Eating fish in Zeeland
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Our shellfish are bountiful. Lobster, cockles, mussels and oysters for a start. As delicious as the best fish from the Oosterschelde and the North Sea. Sole, plaice, turbot, dab, cod and sea bass. And many more. Equally varied are the ways of preparing them all. Steamed, smoked, fried, poached. As hors d’oeuvre and as main course. Even the liquor from the cooking is superb, changing every day Good for a sturdy fish soup. Or how about a bowl of mussel soup?
Fish and wine are a perfect combination and our sommeliers travel the world over to select the best wines, to define the brine in our cooking. The village of Philippine chooses a Wine of the Year for all its restaurants. Some excellent wines come from the proximity of Zeeland. The vineyard Wijnhoeve De Kleine Schorre in Dreischor has varieties of Pinot Gris, Pinot Blanc and Auxerrois are an excellent accompaniment for mussels, oysters, flatfish, glasswort and sea aster. If you prefer beer, as well as Zeeland mussel beer, try one of the many local beers, which go perfectly with fish and shellfish. Brews with a tangy fresh taste go well with mussels, such as the whites of Emelisse Witbier and Zeeuwse Witte.
Fish restaurants are to be enjoyed all over Zeeland, whether in the harbour, on the waterside or in a bustling market. In marinas too, and on the beach. Fish is everywhere. It is a healthy food, but above all truly lekker, in all sorts and sizes To enjoy fish without sitting at a dining table, try kibbeling. Or a fresh bread roll with Hollandse Nieuwe herring, prepared on the spot by the fishmonger.