Chef Wes cooks here just as you’ve come to expect from him: distinctive dishes with pure ingredients. The menu is built around meat and fish, and because Wes consciously chooses not to add anything unnecessary, a careful balance is created on your plate. As a teenager, he was already at the fish market early on; nowadays, he draws his inspiration directly from nature. Put this man in a forest cabin with a fire pit for a weekend, and he will return with a whole array of new dishes in his head. We like that, and it tastes good. Rutger is your man when it comes to wines. And as far as we are concerned, that is exactly what we love to talk about. He, too, has a love for nature, thanks to his father. A birdwatcher who took him along as a child to observation posts in the dunes. It is no punishment for these two hospitality professionals to camp out by the sea for a summer.

Photo © Jeremy Versluys

Driven by a shared passion for creating and sharing beautiful experiences, Rutger and Wes decided to reach out to chef friends. With a simple question: which Sunday are you coming to Outpost for a takeover? Not as a pop-up, but for a day where they bring everything along, from their own kitchen to their own menus, wines, music, and the team behind the scenes. Everything just as you’ve come to expect from them, but just for one day at Outpost.

From a spontaneous plan on paper to a puzzle that fell perfectly into place. Under the name Sunday Summer Series, Outpost is hosting a different restaurant for lunch and dinner for sixteen weeks. Extra good news for the vegetarians among us: on these summer Sundays, you can also enjoy a meal without meat or fish (just be sure to mention this in advance). Be sure to keep an eye on Outpost's Instagram. A new series is announced every month and reservations open. We go to the beach!

Petit Péché at Outpost