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

The unique restaurant name refers to the year 1397. This establishment was already operating as a restaurant back then, making it the oldest hospitality business in the country. Located in the Grote Markt of Bergen op Zoom, Grand Hotel De Draak, with its restaurant, is indeed a historical landmark in itself. However, owner Frans Hazen and chef Torben Bouterse also add a delightful culinary value that is entirely in line with the status of its glorious and centuries-old past. We enjoy flawlessly cooked sole with a juicy garnish of mussels, razor clams, and pumpkin, as well as sweetbreads with cauliflower, anchovies, and XO sauce.

Lekker 500

Owner Frans Hazen has his affairs well organized at Grand Hotel De Draak, located in the historic center of Bergen op Zoom. Restaurant 1397 is part of this oldest hospitality establishment in the Netherlands, and the grandeur of the surroundings alone is worth a visit. However, that would do a disservice to the culinary level of chef Torben Bouterse and his young and ambitious team, as experiencing his skills is truly a celebration. In a brand-new kitchen equipped with all sustainable conveniences, refined and innovative dishes are prepared using predominantly local seasonal products. Torben's Zeeland roots are reflected in a variety of seafood dishes, and he doesn’t shy away from regularly adding an Asian flair.

It is the passionate sommelier Walter Lopez Gomez, who was born and raised in Mexico, who pairs the wines. Rest assured, his selections are surprising and delightful, which is fitting for the price charged for the wines. With a glass of Crémant D'Alsace from Domaine Kientzler, we are served welcome bites such as batter-fried warm cauliflower with curry mayonnaise and homemade joppiesaus. Applause for the perfectly prepared lobster with a nice firm bite under a thin, transparent layer of espresso, surrounded by a sweet-sour foamy beurre blanc of sauerkraut. Served on beautifully modern crockery. Equally good is the sweetbreads with XO sauce and a quenelle of cauliflower puree, accompanied by softly roasted little gem lettuce with crispy potato bits on the side. A place to keep an eye on. The Top 100 is within reach.