Zeezout

High quality cooking

Located in the cozy, not overly busy Scheepvaartkwartier with views of the Maas river and the skyscrapers of Kop van Zuid. Owner-chef Patrick 't Hart and his team prepare fantastic dishes here with fresh seafood taking center stage, complemented by abundant vegetables and light sauces. Also noteworthy: a bright acidity frequently graces the dishes, lending an elegant and refined touch to the flavor profile. For the starter, we enjoy a spring roll pastry tartelette with piccalilli cream and cubes of raw tuna. It begins with a fresh, sour-salty note, followed by a classic slice of smoked salmon with dill sauce and mustard, which in our opinion should never be altered. The baked dorade in a curry sauce with turmeric, orange, and rice delivers an unexpected delight: creamy rice infused with a subtle curry sauce rests beneath a perfectly cooked piece of dorade topped with a crisp prawn cracker. The orange element stands out yet pairs beautifully. We accompany these dishes with a white Albariño from the Valmiñor estate in Rías Baixas, Spain. It is lush and possesses enough structure to hold its own against heartier flavors. The baked cod served with various cauliflower preparations that follows in the main course is equally impressive: flawlessly cooked fish paired with creamy, refreshingly tangy cauliflower and red cauliflower. We would have liked a slightly larger portion of the pommes dauphine, given how delicious they were, and the accompanying white Bordeaux blend of Sauvignon Blanc and Sémillon is excellent. The meringue and raspberry dessert is a work of art in itself, a little gift. Here, cooking is driven by a genuine passion for both the craft and the guest, a quality evident in every detail. The service, warmly led by Anet 't Hart, is exceptionally welcoming and straightforward, and together these elements secure a rise in the Top 100 to position 73.

A renowned Rotterdam restaurant where taste, atmosphere, and an enthusiastic approach to guests go hand in hand. Chef Patrick 't Hart, once a talented student from the school of Herman den Blijker, has been here for another solid twenty-seven years ac...

Located in the beautiful Scheepvaartkwartier in Rotterdam is the gastronomic gem Zeezout, helmed by owner-chef Patrick 't Hart. The dining room has undergone a minor transformation with new armchairs that give the interior a beautiful and contemporary look. Served a Dutch prawn cocktail with seafood foam and a crisp made from beetroot dough and squid ink as an amuse-bouche, you immediately know that quality comes first. Every dish arrives on the plate like a work of art. The chef experiments with high-quality ingredients, and you can taste it in every course. What truly elevates each dish, however, is the recurring subtle nod achieved through surprising ingredient pairings. For instance, tuna is served as a starter with radish, a lemon and ginger sambai vinaigrette, finger lime, nori, and wasabi ice cream, where the wasabi ice cream delivers that subtle wink, giving the dish a completely different flavor profile. These out-of-the-box combinations, such as the beetroot and squid ink crisp with the amuse or espresso infused into the cherry jam with the cheese board, are understated yet provide each dish with exactly the boost it needs. The wine list at Zeezout is a masterpiece in its own right. The sommelier curates characterful wines that accentuate the subtlety of each dish without overpowering it. The service is attentive, friendly, and highly knowledgeable, led by the adept Anet 't Hart, cultivating a relaxed, unpretentious atmosphere where every guest feels right at home. At Zeezout, you savor not only exceptional cuisine but also the passion and dedication of the entire team. An absolute must for seafood connoisseurs and true lovers of life. Ranked number 77 this year.

For years and years, Zeezout has been a staple in Rotterdam, and owner-chef Patrick ‘t Hart continues to amaze us with his flavorful and stylish fish dishes. The inspiration comes from all corners of the globe. The tall building housing the dining room and its interior exude a chic atmosphere, while the warm welcome and approachable service led by Anet ‘t Hart make you feel completely at ease. We start with a crispy mini bara filled with cod, emping, and snow peas, allowing us to taste Suriname in all its facets. Next, the tuna tartare with avocado cream, basil ice cream, tomato salsa, and crushed tortilla chips transports us to Mexico, and through seared Argentine prawns in a frothy coconut curry, we arrive in Southeast Asia. This dish is an absolute standout, featuring perfectly cooked prawns, a crunchy yellow carrot, and fresh apple in a rich, creamy, spiced coconut sauce. The main course brings us back home: pan-seared cod back served with butter-poached shallots, a shallot crème, and beurre noir. The on-duty sommelier recommends a Vermentino Nero, a saline and herbal Italian rosé from Liguria. A successful pairing. After the refined strawberry and vanilla dessert, we enjoy coffee with friandises, and the chef has yet another surprise up his sleeve. When the coffee is finished, the hostess turns our saucer upside down to our astonishment. The hollow of the saucers turns out to be filled with crème brûlée! Satisfied and smiling, we leave the restaurant. Zeezout still more than deserves its place in the Top 100. Rises to 74.

A pleasant surprise: Ingrid Buikema, the versatile hostess and sommelier, has returned to Zeezout, the restaurant she helped bring to life from its very earliest days. She is now the master sommelier. Owner-chef Patrick 't Hart stands proudly behind his pans as always, beaming at the ever-growing success of his award-winning seafood restaurant. Still present is that intriguing and defining wall-tile expanse of red bream, the wooden floor, the tall vases with dried floral arrangements, the long wall bench, and the round tables with their tops inlaid in epoxy resin using razor blade handles. And the semi-open kitchen, where all those light delicacies originate. Moroccan bread, for instance, served with lemon butter and caramelized onion cream. Then come the delightful amuse-bouches: tom kha kai with shrimp and a crispy chicken skin cracker. Ingrid pairs them with a pleasant 2020 Cuvée Dissenay, a full yet fresh Chardonnay from the Pays d'Oc offered at a very reasonable price. An oriental-style tuna tartare with wasabi ice is served as an appetizer. On another plate rests an equally flavorful tuna pastrami with pineapple compote and curry mayonnaise. The second course of the chef's menu features grilled Argentine gambas, served with papadum and a celery root and grapefruit sauce. This is followed by sea bass with various cauliflower preparations, and on a side plate, six fries glazed in cauliflower cream and beef jus. The entire dish is accompanied by a Parmesan-infused hollandaise. Simply delicious! Finally, there is the irresistible combination of chocolate, cherry, and salted caramel. Zeezout has been a staple in Lekker for years and repeatedly proves its class.

Visrestaurant Zeezout is a household name in Rotterdam. As always, the veteran owner-chef Patrick 't Hart serves fish dishes that stand out due to their first-rate ingredients, perfect cooking, and mouthwatering presentation on elegant tableware. The atmosphere is understated and informally Rotterdams. Given the many offices in the area, this works out very well for the fish restaurant. Most of the clientele consists of businesspeople. The wine list is diverse, offering both pricey classics and affordable options. To begin, there is a fried eel fillet in tempura batter, accompanied by eel rolls wrapped in radish, nori chips, a dash of hangop, and wasabi ice cream balls. This Japanese-inspired creation reflects the chef's signature light cooking style. It delivers a rich variety of flavors and textures on a beautifully composed plate. Equally impressive is the perfectly grilled hamachi, served with cucumber, Rotterdam yogurt (made with purely natural ingredients and milk from cows in Rotterdam), wasabi ice, and a fresh, tangy, savory sambai dressing. The wine is a blend of four grape varieties: the organic Les 4 Cépages from Domaine de Pajot. Light and crisp, it drinks effortlessly. For dessert, two lemon tarts arrive—one with a caramelized filling and another featuring chocolate, meringue, chocolate cream, and vanilla ice cream. Quite sweet and not particularly groundbreaking, yet the plates return to the kitchen completely empty. We depart thoroughly satisfied, receiving warm farewells from the entire staff. Until next year!

Owner-chef Patrick 't Hart has been serving top-quality cuisine for years in his atmospheric restaurant featuring a classically modern interior in the Shipping Quarter of the port city of Rotterdam. Fish plays a central role here. Patrick has mastered the art of handling ingredients with care and integrity, crafting contemporary dishes that honor pure flavors. To him, fresh truly means fresh, as he simply refuses to settle for anything less. His passion for exceptional ingredients shines through in every detail. The dishes are elegant in flavor, texture, and presentation. The atmosphere at Zeezout is outstanding, largely due to the relaxed and welcoming service. It’s also a nice touch that the wine list includes additional information for each selection, making it easier to choose. And just as pleasing: the very reasonable bill!

The relaxed atmosphere and affordable menu already make a visit to Zeezout a treat. But that would undersell the culinary talents of owner-chef Patrick 't Hart and his team. After all, they cook beautifully here. Fish takes center stage, and we delight in the wonderful variations and pairings. Paired with a glass of crisp Colombard from Gascony, we sample Moroccan semolina bread served with whipped butter and anchovy mayonnaise topped with dried onions. Delicious! This is followed by an amuse-bouche: a glass of light Argentine shrimp mousse, featuring shrimp pieces at the bottom, topped with orange and puffed crispy rice, creating a beautiful flavor combination. We're all set for what's to come. Next up is tuna sashimi with cucumber, cucumber mousse, and sourdough toast. A generous serving of fish in soy sauce accompanied by a mild wasabi cream and squid-ink toast. Everything is incredibly fresh and bursting with flavor. Also excellent paired with a glass of Jean Sipp's 2016 Alsatian Riesling: ripe fruit notes, crisp acidity, and a touch of minerality. On the other plate sits perfectly cooked halibut served with risotto, summer truffle, Parmesan, and a balsamic vinaigrette drizzled around it. Simply excellent, and a perfect match for the Riesling. For the main course, there's pan-seared sea bass skin-side down, served with a rich sauce, string bean spaghetti, and a tender piece of veal cheek. Once again, everything is incredibly fresh. It brings us great joy. The friendly and knowledgeable waitstaff recommend the Blauburgunder Pinot Nero from Kaltern, which is served at the perfect temperature and pairs ideally with the dish. The high standard continues with dessert as well. We enjoy a colorful and flavorful combination featuring chocolate, raspberries, hung curd, and blueberries. Simply superb. Zeezout climbs 11 places to reach 78.

An outstanding fish restaurant in the heart of the city, right on the banks of the Maas. Originally founded by Herman den Blijker, it is now the domain of chef-owner Patrick ’t Hart. Zeezout stands for elegant dishes and wines, a driven cooking style (fresher than fresh), disciplined kitchen brigades, and Rotterdam warmth that drapes over the long, narrow building like a cozy blanket. On the weekday evening of our visit, the place is packed, yet the uniformly dressed waitstaff calmly juggle the plates being passed from the large kitchen operating behind glass. We nibble on bread with olive oil and pale-yellow Guernsey butter, alongside creamy onion mayonnaise scooped straight out of an actual onion. We also sample the amuse-bouche, a spiced Surinamese bara stuffed with salt cod and sweet-and-sour cucumber pickle. Paired with a refined glass of Mas Bruguière from the Languedoc, made from Roussanne and Marsanne grapes. The starter is a visual delight: bouillabaisse with rouille, croutons, parmesan, and zucchini, surrounding a piece of glazed pollack. Salty, warm, savory, and carrying that distinctly French fish soup flavor. Also featured is delicious gravlax with 'baked' mustard, pickled onions, mustard relish, and a green herb cream. The mains are equally impressive: ultra-fresh cod prepared Thai-style, expertly cooked and served with tom kha kai, coriander cream, yellow carrot, and cauliflower cream. A surprisingly delicious preparation of our national fish. On the other plate, turbot cooked to perfection on the bone, served with Iberico ham, cauliflower cream, and 15-year-old balsamic vinegar. Finally, cheeses with complementary accompaniments. Zeezout rules, climbing no fewer than nine places to 89.

We’ll give you a heads-up in advance: make sure you step into this cozy establishment run by owner-chef Patrick ’t Hart with a hearty appetite, because they don’t serve skimpy portions here. It’s busy on the weekday evening of our visit, and the atmosphere is cheerful and relaxed. Couples, business associates, and a large table full of colleagues who unfortunately have quite a negative impact on the acoustic comfort. Seated at a carefully linen-covered round table on comfortable upholstered armchairs, we sip on a sparkling cava and soon receive an amuse-bouche: fried fine clams with remoulade and sweet-and-sour sauce. Deep in flavor, mildly herbal with refined acidity. A tasting round from the kitchen. We will taste this blend of flavors again in the subsequent courses. Fish takes center stage at Zeezout, and the menu features exciting à la carte options that can also be ordered as part of a multi-course menu. The wine list consists of two-thirds white and one-third red, all selected to complement a fish menu. All dishes are of high quality, but the truly memorable one is the freshly caught cod, presented with cauliflower in various textures—grilled, pickled, and as a mousse—paired with silky Iberian ham and aged balsamic vinegar. Just as beautifully executed is the grilled yellowfin tuna with green curry, fennel, and a paper-thin crisp cracker made with caraway and sea salt. For dessert, there’s tiramisu, served both plated and in a small glass jar, which not only looks visually appealing but tastes just as delicious. Paired with it, a robust Banyuls. It goes without saying: here they cook from the heart, and you can taste that to perfection on your plate. Also nice: free parking nearby after 6 p.m.! Steps back slightly to 98.