Vlissingen eats from the sea: brown shrimp from the Western Scheldt, oysters and mussels from the Oosterschelde a few miles north, and the various flatfish caught off the Zeeland coast. Local specialities include bolus (a sticky cinnamon-sugar pastry) and Zeeuwse mosselen in season (July to April). The restaurants along the boulevard charge for the view; the better-value places sit a block back.
Try a paper cone of fresh kibbeling (deep-fried cod) from one of the fish stalls on Bellamypark in summer — locals queue, and it eats well with a bottle of cold Affligem on a bench facing the sea.