Restaurant in Yerseke, Netherlands
Zeeland sourcing, Michelin-noted, no pretension.
A Michelin Plate seafood address in Yerseke with a 4.7 Google rating, Oesterbeurs makes a strong case at the €€ price point. More than 80% of the menu is fish-based, drawing directly from the Oosterschelde's oysters, mussels, and lobster. The bouillabaisse is the dish to anchor your order around, and September through November is the window when the local shellfish supply is at its best.
If you have been to Oesterbeurs once, you already know the answer. The room looks the same — warmly gilded tones, a setting that signals occasion without demanding formality — and the menu still orbits the waters immediately surrounding Yerseke with a focus that borders on conviction. What changes on a second visit is your ability to read the menu more confidently: you know the bouillabaisse is the anchor, you know the seafood sourcing is the whole point, and you know this is not a restaurant trying to import prestige from elsewhere. Everything on the plate comes from Zeeland, and that specificity is what justifies the return. At a €€ price point with a 4.7 Google rating across 302 reviews and a 2025 Michelin Plate, Oesterbeurs is one of the more direct value cases in Dutch coastal dining.
More than 80% of the dishes at Oesterbeurs are fish-based, and that number is not a marketing claim , it is the operating logic of the kitchen. Yerseke sits at the centre of Dutch shellfish production: the Oosterschelde estuary produces mussels and oysters that supply much of Western Europe, and Oesterbeurs is positioned to draw directly from that supply chain. Lobster, oysters, sea lavender, and mussels appear on the menu not because they are fashionable but because they are local, in-season, and available with a traceability that most city restaurants cannot match. Sea lavender, in particular, is a detail worth noting , it is a salt marsh plant harvested along the Zeeland coastline, and its presence on the plate signals a kitchen paying attention to the full coastal ecosystem, not just the obvious catches.
The bouillabaisse is where that sourcing philosophy consolidates into a single dish. A classic preparation, richly flavoured, it functions as the menu's reference point , the dish that shows you what the kitchen does with premium local product when it is not trying to be inventive. That it sits alongside more creative fare is the right balance for a restaurant at this price tier: accessible enough for a first visit, with enough range to reward a second.
Timing matters more in Yerseke than in a city restaurant. The mussel season runs roughly from July through April, with the late summer and autumn months producing the most consistent quality. Oyster season in Zeeland peaks from September through April, aligning with the traditional rule of eating oysters in months containing an 'r.' If you are planning a special occasion dinner around the full range of what Oesterbeurs does with local shellfish, September through November is the window that gives you both mussels and oysters at their leading, with the added advantage of smaller tourist crowds compared to the summer peak along the Dutch coast.
For a weekday visit, Tuesday through Thursday tends to be quieter and gives you a more relaxed room. Weekend evenings fill faster given the restaurant's Michelin recognition and the draw of Yerseke as a day-trip and short-break destination from Rotterdam, Antwerp, and Middelburg. Booking is rated easy, but given the Michelin Plate and strong review volume, a reservation remains the sensible move rather than arriving and hoping.
The warmly gilded interior is doing deliberate work here. This is a room that reads as a special occasion setting without the stiffness of a formal fine dining room. For a celebration dinner, a date, or a business lunch where you want the food to do the talking, the atmosphere is well-calibrated , present enough to feel considered, not so theatrical that it becomes the story. The Michelin Plate designation confirms a baseline of cooking quality without the pressure or price point of a starred table, which makes Oesterbeurs a practical choice for guests who want credentialed cooking at a price that does not require the occasion to justify the bill.
For special occasion planning, the address at Wijngaardstraat 2 in Yerseke is easy to reach by car from the A58 motorway, and Yerseke itself is small enough that the restaurant is direct to find on arrival. The town has limited evening dining options outside of Oesterbeurs and a handful of other seafood-focused addresses, so if you are making a dedicated trip, plan the rest of the evening around the meal itself rather than expecting a broader dining neighbourhood. See our full Yerseke restaurants guide for what else is available, and our full Yerseke hotels guide if you are staying overnight.
Within Yerseke's short list of seafood destinations, Oesterbeurs competes most directly with Oesterput 14 and Nolet's Vistro (€€€ · Seafood). Nolet's sits a price tier above and carries more polish; if budget is not a constraint and you want the full-service experience, that is the comparison to make. Oesterput 14 operates at a similar tier and is worth knowing about if Oesterbeurs is fully booked. Oesterbeurs earns its position through the Michelin recognition and the consistency reflected in its Google rating , 4.7 across more than 300 reviews is a signal that the kitchen delivers reliably, not just on high-traffic occasions.
Zeeland's broader seafood dining scene also includes Inter Scaldes in Kruiningen, which operates at a significantly higher price point with Michelin stars, and Auberge des Moules in Philippine for a more casual mussel-focused meal. For seafood at a comparable price tier outside Zeeland, Brasserij Kok Verhoeven in Tilburg is worth a look, though it lacks the source-proximity argument that makes Oesterbeurs's ingredient story so coherent. If your trip to the Netherlands includes Amsterdam, Ciel Bleu and FG - François Geurds in Rotterdam are the reference points for fine dining ambition at the upper end of the Dutch market , a different category from Oesterbeurs but useful comparisons if you are calibrating what the Michelin Plate tier delivers relative to starred cooking.
For planning beyond the meal itself, see our guides to bars in Yerseke, wineries near Yerseke, and experiences in Yerseke.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Oesterbeurs | €€ | Easy | — |
| De Librije | €€€€ | Unknown | — |
| Aan de Poel | €€€€ | Unknown | — |
| De Nieuwe Winkel | €€€€ | Unknown | — |
| Fred | €€€€ | Unknown | — |
| De Lindehof | €€€€ | Unknown | — |
Key differences to consider before you reserve.
The warmly gilded interior signals occasion rather than formality, so dress neatly without overthinking it. A step above casual — think a shirt or blouse — fits the room. The €€ price point confirms this is not a jacket-required setting.
At €€ pricing with a Michelin Plate to its name, Oesterbeurs represents good value for a seafood-led meal in Zeeland. Over 80% of dishes are fish-based, so the format rewards anyone who came specifically for the region's oysters, mussels, and sea lavender. If you want a broader kitchen repertoire, this kitchen is not trying to be that.
Within Yerseke, Oesterput 14 is the closest direct competitor at a similar pitch, while Nolet's Vistro sits a tier higher (€€€) if budget is not the deciding factor. Oesterbeurs sits between the two on formality and price, which makes it the practical default for most visitors.
The kitchen's Michelin Plate recognition calls out lobster, oysters, sea lavender, and mussels as Zeeland-specific draws, with a classic bouillabaisse also on the menu. With more than 80% of the menu fish-based, this is not the place to anchor your order on meat. Start with the shellfish and let the regional sourcing do the work.
Yerseke is a destination rather than a passing stop, which means tables fill on weekends with visitors making the specific trip. Booking at least one to two weeks ahead is a practical baseline, and further out during mussel season (late summer through autumn) when the region draws the most interest. Walk-in chances improve on weekday lunches.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
