Our hotel restaurant Auberge 1953 knows how to ride the waves of seasonal change. Fish plays the lead. Owner George Muns and his wife Maîté are proud of their always fresh fish specialities from the province of Zeeland: lobster, turbot, brill, oysters, mussels and eels. The kitchen also has a deft touch when it comes to mouth-watering meat and game dishes.

Give your taste buds a treat and have suitable wines with your lunch or dinner. One thing is certain: you’ll definitely be back for more culinary goodness from Auberge 1953.


Be surprised by the Auberge 1953 menu. All the space you need for a business lunch or a dinner, uncomplicated or spectacular and extensive. The perfect combination of culinary enjoyment and an informal ambiance provides the basis for the reputation the restaurant has built up in the surrounding area.

good lunch

Whether you are in a rush or have plenty of time, you deserve a moment of pleasure: lunch at Auberge 1953. A delectable range of fresh breads and wonderful egg dishes are only two examples of the exquisite menu. Want to do business and eat well? Reserve the one-hour Business Lunch. Its three courses introduce you to our kitchen’s finest dishes.

culinary calendar

Every season, restaurant Auberge 1953 organises culinary events that no gourmet can afford to miss. View the latest events on the culinary calendar and jot them down in your diary! You can always compile your own three-course menu with a selection of seasonal dishes. A very affordable gourmet menu, entirely in line with your wishes & tastes!

good to know!


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