Grand Hotel De Draak and Restaurant 1397
When the hotel becomes the reason to go
Some places outlive their original purpose, yet continue to function with consistency. Grand Hotel De Draak is one of them. Operating since 1397, it is the oldest hotel in the Netherlands (and even the Benelux). That history is not just a detail, it defines your stay. The building has seen Bergen op Zoom at its peak as a trading city, in conflict, and into its current role.
Published 13 April 2026
Grand Hotel De Draak is not a hotel that was designed in one go. It has been shaped over centuries, with fires, rebuilds and extensions leaving their mark. Parts of the structure go back to the 14th and 15th century, and today the whole property is protected as a historic monument.
You notice that immediately once inside. The 62 rooms are spread across different buildings, and the layout shifts as you move through the hotel. Corridors narrow or open up, ceilings rise and drop, and no two rooms feel quite the same. That makes the hotel feel authentic.
© photo: Travel Magazine Belgium (hotel reception)
We stayed in a Junior Suite Grand Lit, with a queen-size bed and a small seating area. Like the rest of the hotel, the room reflects the way the property has evolved over time. The rooms are spread across five historic houses, so no two layouts are the same. Some rooms feel more contemporary, others lean towards English or Empire styles.
It is an old building, and that comes with its limits. You will hear neighbouring rooms at times, and the wooden floors creak. That is part of the reality here.
© photo: Travel Magazine Belgium
Breakfast is served in timed slots in Restaurant 1397, with a buffet set up in the kitchen, offering a well-presented and generous selection that combines local products such as sourdough bread, cheese and charcuterie with high-quality international elements.
Restaurant 1397
The hotel provides context, but Restaurant 1397 gives the stay its real strength.
Chef Torben Bouterse, a native of Zeeland, works from a classical base with a precise, modern approach. Ingredients are largely local, with a clear focus on products from his home region. The level is recognised with a Gault&Millau score of 14,5 and it is listed in the Michelin guide.
We opted for the four-course menu, with the flexibility to replace dessert with a cheese selection or lovely table-side prepared crêpes Suzette.
We appreciated the well-prepared Holstein beef tartare with Italian caviar (see photo) and the lamb with a crust of green herbs, both precise and well balanced. We chose the crêpes Suzette to finish, freshly made, served with a sauce of orange pieces and Grand Marnier. The accompanying ice cream was well made.
The wine pairings were well chosen, and the maître is a professional, with strong wine knowledge and the ability to explain each selection in a clear way. Service is confident and highly professional.
In my view, the restaurant does more than support the hotel, it makes the entire experience. And it performs at a level that competes with a number of Michelin-starred restaurants.
© photo: Travel Magazine Belgium
Bar and spa add balance
Before dinner, we stopped at The Bar for a drink and started with a glass of the house Prosecco, which was well chosen. The atmosphere is relaxed without trying too hard. The bartender works with control and confidence, and that shows in the cocktails.
After dinner, we came back for a coffee by the fire. That changes the tone of the space. It feels more intimate, quieter.
This is not a typical hotel bar. It stands on its own, with a clear identity, and it attracts locals as well. That mix gives it more credibility than most hotel bars achieve.
© photo: Travel Magazine Belgium
The spa is compact, modern and it has a fireplace. It is not a reason to choose the hotel, but it works well as an option on a rainy afternoon or as a quiet moment before dinner.
A slow city with enough depth
Bergen op Zoom works because it is compact and calm. It is a slow city, with a few nice terraces that make it easy to spend time without planning too much. The 'Grote Markt' acts as a central point, and everything is within walking distance.
For cultural depth, the Markiezenhof is essential. Built in the late 15th century by the Mechelen architects Antoon and Rombout Keldermans, it served as the residence of the Lords and later Marquises of Bergen op Zoom and remains one of the more refined city palaces in Western Europe. The interiors are well preserved and still reflect that status. Today, the building functions as a museum and regional archive, with a focus on the history of the city and its surroundings, complemented by a programme of smaller exhibitions, lectures and cultural events that keep the site active.
The city counts over 300 listed monuments, but the overall scale remains rather small. That balance is both its strength and its limitation.
© photo: Travel Magazine Belgium - Markiezenhof interior
Why it makes sense to stay here
In my view, the reason to go to Bergen op Zoom is Grand Hotel De Draak and Restaurant 1397. The hotel provides a base, the restaurant justifies the stay, and the city plays a nice supporting role. Grand Hotel De Draak website.
Grand Hotel De Draak is a member of Quality Lodgings, a collection of independent hotels across Europe known for consistent hospitality standards and a strong culinary focus.
Photography with Fujifilm X100VI