The story
Oesterput 14 at Havendijk 21 in Yerseke is a seafood restaurant on the edge of the Oosterschelde, and it earned a Gault&Millau score of 12 in 2026. The kitchen sits beside the oyster beds the village is known for, so the menu follows whatever the water has delivered.
Chef Edwin Ossewaarde cooks the seafood simply and lets the produce speak. The menu centres on oysters, crustaceans and shellfish, with a few meat dishes alongside. Mussels, crab and Eastern Scheldt shrimp appear among the ingredients, and the season shapes the card. Wild game is served when it is in season.
The Fruits de Mer platters bring together the shellfish of the region on one plate. Downstairs, the Oester Academy runs oyster courses, the Oesterbrevet and the Oesteroloog, which explain where the oysters come from and how to tell them apart.
Recognition
Ambience
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History
On the edge of the Oosterschelde, right next to the oyster beds of Yerseke, everything revolves around freshness. The extensive menu focuses on oysters and crustaceans and shellfish, complemented by a few meat dishes. Mussels, crab and Eastern Scheldt shrimp...
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