Restaurant Guide
Michelin Guide
This magnificent restaurant transports you to 1397, to the Golden Age, to tomorrow. The subtle presence of various dragons, golden details everywhere, high ceilings, large glass panels… Historical grandeur in the 21st century! Chef Bouterse complements classic cuisine with a focus on vegetables, nods to Zeeland, and original worldly inspirations. His controlled and spontaneous approach to textures and associations is captivating. For example, he prepares plaice fillet with beurre noisette. Accompanied by fondant-cooked asparagus and a spicy salad with, among other things, fresh samphire. The rich flavors of a fresh, creamy crème with vadouvan elevate the entire dish. Top! Additionally, the complete vegetarian menu of Restaurant 1397 is definitely worth exploring.
Gault & Millau
On the Grote Markt in Bergen op Zoom stands Grand Hotel De Draak, the oldest hospitality establishment in the Netherlands, with roots dating back to 1397. In this historic setting, the restaurant serves classical cuisine in the best sense of the word. Chef Torben Bouterse gives this foundation a contemporary shine with thoughtful preparations and precise execution. Service is exemplary, and sommelier Walter Lopez Gomez pairs wines with an assured sense of finesse. A highlight is the perfectly cooked Anjou pigeon with artichoke, tomato, wild garlic oil, and a delicate jus that brings depth and balance. Under the leadership of owner Frans Hazen, the team proves that historic class can effortlessly keep pace with the times.
Lekker 500
Once again, there are glowing reviews for chef Torben Bouterse, who, together with his team, holds Dutch cuisine in high esteem and gives it his own distinctive twist. Restaurant 1397, owned by Frans Hazen, is part of the historic Grand Hotel and Résidence De Draak and owes its name to the fact that the hotel already had a secure existence as a city inn in that year.
The St. Maarten Room (the oldest part of the monumental building) is a true eye-catcher as a dining room, with a large dragon painting, an illustrated world map on the ceiling, chandeliers and art on the walls. Torben has his roots in Zeeland, and you can see this in his dishes featuring fish and seafood. Moreover, vegetables play an important role in his menu.
There is an à la carte selection alongside various types of menus, including lunch on Wednesdays, Thursdays and Fridays. As an aperitif, host and knowledgeable sommelier Walter Lopez Gomez serves an alcohol-free Sparkling Inspiration 4.7 from Manufaktur Jörg Geiger – elegant and fresh.
On a large matte white plate, a refined dish of octopus seasoned with smoked paprika powder is served, topped with dots of avocado cream and yuzu. Pure and delicate in flavour, with little use of salt, as Torben is an ambassador for the Dutch Kidney Foundation and shows that less can be more.
Perfectly plated is the softly creamy canapé of organic duck liver with a mousse of pineapple and passion fruit, accompanied by a spicy Enate Gewürztraminer. A golden duo.
The highlight of the evening is Anjou pigeon breast roasted on the carcass and the leg in a crispy coating, with a garnish of artichoke – marinated and as a velvety cream – San Marzano tomato, and a powerful poultry jus enriched with cumin. We will be back!