Whether your fish is smoked or marinated, in a tempura batter or ravioli, in a salt crust or with tartare sauce, with Patrick ’t Hart you can be sure of one thing – he cooks only the best that the sea has to offer. Showcasing pure, salty flavours in his original creations, this chef’s vast experience enables him to play with a wide range of techniques.
He takes inspiration from around the world in his fish dishes: nori adds a salty note, ajvar lends spice, a tom kha kai foam has a touch of freshness, while playful garnishes bring dishes to life. He can also turn things up a notch with an intense shellfish jus and fish cooked on the bone. Here, creative exuberance goes hand in hand with classic finesse. Located in the Maritime Quarter, chic Zeezout certainly provides diners with the full maritime experience, including a large ceramic tile fish gazing down on you as you dine!- MICHELIN guide inspectors
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