Gourmet winter weekend
Book or check availability and price
We are organising a special gourmet weekend in early February. The exact date will be announced on this page soon.
It's still chilly, and the cosy holidays are already a month behind us. Time to organise a cosy, gourmet weekend! Pinch yourself, and come and enjoy an atmospheric winter weekend full of surprises. We look forward to welcoming you!
A weekend full of indulgence
On Friday, you can check in from 2pm, after which we will treat you to a delicious three-course dinner (excluding drinks).
On Saturday, a tasty breakfast buffet will be waiting for you in the morning. Enjoy everything the area has to offer such as the vast nature reserve, the beach, the cosy zeelaan and the market. Hotel Donny's wellness with fitness, swimming pool, sauna, Turkish bath and IR lamps is also available to you. On Saturday evening, a special gourmet dinner is prepared by our kitchen staff. This dinner includes adapted wines and waters at the table, as well as coffee or tea after the meal.
On Sunday, we serve a sumptuous brunch with bubbles.
Book your unforgettable weekend away now
Don't wait any longer and book your spot for this special gourmet weekend at Hotel Donny now. Get away from it all, leave all your worries behind and let yourself be pampered in our hotel on the Belgian coast. De Panne has a lot to offer to make your weekend unforgettable.
We look forward to welcoming you during this special gastronomic weekend!
Friday
- check in from 2 pm
- three-course evening dinner (drinks not included)
- overnight stay
Saturday
- breakfast buffet
- aperitif
- special gastronomic dinner (incl. suitable wines and waters at the table and coffee/tea after the meal) - read more here
- overnight stay
Sunday
- Breakfast brunch with bubbles (until 12 noon)
- Late check-out possible (until 12 noon)
Menu saturday evening
Oyster, garnish of your choice
Roasted quail breast, creamy Granny Smith sauce, structures of butternut squash, parsnip
Pata Negra ham, sourdough toast, Manchego, tomato salsa, basil
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Roasted scallop, black pudding crumble, celery root purée, lime pearls
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Brill fillet, mousseline with pickles and tarragon, vermouth cream, leek, wild mushrooms,
cauliflower couscous with a hint of hazelnut and Parmesan, shiso tempura
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Chateaubriand of beef, Shiraz red wine sauce, chantenay mix, 'pont-neuf' turnip, mashed potatoes with apple, pointed cabbage and bell pepper chutney
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White chocolate delicacy, macaron, exotic fruits
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Coffee or tea
