Tiziana's Herberg
·Hotels
Offsite parking discounted rates availableElectric bicycle charging stationGuest education on local ecosystems and cultureLuggage storageExpress check-in/check-outFax/photocopyingAll 40 facilities +
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Room types · 1
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Double Room with Private Bathroom
1 × Double bed17 ㎡up to 2
Providing free toiletries, this double room includes a private bathroom with a shower and a hairdryer. The double room features carpeted floors and provides a tea and coffee maker, a wardrobe and garden views. The unit offers 1 bed.
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Facilities · 40
All facilities & services listed by the hotel (aggregated across sources).
Offsite parking discounted rates availableElectric bicycle charging stationGuest education on local ecosystems and cultureLuggage storageExpress check-in/check-outFax/photocopyingParkingPrivate check-in/check-outBoard games/puzzlesShared kitchenAdult onlyOutdoor furnitureStaff adhere to local safety protocolsGuest rooms disinfected between staysPhysical distancing rules followedCashless payment availableFirst aid kit availableSanitized tableware & silverwareGuests can opt-out any cleaning services during staySmoke alarmsShared stationery like menus, pens are removedPhysical distancing in dining areasKey accessFood delivered to guest roomDelivered food - securely coveredInternet accessJapanese gardenExpress check-inElectric bicycle charging stationConcerts/live showsOffsite parking discounted rates availableSecured parkingBeach toysArt gallery on siteVegetarian menu options availableFree wired internetGolf cartGuest education on local ecosystems and cultureNon-smoking roomsNon-smoking throughout
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Nearby & map
DiningSights
1
Restaurant Rootsch
Modern French
€€€
Restaurant Rootsch boasts an enchanting location on Zierikzee's charming Oude Haven (old harbour) and is every bit as elegant as the boutique hotel Mondragon, in which it is housed. Nods to Zeeland are woven into every detail – from the decor to the menu. Bradley Deurloo lets the wonderful quality of his ingredients shine through in unfussy dishes. Combining lightly seared scallops, gently braised leeks, a creamy sherry-infused beurre blanc and lacinato kale chips, for example, he creates a plate of pure joy. This cuisine is beautifully in tune with the times and steers clear of unnecessary co
479m
2
Codium
Creative, Seasonal Cuisine · ★ Michelin
€€€
Zeeland shows its cosmopolitan side at Codium. This colourful restaurant has a Scandinavian-Japanese zen aesthetic that reflects the understated exuberance of the cuisine. Codium (named after a type of seaweed) is committed to Zeeland's terroir, yet open-minded when it comes to fresh, creative ideas. Seafood from the Eastern Scheldt and the North Sea are, of course, staples of the menu. But Wouter Kik is just as fond of working with Zeeland lamb. For example, the chef grills turbot on the bone, poaches it in olive oil and presents it encircled by a jus based on a full-bodied fish fumet with th
16.2km
3
Karel V
French · Bib
€€
Oozing with character, this historical building (1555) at City Harbour Goes leaves no one unmoved. With its open fireplace, gorgeous waterfront terrace and the paintings, Karel V is a true gem. Stefan Schipper combines classic culinary technique with fresh inspirations from around the globe. In his fantastic set menu, he might present steamed mussels in a mild curry sauce with lemongrass and then go on to serve up sole meunière with freshly cut chips and a zesty ravigote sauce. These revamped brasserie dishes never fail to please. And rest assured – you will not leave the table hungry here!
16.1km
4
Katseveer
regional, seafood
€€€
Having taken over Katseveer, chef Leon Vermaire and maître d' and sommelier Paul Labruijere are steadily finding their feet. For many years, they have been working at this restaurant that showcases the best of what Eastern Scheldt has to offer. This former ferry waiting room commands stunning views of passing ships and the surrounding countryside.Zeeland produce reigns supreme in chef Vermaire's culinary world. Whether Zeeland venison or North Sea crab, top-notch, locally sourced ingredients play the starring role. His dishes – often really creative – are beautifully crafted and frequently use
12.6km
5
Rozewied
regional
€€€
Rozewied, "poppy" in Zeelandic, is the joint venture of Ferdy and Noëmie. The two of them do everything themselves in this centuries-old building, into which they have breathed new life, while taking care to preserve its historical character. In the kitchen, classical combinations are given a modern twist. Lamb, for example, is paired with garlic, but with the lightness and playfulness expected by today's diners. The chefs give pride of place to European produce, and have a penchant for fish dishes and delicate sauces.
13.0km
6
Het Binnenhof
Modern French
€€
Het Binnenhof exudes all the charm of Goes's historic centre. A narrow alleyway leads you to this stylishly refurbished restaurant, which is tucked away in a courtyard and boasts an inviting terrace. The seafood comes directly from the Vismijn Colijnsplaat fish auction; the vegetables and meat are also locally sourced. Chef Arjen spoils you for choice with his à la carte and set menus, and it doesn't stop there! Generous and highly accomplished, he whips up the most fabulous sauces.
16.1km
7
Lilou
French
€€
This restaurant set in a row of townhouses in the centre of Goes evokes the spirit of Paris. Round marble-topped tables, high ceilings, tiled floors, French chansons – this bistro has it all. Both the tempting menu and the wines also draw on French tradition. Well-seasoned hand-cut steak tartare; pan-fried sea bream accompanied by a rich beurre blanc with fresh, zesty notes; a shellfish platter, or profiteroles with vanilla ice cream and chocolate sauce: diners are spoilt for choice! If in need of recommendations, ask the amiable hostess, who will be happy to help.
16.2km
8
De Kluizenaer
Modern French
€€
This former savings bank has been converted into a restaurant with a touch of industrial decor, with large drawings providing a bit of fun. The internationally seasoned chef brings punchy flavours to the plate to present his own vision of gastronomy. His cuisine is resolutely contemporary, involving robust taste combinations.
16.2km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.