North Sea crab – celeriac – apple

Seabass – asparagus – wild garlic – buckwheat

Lamb – sea buckthorn – beans – Zeeland oyster

Fryske Sûkerbôle – cinnamon – Grevenbroecker – banana – chili

Van Tricht ‘on stage’ – selection of cheeses – condiments

Sushi Rice – rhubarb – pistachio – hackberry blossom

‘Macaron’: citrus – salted Pernod
‘Cup’: apple compote – vanilla – confit citrus
‘Pâte de Fruit’: yuzu – vanilla – red pepper
‘Paris Brest’: buttercream – balsamic – port – figs
‘Bonbons’: selection

Service & Wine

Jeroen and Sanne aim for an experience at the highest level. Upon arrival, guests are informally welcomed in the intimate lounge for an aperitif. The amuse-bouches are prepared at the amuse bar. Guests then move to the kitchen for a meeting with chef Jeroen Achtien who’s preparing another amuse-bouche. During lunch and dinner, guests take their seats in the restaurant, managed by Sanne along with Leroy Pechler as maître and Tessa van de Wouw, the talented sommelier of Inter Scaldes since 2019. The restaurant offers a view over the organic herb garden, taking guests on a culinary journey where every step is special and where you can taste, feel, and see the surroundings. After lunch and dinner, guests return to the lounge to enjoy a rich selection of friandises.

Why go?

Jeroen and his wife Sanne are maintaining the gastronomic tradition of Inter Scaldes at a high level in their own style. The restaurant underwent a complete makeover resulting in a luxurious setting and ambiance of the highest level. Change of scenery has not altered the mentality and philosophy of this unique chef! Jeroen holds firm to his own style of cooking that sets him apart from the competition. There is something in Jeroen’s creations and culinary prowess that needs to be celebrated. It is unique, daring and utterly delicious. A fresh wind blowing at this high level is just what our gastronomic playing field needs! And one last hint: sleep over and enjoy the great breakfast. You will not be disenchanted.