Welcome to Manoir Inter Scaldes
We look forward to welcoming you!
New measures/ temporary opening hours until the 5th of December.
The restaurant is open from Thursday to Sunday from 12:00 to 20:00 and entry is possible until 16:30.
This way, you have enough time to enjoy an extensive lunch or an early dinner.
The 1,5m distance rule will no longer be enforced and restaurants will be allowed to open with maximum capacity, but to enter a restaurant you will need a valid corona access pass, via the CoronaCheck App. A corona access pass is valid if you have one of the following options:
- A negative test result of maximum 24 hours old.
- A valid, recent corona virus recovery certificate.
- Proof of full vaccination.
Kort overzicht coronamaatregelen | Coronavirus COVID-19 | Rijksoverheid.nl
Our online reservation site is active; we are pleased to see that many reservations are being made for the coming summer and autumn.
We look forward to seeing you!
Claudia & Jannis Brevet
& Team Inter Scaldes
Manoir Inter Scaldes
The Manoir Restaurant Inter Scaldes is named after its magnificent surroundings. Situated in the wide open reclaimed land of the Province of Zeeland, on the narrowest part of Zuid-Beveland between the Oosterschelde and Westerschelde [known as the Scheldt estuaries]. A wealth of traditional trees and plants embellish the beautifully laid out English-style gardens and create a shaded ambiance.
Patron-Cuisinier Jannis Brevet, who was born in Zeeland and is known for his menu which incorporates the influences of Zeeland’s waters. Oosterschelde (seasonal) lobster, oysters, mussels and bass are balanced by all the good things the countryside has to offer such as Zeeland suckling lamb, the famous vegetables Sea fennel and Sea aster and, naturally, cheese and fruits from the reclaimed land in Beveland.
Jannis Brevet gained renown at famous restaurants in the Netherlands and abroad. His idiosyncratic style of cooking, his vision and the exceptional combinations of spices, specialities and recipes have been recorded in the beautiful cookbook Inter Scaldes & Jannis Brevet.