De Zure Bom

“De Zure Bom was a breakfast and lunch spot located on the Weelde grounds in Rotterdam-West. The establishment was located at Marconistraat 39, 3029 AG Rotterdam, within the Vierhavensgebied. Public listings now indicate that the location is permanently closed. As such, De Zure Bom is now primarily part of the recent hospitality history of Delfshaven and the M4H area.”

“The spot opened on May 24, 2019, in a greenhouse on the Weelde grounds. Upon opening, De Buik van Rotterdam spoke with co-owners Sander de Vogel and Puck Gal. The composition of the group behind the business was not always described consistently in public sources. An early article mentioned a group of four friends including Sander, Puck, Eva Reinalda, and Leonie Zernitz. A later campaign for a book project listed Sander, Eva, Sasha, Puck, and Leonie as five friends from various creative backgrounds.”

“The concept of De Zure Bom was described as a “canteen for the good life”. In practice, it was a spot for breakfast and lunch, featuring an open kitchen and a counter where dishes were displayed. The establishment operated without table menus; visitors didn’t choose from a traditional menu at the table, but instead viewed the offerings at the counter.”

“This format complemented a kitchen that relied heavily on the seasons. The available produce partly determined what was prepared at any given moment. Sources also highlight a focus on repurposing by-products. Additionally, they explored cooking with products salvaged from fruit containers in the port area. This points to a kitchen that looked not only at flavor, but also at provenance and waste streams.”

“For coffee enthusiasts, the choice of filter coffee is particularly noteworthy. De Buik van Rotterdam documented that the filter coffee was sourced from Evermore, a Rotterdam-based company specializing in tea, coffee, and chocolate. M4H Rotterdam also cited filter coffee from Evermore Thee ὚ Koffie ὚ Chocola as one of De Zure Bom’s product choices. Furthermore, Evermore listed De Zure Bom on its own list of points of sale in the Vierhavensgebied.”

“The establishment made a conscious decision not to serve cappuccinos. The emphasis was on filter coffee rather than an extensive espresso menu. No other brewing methods beyond filter coffee were recorded in the available sources. Consequently, the coffee story is limited to a clearly documented choice: filter coffee from Evermore as part of the daily offering.”

“De Zure Bom linked its kitchen to a broader vision of provenance. M4H Rotterdam noted Sander’s explanation regarding transparency: knowing where products come from and how they are made. This included the ambition to make as much as possible in-house. Where the creators believed this contributed to a sustainable society, they sourced their ingredients as locally as possible.”

The listed suppliers provide a clear picture of this approach. Alongside Evermore, others mentioned included Blije Wijnen, Booij Kaasmakers, CiderCider, and Meneer Leffers from Delft, who provided the sourdough bread. The menu consisted largely of vegetarian and vegan dishes; fish or meat only appeared when the operators could fully vouch for its origin.

De Zure Bom was part of the daytime programming at Weelde. In the evenings, other parties were active on the same site, such as Kumzits, bar.cult, De Zandbar, and Het Poolcafé. Inside De Zure Bom, there was also a yellow exhibition space where a different artist was invited every month, each exhibition accompanied by an opening event.

The idea for “Het Zure Bom boek” aligned with that combination of food, art, and suppliers. The described campaign mentioned a book featuring recipes, artists from the exhibition space, images from the vegetable garden, texts, and suppliers. Publicly available social media posts also mention a pop quiz and a Christmas market at De Zure Bom. Specific workshops or tastings organized by De Zure Bom itself are not documented in the provided sources.

De Zure Bom gained attention in local and city publications. De Buik van Rotterdam wrote about the opening, the founders, and the concept in May 2019. M4H Rotterdam created a profile titled “Havenmaker #84”. In March 2022, De Buik reported that De Zure Bom was starting its final season at Weelde. In August 2023, it was reported that De Zure Bom had closed and that Puck Gall later worked with Maud van Berlo at Prêt à Boire.

The venue also briefly appeared in non-local media. In September 2022, Condé Nast Traveler used a caption identifying De Zure Bom as a restaurant at Weelde. This mention remained factual: De Zure Bom was part of a site frequently mentioned in connection with urban renewal in Rotterdam.

De Zure Bom was not a classic coffee bar with an extensive menu of espresso drinks. Available information points to a breakfast and lunch spot where filter coffee from Evermore played a central role. The establishment combined food, art, suppliers, and a seasonal kitchen on the Weelde grounds. Now that the location has closed, what remains is its documented profile: a Rotterdam daytime concept with a focus on provenance, waste reduction, filter coffee, and local collaboration.