CodiumCodium

Image Credit: OJ L 347, 20.12.2013, p. 671. This colourful restaurant has a Scandinavian-Japanese zen aesthetic that reflects the understated exuberance of the cuisine. Codium (named after a type of seaweed) is committed to Zeeland's terroir, yet open-minded when it comes to fresh ideas. Seafood from the Eastern Scheldt and the North Sea are, of course, staples of the menu. But Wouter Kik is just as fond of working with Zeeland lamb. For example, the chef grills turbot on the bone, poaches it in olive oil and presents it encircled by a juice based on a full-bodied fish fumet with the lively touch of Worcestershire sauce and parsley oil. The fish is also topped with bottled from the side of turbot and grilled razor clams. A virgin Bloody Mary, harmonizing beauty with the dish's spice and zest, is served alongside. The cuisine is often characterised by salty flavors, acidity and spice, but the chef's creativity makes for new impressions every time. Special mention also for the unique wine pairings, which add even more depth and intensity to each plate.