Estimated reading time: 10 minutes
Traveling to Zeeland is always a party. That already starts in the car on the way to Zeeland, as soon as we approach Yerseke the sun is shining brightly. This promises to be two beautiful days. Now I have often been to the various islands and every visit is educational and a small adventure. This time I even tasted a traditional Zeeland product that I had never eaten before… You can read all about it in this blog “Persreis Yerseke and Schouwen Duiveland”.
Yerseke in all its glory
The first stop is at shellfish company Krijn Verwijs on the Mosselboulevard of Yerseke. We are welcomed by Charlotte Verwijs who takes us on a tour this day. We start with a delicious lobster soup and then put on wading suits. The purpose of these suits is to stay dry during our visit to the oyster tables in the Oosterschelde. Time is of the essence here, we'll get our feet wet anyway, but at high tide you won't be able to stand there at all.
We descend along the quay on a fishing boat that takes us at high speed over the water to the oysters. Why so much attention for these shellfish? The Dutchman may still need to be convinced a bit to eat them. For example, a lot of oysters and mussels disappear across the border to our southern neighbors, who don't have to explain how delicious crustaceans and shellfish are. It is our job as food writers and food influencers to get you involved in this story.
Oyster tables part of the Yerseke and Schouwen Duiveland press trip
Arriving at the oyster tables, we jump off the boat with our boots in the sludge and we receive an explanation about the different types of oysters. The oysters are sustainably farmed all year round. It is a very labour-intensive process, turning the “nets”, shaking the shells. And then waiting until they are old enough for consumption.
That can take up to two years. It is here with my feet in the silt of the Oosterschelde that I eat an oyster for the first time in my life. Straight from the fisherman's hand, and I like the salty taste.
Sustainable tour of Yerseke
We continue our journey of discovery on electric scooters through Yerseke. Henk from the Tourist Shop Yerseke drives ahead of us and has selected a number of highlights. You can book all kinds of tours and team outings at this “new tourist office”. This man is an inexhaustible source of beautiful stories and information. We hear the story behind the jugs and this song is sung to us.
Then drive to the tip of the harbor where the statue of the mussel man overlooks the Oosterschelde. You will be short of eyes and ears during this tour, because of the busy program we return to the shop to go to the oyster pits.
The Dutch Championship Oyster Stitch
For the 8th time, the Oyster Stitching Championships are organized by Krijn Verwijs. We are welcomed with snacks, nice wines and are allowed to see the stinging up close. Each participant must open 30 Zeeland oysters. The oyster must be opened as quickly but also carefully as possible. The nerves can be read on the heads when the countdown takes place. The eventual winner is Joost Deurloo from Bruinisse. The oysters are served and beautifully decorated by Wouter Kik from restaurant Codium. A feast for the eyes and the mouth! It is highly recommended to eat oysters at the Havendijk in Yerseke.
Mondragon Hotel
Because it is a two-day press trip, our journey continues after the oyster sting to Zierikzee. Boutique Hotel Mondragon is located in the picturesque center. This truly fantastically restored building exudes peace and security. We park the car under the hotel in the private parking garage and check in. The room overlooks a beautiful courtyard and has wonderful beds.
We get a tour from Govert Janzen who has put his heart and soul into this hotel. Every inch of this hotel has been thought through and everything matches. The rooms are located in a more modern part of the building and the architect has combined this transition well with the classic appearance of the front.
Mussel dinner
As if it wasn't enough, we join the cozy restaurant De Proeverij at 21:00 PM. Located opposite the Mondragon. We get a real Zeeland mussel meal with Zeeland mussels and fries. This restaurant is a family business where you can enjoy fish dishes and regional products. When the weather is nice you can enjoy your meal on the terrace. Organizer of this press trip Balthasar Roessingh toasts with us on a successful first day. After dinner we leave for the hotel, tired but satisfied.
Day 2
In the morning we enjoy an extensive breakfast in the restaurant area of the Mondragon. Our journey continues to Kerkwerve. Restaurant “De Heerenkeet” located on the water is the first MSC-approved restaurant in the Netherlands. This means that all fish products are MSC approved. This is also a family business where father Richard Snijder currently holds sway. Both sons are eager to take over the restaurant. That is why Richard wanted the restaurant to receive this MSC quality mark. Ready for a sustainable future! We are offered a kind of Fruits de Mer lunch. Beautiful dishes served with a fantastic mocktail.
Salt from Zeeland
Zeeland has a fantastic number of regional products that are processed with love and by hand. A good example of this is our next stop. We arrive at the Zeeuwsche Zoute saltworks. Sea salt from the Oosterschelde is produced here in a traditional way. You would expect huge machines, but nothing could be further from the truth. Work is done by hand here. Of course with the help of various devices, but otherwise it is all manual work. We get a small salt tasting, and if you thought that salt is just salt, you will taste different here! Special flavors are also available. So you have smoked salt and there is wakame salt. The salt may bear the Zeker Zeeuws quality mark and is also used, for example, in Het Rijks and restaurant Bru 17.
Last stop of this press trip Yerseke and Schouwen Duiveland
“All a board”, we step aboard a fishing boat from Bruinisser Vishandel to enjoy the salty air for a while. With flowing hair we sail across the Oosterschelde. According to the weather reports it would start raining heavily around 17:00 PM and there were indeed large clouds gathering above our heads. We hear a nice story about the mussels and the way they are grown. While sailing we pass Dominic Haaij, owner of the smallest fishing kiosk in the Netherlands. The boat we sail on is used as a ferry service between Bruinisse and the Anna Jacobapolder. Back in the harbor we are treated to a last meal from Zeeland and we eat mussels straight from a huge mussel pan. And with this the journey comes to an end and it is time to leave for Brabant. And indeed the weather gods let us know that it is over because thick drops are slowly falling. Time to go home.
Thanks: Press trip Yerseke and Schouwen Duiveland
Every mentioned section in this blog can be visited as a reader! If you want to undergo the same Zeeland Experience, you only have to follow in our footsteps and you can immerse yourself in Zeeland life. I would like to take this opportunity to once again thank the organisation, the restaurants and companies that opened their doors to us. It was another truly educational adventure. ( Schouwen Duiveland what to do )
Looking for more Zeeland? Then read these articles and make one of these recipes:
Zeeland mussels are a delicacy.
Oosterschelde lobster with sea lavender herb butter.
The red king from the Oosterschelde.
What you get up close is tasty!
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
Schouwen Duiveland what to do
Great. What's the price?
The real person!
The real person!
You will have to book / arrange these parts yourself. I can't tell you exactly what each part of this press tour cost.