George Herrel, Sergio Herman’s granddad, was an artist and ran a café-bistro on Beestenmarkt in Zeeland, the Netherlands. Later, his daughter Ans and son-in-law Ronnie Herman took over Oud Sluis and turned it into one the most renowned mussel eateries in Zeeland and Flanders. In 1991 Ronnie handed over the reins to his son Sergio Herman (1970), who for more than twenty years now has been at the top of the culinary game.
Driven by an insatiable longing for originality, creativity and craftsmanship, Sergio went his own inimitable way in Oud Sluis. Nourished by his Zeeland background, Sergio finds inspiration in every corner of the globe, working with every available product and devoting himself with a close team to the ongoing search for gastronomic perfection.
Sergio’s dishes and menus change from day to day because he wants to work with the absolute best quality produce. Every creation at Oud Sluis is the result of the tasting and thinking done together with the entire team.
Most of the energy and passion, most of the thinking goes into the “Père et Fils” menu, the absolute highlight and pivot of Oud Sluis. It is an homage to Sergio’s father who first taught him the basics of being a chef. With this menu Sergio wants to blow his guests away, from the first amuse to the last dessert.
For fresh ingredients Sergio depends on devoted suppliers, biodynamic growers and farmers. These are passionate people who supply Oud Sluis with flavorsome meat, fresh fish, traditional and lesser known vegetables, rare herbs and edible flowers. Sergio regards it as an honor and a privilege to be able to work with people who are driven by such high standards of quality.
So if you are in the mood for fresh food with a perfect quality make sure to visit Oud Sluis.