Publication date: 08/22/2025
Lake Grevelingen, Zeeland’s marine jewel
An exceptional nature reserve
The Grevelingenmeer, or Lake Grevelingen, is the largest saltwater lake in Western Europe, covering 11,000 hectares. Located in northern Zeeland, on the border with South Holland, this unique body of water is a nature reserve of outstanding beauty, home to preserved flora and fauna. It is also renowned for its oysters and lobsters.
A favourite nautical base for sailors
Lake Grevelingen is also a prime destination for water sports enthusiasts:
- Sailing and regattas, thanks to its calm and well-sheltered waters
- Recreational fishing, especially for brown shrimps and flatfish
- Diving and snorkelling in rocky areas rich in biodiversity
- Kitesurfing and paddleboarding on Brouwersdam beaches
On the shores of this saltwater lake lies Jachthaven Bruinisse, one of the largest marinas in the Netherlands, with over 1,000 berths. Easily accessible from Rotterdam or Antwerp, it welcomes many European sailors every year.
Jachthaven Bruinisse, a premium and family-friendly marina
Jachthaven Bruinisse stands out for its friendly atmosphere and high-quality facilities. The port combines modernity and tradition, offering a wide range of services for sailors:
- Water and electricity terminals on all pontoons
- Free WiFi throughout the marina
- Fuel station and a full technical area
- Shipyard and maintenance services
- Shops and supermarket in the immediate vicinity
- Aquadelta Centre (with swimming pool, bowling, mini-golf, restaurants)
- Bike rentals to explore the Zeeland countryside
Another highlight: the proximity of the charming town of Bruinisse, nicknamed “Bru” by locals. This former fishing village hosts the annual Visserijdagen, a culinary festival dedicated to seafood. A perfect immersion into the local gastronomic culture!
Local gastronomy: Zeeland’s delights
Zeeland is renowned throughout the Netherlands for its seafood: mussels, oysters, lobsters and brown shrimps. Here, the sea is on the plate at every meal.
Zeeland mussels, a local emblem
Zeeland mussels, plump and flavoursome, are cultivated in the salty waters of Lake Grevelingen. Their unique taste comes from a marine terroir rich in minerals.
Traditionally served à la marinière with white wine, they are enjoyed with crispy fries or rustic bread. You’ll find them on the menu in every restaurant in Bruinisse, often paired with a glass of local blonde beer.
➡️ Where to enjoy Zeeland mussels?
- Brasserie Vluchthaven
- Bru 17 Habrakenvis
- Sailor’s Inn, Jachthaven Bruinisse
Smoked fish and local cured specialities
Beyond mussels, pickled herring, smoked mackerel and wild salmon are staples of Zeeland cuisine. Served on buttered bread or in salads, these are popular as starters or appetisers. To these we can add:
“Zeeuwse spek”: spiced, lightly smoked pork belly, very popular in sandwiches or as a savoury topping.
- Local goat’s cheese, often matured on small farms and flavoured with herbs or mustard seeds.
- North Sea brown shrimps, traditionally fished and served peeled in both cold and hot dishes.
The Zeeland Bolus: iconic cinnamon brioche
On the sweet side, the Zeeland Bolus is an icon of local pastry. Originating from Zeeland, this snail-shaped brioche roll is generously coated with brown sugar and cinnamon. Its name is thought to come from Portuguese-Jewish communities who settled in the Netherlands in the 17th century, introducing this bakery tradition.
Soft inside and slightly caramelised outside, the Bolus is usually enjoyed at breakfast or with a cup of coffee, often still warm.
➡️ Where to taste a good Bolus?
Recipe: Zeeland mussels
Ingredients (serves 4)
- 2 kg Zeeland mussels
- 2 shallots
- 2 garlic cloves
- 1 celery stalk
- 30 g butter
- 1 bouquet garni (thyme, bay leaf, parsley)
- 25 cl dry white wine
- Freshly ground black pepper
Equipment needed
- 1 large pot or casserole
- 1 paring knife
- 1 wooden spoon
Preparation
- Cleaning the mussels: Rinse under cold water and scrape shells if necessary.
- Preparing the ingredients: Finely chop shallots, garlic and celery.
- Cooking: Melt butter in a casserole, add shallots, garlic and celery, and gently sauté without browning.
- Adding the mussels: Add mussels and bouquet garni, pour in white wine, season with pepper.
- Final cooking: Cover and cook over high heat for 5–7 minutes, stirring occasionally. Mussels are ready once all are open.
- Serving: Serve immediately with crusty bread or fries for a 100% Zeeland experience!
Bonus: a flavourful journey with spices
To give a twist to this traditional recipe, why not add an exotic touch?
- Curry and coconut milk: For a Thai version, add a tablespoon of red curry paste and replace the wine with coconut milk.
- Saffron and coriander: A few saffron strands will bring unique colour and fragrance.
- Lemongrass and ginger: Perfect for a fresher and lightly spiced variation.
Recipe: Zeeland Bolus
Ingredients (serves 4)
- 250 g flour
- 10 g baker’s yeast
- 100 ml lukewarm milk
- 50g butter
- 1 egg
- 75 g brown sugar
- 1 teaspoon cinnamon
- 1 pinch of salt
Equipment needed
- Mixing bowl
- Whisk
- Oven
- Baking tray
Preparation
- Making the dough: Mix yeast with lukewarm milk, then add flour, egg and salt. Knead until smooth.
- Resting: Leave the dough to rise for about 1 hour in a warm place.
- Shaping: Roll out the dough, sprinkle with brown sugar and cinnamon, then roll into a snail shape.
- Baking: Place on a tray, leave to rest for another 30 minutes, then bake at 180°C for 15 minutes.
- Serving: Enjoy warm with coffee or hot chocolate.
If you recreate these recipes, on land or at sea, share your photos with the hashtag #GalleyRecipes!
