“It all started during the pandemic,” says Cor Roeleveld, speaking from the cosy bar where natural wood and navy blue take centre stage, thanks to the styling of his partner Ghislaine Derks. “We started doing deliveries back then, and it was such a success that we needed more space. So we took over this former pizzeria, just across from our restaurants Vigo and The Old Jazz.”

Although the delivery service is still going strong, that alone wasn’t enough reason to keep the premises. “But the terrace absolutely was,” says Roeleveld, pointing outside. “It’s spacious and gets the sun in every season. It’s a unique spot on De Fred that really invites you to sit and enjoy a drink.” And that was exactly what the Scheveningen empire was missing. “It’s easy-going here, nothing is expected, anything goes. A bit like being on holiday. Drinks are the focus and if food joins in later, that’s a bonus.”

'Pairing'

With nearly forty wines by the glass, eight types of oysters and twenty tapas dishes, the choice can be overwhelming. “Wine and oysters are such diverse products – the pairing possibilities are endless,” says Wiep van der Veen, who runs Vinostra together with Nuria Krijger. “And the bar is in the Statenkwartier, where expectations are high, especially with all the expats and their food knowledge. That’s why we created a separate oyster menu with wine suggestions.”

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When it comes to oyster wines, Vinostra focuses on a triangle of the Loire, Moselle and Alsace, plus the Spanish region Terra Alta. Van der Veen’s personal favourites? “The Chablis by William Fèvre – a lively, juicy chardonnay with hints of citrus and minerality. It goes really well with oysters. But also the classic, refreshingly crisp pinot blanc from Gustave Lorentz is excellent. It’s called L’ami des crustacés for a reason – the friend of shellfish. And you know what’s fun? You can order every wine by the half glass or carafe.”

Umami

Among the oysters you’ll find both familiar names and new discoveries. “We’ve got oysters from Zeeland of course, beautiful regional Dutch products. And Normandy is represented too, including the young fine de claire,” says Van der Veen. “We also have the Gillardeau, grown in France but originally from Ireland, and its Irish ‘cousin’, which is a bit creamier. There’s also the robust Portuguese Aveiro oyster and the remarkable umami oyster an Irish oyster matured in Zeeland.”

In addition to the various toppings, including the popular The Old Jazz dressing with passion fruit ponzu and nori crumble, there is a monthly special oyster. “One with a camembert gratin, for example, or grilled with anchovy butter, always something different and fun,” says Van der Veen, who also highlights the dinner options. “We always serve whole fish, like sea bream in a salt crust or sea bass. And there’s côte de boeuf, fruits de mer and Zeeland mussels as well.”

“With Vinostra we’ve created something that’s genuinely different,” Roeleveld concludes. “I find the actual Mediterranean far too hot, but the food and the atmosphere are brilliant. And that’s exactly what we want to bring here.”

www.vinostra.nl