At this Rilland establishment, the culinary identity is defined by a rigorous commitment to hyper-local sourcing and the chef’s own hunting pursuits at Restaurant Kees. The menu frequently features wild game, such as wood-fired venison or pan-seared duck breast, often paired with the earthy sweetness of beets and garden-fresh rucola. Technique is paramount, with a focus on slow-braising and precise searing to preserve the integrity of the ingredients. A standout dish includes scallops and tiger prawns served over a bed of salty samphire and silky celeriac purée, offering a sophisticated balance of oceanic brine and root-vegetable creaminess. The aroma of charred wood and curing meats permeates the intimate dining space, signaling a deep connection to the Zeeland landscape. Each plate is a testament to seasonal rhythm, where textures range from the snap of fresh greens to the tender, mineral depth of dry-aged game.