Auberge des Moules

Auberge des Moules, run by Joris Jansen and his wife Manon, has long since become a household name, as this welcoming restaurant has been serving a cuisine where lovers of Zeelandic crustaceans and shellfish can truly satisfy their cravings for fifty-five years now. The parking lot outside reveals that many Belgian guests are among them, as the license plates from our neighboring country certainly don't lie. The decor of this spacious setting is thoroughly classic, the tables are carefully set, larger parties gather around them, and the atmosphere is genuinely cheerful and relaxed. We order grilled langoustines with tarragon butter as a starter, and a generously filled plate is placed before us. Truly a treat. Next, one of us has grilled sea bass with green herbs served with a generous portion of fries, while the other enjoys a fine fillet of cod baked on the skin. It comes accompanied by al dente asparagus and mousseline. Fish simply cannot be any fresher. Mussels were not available during our visit, but we would gladly return specifically for them. We finish off with a classic crème brûlée. The service is neat and enjoys a chat, which absolutely enhances the atmosphere. It feels like visiting friendly friends. Finally, the bill offers outstanding value for money. In this way, Auberge des Moules easily scores a perfect hundred!

The consistent freshness of the ingredients, primarily fish and shellfish, combined with excellent dishes and friendly service ensures that the clientele at Auberge des Moules always gladly returns. For lobster o...

Of all the restaurants in the little mussel town of Philippine, Auberge des Moules is the busiest. The moment you step through the door, a cozy chatter greets you, instantly putting you in the mood for a good meal. This is certainly aided by the convenient parking right outside the entrance, as well as the warm welcome from owner Joris Jansen or his wife Manon. We are led to a table in the conservatory. Looking out onto the parking lot, we watch other guests arrive, often in larger groups, since Auberge des Moules is particularly popular with our Belgian neighbors, who usually bring their entire families to enjoy the famous mussels. We opt for a three-course menu: langoustines as a starter and skate wing pan-fried in butter as the main course. Both dishes are highly sensitive to freshness, as they will develop an ammonia odor if they aren't at their peak. But not here. As the dishes are served, a delightful aroma rises of vanilla, barbecue smoke, brininess, and herbs. The Chardonnay from the Pays d'Oc, Femmes au Jardin, pairs wonderfully with them, offering its own hint of vanilla and a soft smoky character. The skate wing is thick and juicy, accompanied by a side of mashed leeks and potato mousseline. Following all this savory indulgence comes an ice cream soufflé with orange liqueur. It is light and airy, not too cold, and the liqueur is perfectly balanced, never overpowering. The portions are generous and more than ample. Auberge des Moules remains an absolute favorite among locals, especially for mussel lovers. This is evident in the restaurant’s name and in the endless stream of large white enamel pans that continuously pass by, filled with Zeeland delicacies.

For over fifty years, a well-known institution in Philippine and the surrounding area. It is always bustling in this accessible establishment run by owner-chef Joris Jansen and hostess Manon Jansen-Tieleman, featuring several distinct spaces, each with its own unique ambiance. There is a reception area with comfortable leather chairs for aperitifs, a large bar, and a bright sunroom adorned with reed accents. Here you will find Zeeland fish, crustaceans, and shellfish, and during mussel season, the steaming pots of mussels served with bread and fries are incredibly popular. The menu highlights classics such as lobster bisque, turbot baked on the bone, and shrimp croquettes, alongside straightforward meat and vegan options. During game season, pheasant is a favorite. Alongside a wine list, there is a beer selection featuring Dutch and Belgian brews, as well as a dedicated menu for alcohol-free cocktails. The atmosphere is busy and cozily lively. We sample shrimp croquettes made according to an old family recipe using hand-peeled shrimp, fried parsley, and a fresh citrus dip. This is followed by turbot baked on the bone, served with mustard mousseline, golden fries, green salad, and mashed potatoes. We pair it with a Boschendal Sauvignon Blanc Grande Cuvée 2022, an excellent match for the fish. Finally, we have crème brûlée. It is exactly as it should be, with a thinly caramelized sugar crust over perfectly set custard. The accompanying scoop of vanilla ice cream is a welcome extra and tastes wonderful. Come here not for flashy hotspots, but for exceptionally high-quality cuisine, a cheerful atmosphere, and a reasonably priced bill.

This charming establishment by chef-owner Joris Jansen and hostess Manon Tieleman is an indispensable part of Philippine, where the Netherlands' first mussel port once stood. For over fifty years, the best crustaceans and shellfish from Zeeland have been served here, attracting guests from both home and abroad. The menu is packed with delicious choices from the sea, but carnivores and vegetarians alike will find plenty to their liking. The dining room is comfortably furnished in a classic style with tables dressed in white linen and a large bar at the back. We start with a classic prawn croquette that features a superb filling of hand-peeled prawns, which are also served separately alongside the dish. Fried parsley is also included. The piping hot bouillabaisse arrives in a generous portion with substantial pieces of fish, lovely shellfish, a large prawn, stir-fried lamb ears, scallops, and paper-thin toast with rouille. We pair it with a Picpoul de Pinet from the Languedoc, the house wine from Guillemarine. A delightful, light, and supple white wine that pairs excellently with the dishes. The ever-friendly owner Joris personally greets all his guests and strikes up a conversation at every table. Hospitality at its finest. A restaurant you will always want to return to.

Auberge des Moules, run by owner-chef Joris Jansen and hostess Manon Tieleman, is located in the center of Philippine, once the most important mussel town in Zeeland. As that trade disappeared, the mussel restaurants remained. One of them is Auberge des Moules, an institution in Zeeland and beyond. Many Belgian guests truly appreciate Joris's cooking. The mussels are prepared according to an old recipe and served in large pans with fries and thick slices of white bread. The menu also offers other dishes, but fish plays an important role. We enjoy a lobster soup that is beautifully seasoned and generously filled with juicy lobster and shrimp. The thick cut of turbot for the main course is baked on the bone and accompanied by a rich hollandaise sauce, along with asparagus, stir-fried lamb testicles, and a broccoli puree. The Portuguese soft yellow fresh wine, Cartuca Evora Branco from 2018 with a hint of citrus, pairs perfectly. To finish, raspberry panna cotta featuring various raspberry preparations such as ice cream, foam, freeze-dried pieces, and puree, with occasional dollops of creamy crème fraîche. A fine spot without pretensions.

On the site where our country’s first mussel harbor once stood, you will now find the charming family restaurant Auberge des Moules. The current owners are Joris Jansen and his partner Manon Tieleman. Regarding the lockdown, Manon Tieleman says: “Despite the worrying situation, we greatly enjoyed the peace and quiet and the time together as a family. Moreover, we grew closer as a team: the crisis and uncertainty gave us a strong sense of togetherness.” Manon is the granddaughter of Mr. Wiskerke, a mussel fisherman who originally founded the Auberge. The restaurant’s logo, a mussel, can be found everywhere; from the water carafes to the chocolates served with coffee. From the kitchen of chef Mario Blomme come well-crafted dishes: “We serve classic cuisine with a modern touch, placing great respect for the seasons and local produce.” The menu features plenty of fish, crustaceans, and shellfish, and you won’t be surprised to learn that a complete mussel menu can be ordered here during the season. Served with bread or fries, mayonnaise, and mustard. But if you’re not a fan of seafood, this is also the right place for you. The tournedos is of impeccable quality. The presentation is straightforward, with no fuss on the plate: ‘what you see is what you get’. The wine list is compact but offers something for everyone. The bill is remarkably modest. A wonderful spot!

This charming and classically furnished auberge is run by host Joris Jansen and his partner, hostess Manon Tieleman. Manon is the granddaughter of Mr. Wiskerke, a mussel fisherman who originally founded Auberge des Moules. The restaurant’s logo, a mussel, can be found everywhere: on the water carafe, the glasses, the chocolate served with coffee, and even in the floor tiles. All dishes from the kitchen of chefs Fred Verwei and Mario Blomme are served without frills. There are no fancy garnishes or fiddly plating here. We enjoy super-fresh, lukewarm Oosterschelde shrimp "belle vue" with iceberg lettuce, egg, and radish. Classic and good. The three preparations of Zeeland lamb are also excellent. Rare and juicy. It comes with a generous portion of salty lamb offal and fries with homemade Belgian mayonnaise. The 2016 Casa Lapostolle Chardonnay from the Casablanca Valley, Chile, pairs effortlessly with all the dishes we receive. The dessert is simple. The Dame Blanche is topped with a slightly too-bitter warm chocolate sauce, a cigarette russe, and a dollop of whipped cream. Otherwise, we have nothing to complain about. The portions are generous, the service extremely friendly, and the price for what is offered is downright modest.

When you say mussels, you say Philippine. And when you say Philippine, you mean Auberge des Moules. This restaurant features several rooms, each with its own warm atmosphere. Especially on weekends, it’s a constant stream of guests enjoying enormous pans of mussels. The shellfish are large, beautiful, glossy, and cooked according to an old family recipe with onions and celery. The mussels are served with fresh fries and thick slices of bread that perfectly soak up the mussel juices. But this establishment by Manon Tieleman and Joris Jansen has more to offer. Another popular dish is lobster, particularly Oosterschelde lobster, which arrives at the table exquisitely prepared. The à la carte dishes are mostly very well executed, simple, and flavorful. Sometimes there is a letdown. The ordered salmon and tuna sashimi is served too cold, and the accompanying sushi rice is too sticky. The salmon teriyaki main course comes as a generous portion and is pan-fried skin-side down. The fish is properly cooked and still juicy. Pieces of roasted zucchini rest on top. The teriyaki sauce is ladled around it. To round it off, a deliciously fresh and light orange mousse with a crackling layer of white chocolate, plus a jelly made from blood orange and advocaat. Delicious. A compliment to the friendly and professional service.