The story
Hostellerie Schuddebeurs in Zierikzee anchors its reputation on polished Zeeland cooking, where the region's coast and soil drive every plate. The kitchen operates under the direction of Chef Bart de Bree, who personally stands behind the stove to craft dishes rooted in local terroir.
Bart de Bree leads the kitchen with a focus on high-quality regional ingredients, earning the establishment a place in Relais Restaurants and a score of 13 from Gault&Millau. He draws inspiration from the Zeeland landscape, transforming products like Schouws lamb and Stellendam shrimp into precise, modern interpretations. The dining room sits within an authentic cellar of an ancient inn, providing a historic backdrop for these contemporary preparations.
The Oosterschelde lobster takes center stage during its season, served as a delicate terrine with sea fennel and airy mayonnaise, followed by meat poached in smoked butter alongside asparagus. Guests can also expect menus highlighting fresh catches from the estuary, such as Stellendam shrimp paired with zeegroenten. A lighter finish often features an anise mousse balanced with strawberries and Thai basil, showcasing a playful touch within the classic framework.
Resting in the wooded hamlet of Schuddebeurs near Zierikzee, the hotel sits in a lush environment that invites guests to walk the surrounding paths before dinner. Bart and Tanja de Bree run the property as a family operation, maintaining a warm, relaxed ambiance that feels both polished and welcoming. The combination of personal hospitality and the rustic elegance of the old tavern creates a space where diners settle in for an evening of unpretentious gastronomy.
Recognition
Ambience
Details
Facebook
X