
Cadzand, Netherlands
Demain
On the second floor of Strandhotel Cadzand, Demain positions Zeeland's coastal terroir within a modern cooking framework that reaches south toward the Mediterranean. Chef Dani Hoefnagels leads a kitchen where vegetables carry genuine weight alongside the region's langoustines and hamachi, and an entirely plant-based menu is in development. The dune and North Sea views are not incidental — they are part of the room's logic.










