Oud Sluis

The story

Crafted with passion, served with love

A Family Address That Became a World Reference

At Beestenmarkt 2 in the small Zeelandic town of Sluis, a single address has carried the weight of extraordinary culinary ambition across several generations. What began as a café and hairdressing salon run by grandparents Catharina and George Herrel evolved into a mussel restaurant under Ans and Ronnie Herman — and then, under chef Sergio Herman, transformed into a three-Michelin-star destination that placed the Netherlands firmly on the global fine-dining map.

Sergio Herman and the Years at the Top

During its peak years as Oud Sluis, the restaurant earned a place on The World's 50 Best Restaurants list every single year from 2006 through 2013, climbing as high as number 17 in 2011. That kind of sustained recognition — eight consecutive years in the world's most closely watched restaurant ranking — speaks not to a moment of brilliance but to a decade of consistent, uncompromising Modern European cuisine rooted in French technique and the produce of the Zeeland coast.

The cooking drew on the same maritime landscape that had long defined the Herman family's connection to this corner of the Netherlands. The mussel restaurant of the previous generation was, in a sense, never entirely left behind — it simply grew into something far more refined.

What the Address Holds Today

After Oud Sluis closed, the address and the family spirit found new expression in De Eetboetiek, conceived by Michel Herman and Sarine Oosterbaan. The current concept — breakfast, lunch, takeaway, and a lifestyle shop under one roof — keeps the ethos of hospitality alive in a more accessible register. It is a place, in their own words, "where everyone can feel at home and find a moment of calm."

The legacy of the three-star French and Modern European kitchen that once drew guests from across the world remains the foundation on which this address stands.