Oesterbeurs

Wie van een klassieke keuken houdt is bij restaurant De Oesterbeurs aan het goede adres. Chef Maurice Mulder beheerst de verschillende bereidingen op en top. Dat komt onder meer tot uiting in klassieke sausen, zoals hollandaise die we bij het groentegarnituur vinden van de eveneens perfect gebakken zeetong. Die is namelijk gegaard in geklaarde boter waardoor de vis binnenin heerlijk gegaard is, maar krokante randjes heeft. De salade met Zeeuwse kreeft die we als voorgerecht geserveerd krijgen, is ook al zo lekker. De flinke stukken kreeft, staart en klauw, zijn uitstekend gegaard. Madelon Mulder, partner van de chef en ook sommelier, legt de gerechten goed uit aan tafel. Ze adviseert bij de kreeftensalade een glas Zilte Trots. Deze wijn komt uit het oude krekengebied bij Yerseke en is gemaakt van johanniterdruiven. De ziltigheid en frisheid passen perfect bij kreeft en visgerechten. Mooie keuze van een lokaal product. De sabayon die we als dessert kiezen is volgens het boekje bereid. Lauwwarme opgeklopte eierdooier met marsala en op de bodem parten uitgesneden sinaasappel. De Affilla Cress geeft een kleuraccent aan de sabayon, maar ook een aangenaam bittertje. Het verblijf in restaurant Oesterbeurs is niet alleen aangenaam vanwege de goede keuken, maar ook omdat de prijs-kwaliteitverhouding voorbeeldig is. Blijft een favoriet adres in het oesterstadje Yerseke.

Chef Maurice Mulder and his team welcome their guests in one of the oldest buildings in Yerseke. As a true fish and oyster restaurant, the selection of delicacies from the Oosterschelde is highly diverse. Seafood platters served with s...

Fresh local produce and a thorough understanding of how best to prepare it form the foundation upon which restaurant De Oesterbeurs in Yerseke has been operating for many years. Chef and owner Maurice Mulder pours all his expertise into the dishes he creates. He is also incredibly proud of the products that come from their own province and speaks enthusiastically about them. Take, for example, the hamachi and kingfish from Kats, which are farmed there in purified Eastern Scheldt water without the use of antibiotics. The fish arrives fresh in his kitchen and lends itself perfectly to a preparation where the fish slices are lightly seared. The marinated fennel slices pair excellently with it. A fine starter. The recommended wine is a glass of elegant Domaine de Sainte Cécile L'Arpège, Chardonnay 2021, Pays d'Oc. The full-bodied wine comes in numbered bottles. It is elegant, rich, and round, with minerality and aromas of vanilla and peach. Pairs well with all the fish dishes on offer. Such as a Zeeland-style bouillabaisse generously filled with juicy shellfish and tender pieces of white fish. The broth is fragrant and robust. And served piping hot, because that is when bouillabaisse tastes its best. The rouille is full of flavor and beautifully light orange from saffron and a touch of piment. After this classic fish soup comes an equally classic dessert. Silky sabayon with lime zest and torched egg whites. A scoop of vanilla ice cream completes it. What a delight to enjoy such pure cuisine in a relaxed atmosphere in this small village on the Eastern Scheldt.

Owner-chef Maurice Mulder has invested in new furniture, and the velvet tub chairs fit perfectly. The Oesterbeurs is a trusted destination with consistent quality, as Mulder insists on the finest ingredients. Alongside oysters from nearby beds, his menu features Gillardeau oysters, which are plump and available year-round. Additionally, many fish dishes and preparations follow a distinctly French culinary tradition. Alongside regulars from the village and surrounding area, the restaurant draws a large number of Belgian visitors who easily find their way to the ever-hospitable Mulder. We enjoy hand-cut diamond tuna tartare with miso foam, marinated beech mushrooms, seaweed prawn crackers, red pepper, and coriander blossoms. The fish is pure and perfectly seasoned with Oosterschelde salt, and the accompanying blend of briny and mildly tangy vegetables and herbs is delightful. This is followed by halibut, cooked sous-vide and then briefly flamed to intensify the flavor, served with a lightly spicy red curry foam. The accompanying scallop is briefly charred on the grill, preserving its tenderness. Sweet potato purée and amsoi complete the dish. The dessert cheesecake is light and airy, tinted soft green from the added basil. A beautiful combination, served with fresh sweet strawberries and buttermilk sorbet. There’s no false economy here; you get every penny’s worth. A fine establishment.

De Oesterbeurs in Yerseke has long stood for top quality. Owner-chef Maurice Mulder prepares generous dishes with super-fresh ingredients that are consistently excellently balanced. The menu is not particularly extensive, but offers something for everyone. It feels cozy and spacious in the living-room-style restaurant, featuring beautiful light tables and comfortably upholstered armchairs. After some tasty starters, such as gravlax on sourdough and Dutch prawns with asparagus foam, we choose the lunch menu. Ceviche of paper-thin sliced fresh sea bass marinated in ponzu, accompanied by avocado and miso cream, sweet-and-sour radish and cucumber, plus a sesame crisp. A fine start. Next comes the entrecôte. Five beautifully grilled slices, cooked to a perfect pink, with a lovely smoky flavor, topped with a slice of duck liver. Accompanied by sides of ratatouille, eggplant mousse, and a Madeira sauce. The small bowl of fresh fries with homemade mayonnaise is quickly cleared away. We pair it with a robust De Maria Reserva from 2017, made from 100% Tempranillo and aged in used American oak, which lends round, mellow notes to the palate. Save some room for dessert, as the owner's homemade ice cream is an absolute must-try. This time we indulge in strawberry and basil sorbet with strawberry crèmeux, a chocolate biscuit, chocolate and coffee crumble, and gelées of strawberries and ginger. Delicious!

Intimate restaurant De Oesterbeurs offers an excellent cuisine led by chef-owner Maurice Mulder. The interior has been refreshed; the bar counter has been removed, and with the light wood tables featuring gold trim, the space looks bright and spacious. Regarding the food, we can be brief: it excels in every respect. The ingredients are super fresh, the dishes are presented generously, and each one is pure and delicious in flavor. The starter of stir-fried mussels is truly memorable. Large, meaty mussels arrive in a deep bowl topped with a crème fraîche foam, followed by a sweet and sour fennel salad. The dish is finished with a dusting of lava powder. One of the best mussel dishes ever eaten. Also appreciated is the small bowl of warm water with a lemon wedge provided, allowing us to rinse our fingers in between. We pair it with a fruity 2019 Tokaji dry from Château Dereszla, made from several grape varieties, primarily Furmint and Muscat. The service is well-informed and provides excellent descriptions of all the dishes. And the bill? It’s surprisingly reasonable given all the delights.

In the heart of Yerseke and within walking distance of the Oosterschelde, the cradle of Zeeland oysters, mussels, and lobsters, lies the white-plastered, living-room-style restaurant Oesterbeurs. The owner is also the head chef and comfortably leaves Maurice Mulder to his own devices, as he is highly trusted by him. The menu is somewhat predictable, but the generously portioned fish platters and meat and chicken dishes are pleasing across the board. Pure, juicy, and well-seasoned. Especially during lobster season, it gets packed here, as the menus fully tailored to these shellfish are always in high demand. Guests dine comfortably in the well-appointed dining room, featuring classic-modern furnishings, tables dressed in white linen, and a central console adorned with a large floral arrangement. The service is exceptionally warm and attentive. On sunny days, you can take a seat on the street terrace outside the restaurant. A reliable spot.

The Oosterschelde lobster season has begun, and at Oesterbeurs, a menu has been specially crafted to match it. We don’t hesitate for a second: we want to know more. Everything feels right in the atmospheric and thoughtfully designed restaurant of owner-chef Maurice Mulder. Accompanied by a cocktail of cava, red port, strawberries, and basil, we receive amuse-bouches like a cold asparagus cream soup and smoked salmon flakes with marinated fennel. A fine start. The first course features a lobster salad with quinoa, dollops of mango mousse, grilled little gem lettuce, and coconut foam. The coconut foam could have been left out, as it adds little to the dish. However, the lobster pieces are generously portioned and cooked to perfection: sweet and tender with a satisfying bite. Simply delicious. This is followed by a rich, aromatic lobster bisque with a splash of heavy cream, again generously loaded with lobster meat. The highlight of the menu is the half lobster from the main course. We’re handed aprons to tie around our necks so we can dive in without restraint, picking clean until not a scrap remains. Served alongside are asparagus and a bowl of fries with homemade mayonnaise. With coffee, four small pastries arrive, of which we find the fudge the most delightful. Life is good in picturesque Yerseke. Nor do we mind that our table neighbors from Zoutelande regularly make a short trip just to savor Mulder’s culinary artistry. A wonderful place!

What delicious cooking takes place at Restaurant Oesterbeurs in Yerseke, renowned for its superb oysters, mussels, lobsters, and other marine delicacies. Owner and head chef Maurice Mulder certainly knows exactly how to handle them. The dishes are rooted in classical cuisine and expertly executed. We begin with an amuse-bouche of cod brandade. The cooked fish is blended into a smooth mashed potato base with a hint of garlic, finished with parmesan foam and scattered with crispy lardons. The Zeeland flat oyster served with yuzu is also absolutely delicious. Its presentation in a small wooden oyster box resting on wood shavings is a charming touch. For the starter, we have langoustine, sliced paper-thin and served raw with a drizzle of olive oil and crème fraîche. The sweet shellfish meat is incredibly flavorful. Langoustine is a fragile and delicate ingredient, but when fresh and properly prepared, it becomes a true treat. Next, we are completely won over by the turbot pan-fried in butter. Kudos to the supplier for their selection, as the turbot is exceptionally fresh—you can truly taste it. The Trénel Saint-Véran pairs beautifully with every course. Excellent wine, expertly prepared dishes, attentive service, a cozy atmosphere, and a pleasantly reasonable bill. Bravo!