The story
At Restaurant Rootsch, located on the historic Oude Haven in Zierikzee, the kitchen focuses on Modern French cuisine with a clear, precise approach. Part of the Mondragon hotel, the restaurant offers a setting that balances contemporary comfort with the character of the old harbour. The dining room is equipped with air conditioning and features counter seating, allowing guests to watch the kitchen at work.
The menu changes with the seasons, drawing on the best available produce. While specific dishes shift regularly, the style is rooted in French technique applied to local and seasonal ingredients. The restaurant accommodates dietary needs and offers vegetarian options, ensuring the experience is accessible without compromising on depth of flavour.
Rootsch has earned a place in the Michelin guide, a recognition that speaks to the consistency and ambition of the cooking. The team aims for a meal that feels both polished and unpretentious — a place where the food, not the fuss, takes centre stage.
Private parties can be arranged, and parking is available nearby, making it a convenient destination whether you are staying at the hotel or visiting Zierikzee for the evening. Dinner service is the focus, with a calm, welcoming atmosphere that lets the cooking speak for itself.
Recognition
Ambience
Details
History
Rootsch is part of Hotel Mondragon in Zierikzee and is operated, along with the cocktail bar, by young and ambitious chef Bradley Deurloo. His roots lie there as well, and he returned to Zeeland after working for over two years at De Librije in Zwolle. Deurloo prepares French cuisine using local and seasonal produce. He tends his own vegetable and herb garden and holds a certification as a wild forager. This is evident in his creations, which often consist of just a few ingredients yet thoroughly stimulate the taste buds. Maître d’hôtel and sommelier Quinten van der Reest expertly finds the perfect wine pairings for them. Work in the semi-open kitchen is conducted with intense focus and complete calm. The menu offers, alongside à la carte selections, several set menus that include vegetarian options. We enjoy seared langouste tails served in a silky sauce of beurre noisette and orange. It’s a touch of refinement, as the orange zest is extremely finely sliced and carries a subtle bitterness. The house Zarate Albariño pairs beautifully with it, offering fresh, rounded acidity and bright citrus notes. The main course of pan-seared scallops is equally triumphant. Three large scallops are sliced diagonally into thick pieces, each topped with a dollop of black garlic and a luxurious creamy sauce enriched with sherry. They come alongside braised leek and a crispy kale element. We finish with a brioche French toast featuring caramelized sugary edges, accompanied by a quenelle of ice cream crowned with a generous scoop of Osetra caviar. A robust coffee and caramel sauce surrounds it all. Thanks to Deurloo, Zeeland has gained a truly outstanding chef. Welcome to Lekker!
At the beautifully situated classic boutique hotel Mondriaan on the old harbor of Zierikzee, chef Bradley Deurloo prepares beautiful dishes featuring both fish and meat, as well as vegetarian options. Both the restaurant and the entire modernized hotel exude...
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