Dutch in Monnickendam

The exquisite Posthoorn hotel's Michelin-starred restaurant uses local produce in stunning daily changing dishes like North Sea scallops with grapefruit carpaccio and wasabi Béarnaise, jenever-flambéed veal sweetbreads, Zuiderzee brill with smoked eel and beurre blanc sauce, and sea buckthorn crème brûlée with blood-orange and tarragon sorbet. White-clothed tables fill its beamed-ceilinged, oak-floored dining room and its sunlit courtyard.