Tafel Twaalf

The story

Tafel Twaalf in Sint-Jan-in-Eremo celebrates regional polder cuisine

The kitchen behind the long table

Tafel Twaalf in Sint-Jan-in-Eremo grounds its seasonal polder cuisine in the surrounding villages and the Zeeland border. The kitchen recently earned a 13.5 rating from Gault&Millau, a mark that reflects how chef Jonas De Man trains his technique around the harvest rather than forced complexity. He built his background at the Ter Groene Poorte hospitality school and spent years in acclaimed Flemish kitchens before settling here. Hostess Fien De Causmaecker manages the front of house, ensuring the service feels as grounded as the food.

Plates shaped by the seasons

The current menu moves from earthy starters like beetroot with apple and yoghurt to sharper middle courses featuring mackerel dressed in ponzu and nashi pear. Jonas frequently turns to the nearby waterways, serving dry aged Label Rouge salmon with milk whey or Kingfish from Zeeland alongside fermented tomato and shiso. He balances these coastal notes with richer proteins such as pigeon prepared with wormwood and cherry, finished with a Tonka bean. This straightforward polder cooking leaves ample room for the natural texture of the protein and the brightness of the accompaniments.

The dining room and cellar

Guests gather around a single long table that keeps the pace conversational and the sightlines open. Fien guides diners through the meal while the sommelier offers curated wine pairings that complement each course without overpowering them. A separate beer selection highlights regional brews, including Menapi, chosen to match the salt and smoke of shellfish preparations. The room relies on familiar materials and quiet lighting to anchor this regional cuisine.