Zeezout

With Patrick ’t Hart, you can be sure of one thing – he cooks only the best that the sea has to offer. His original dishes preserve the pure flavour of the ingredients, while his vast experience allows him to use a wide range of culinary techniques and a selection of distinctive and playful garnishes. A maritime dining experience with real style.

What makes it distinctive

• A one-star seafood restaurant where technique stays classical but the flavour cues travel, nori, sambai and tom kha kai sit comfortably beside shellfish jus and fish cooked on the bone
• A kitchen built around the sea's best catch, smoked, marinated, tempura-fried, stuffed into ravioli, or sealed in salt crust
• Set-menu format for larger parties, with the chef choosing courses while accommodating preferences and allergies

Signature ingredients and dishes

• Scallops and other shellfish, handled with classic technique and modern garnishes
• Whole fish and fillets, including fish baked in a salt crust
• Bouillabaisse and other seafood-led signatures
• Sea bass and dorade, often paired with bright, aromatic sauces

Menus and pricing

• 3-course lunch menu: €57.50
• 3-course surprise lunch menu: €70.00
• 4-course menu: €80.00
• 5-course menu: €90.00
• 6-course menu: €100.00