Taste
Ostreum Group brings refined oyster & caviar experience to MASTERS SUMMER EXPO
At MASTERS SUMMER EXPO, hole 8 was about more than a perfect swing. Golfers were immersed in
During MASTERS SUMMER EXPO, hole 8 wasn't just about a clean swing. Golfers were immersed in an exclusive oyster & caviar experience by Ostreum Group, complete with freshly opened oysters, premium caviar, and a striking Oyster Gin Shot. Behind this refined concept stand two young entrepreneurs with remarkably high ambition: from Zeeland roots to an international hospitality experience that feels at home in any major city around the world.
When you say Ostreum Group, you say oysters as an experience. Amike Theune and Stijn Ars started from their Zeeland background. “We grew up with the sea, and where there is sea, there are oysters,” says Amike. What once began when two oyster girls dropped out at a festival grew into a refined concept where gastronomy, entertainment, and hospitality come together.
After De Oesterbazen, the duo felt there was room for the next step. “We learned a tremendous amount with De Oesterbazen. Things went well in the Netherlands and Belgium, but at a certain point, you realize your ambition extends further. We wanted to create something that could also exist internationally,” says Amike.
That ambition took shape in Ostreum Group. “Ostreum is actually the result of everything we have seen, learned, and refined along the way,” says Stijn. “It goes much deeper. Not just serving oysters, but creating a total experience where everything is right.”
During MASTERS SUMMER EXPO, that total experience became tangible. On hole 8, the golfers enjoyed fresh oysters, premium caviar, and an Oyster Gin Shot.
According to Amike and Stijn, the difference lies in the details. “De Oesterbazen is accessible, playful, and suitable for many occasions. Ostreum is more refined. Everything is well thought out and chosen more consciously,” says Amike. Stijn adds: “We truly view Ostreum as an art form. Hence our slogan: Oysters like you've never experienced. It is about next-level hospitality, where every detail counts.”
According to them, a good oyster is not just about the product itself. “It starts with the basics: freshness, aroma, and how the oyster opens. That simply has to be right,” says Amike. Stijn compares it to a five-star hotel: “There, it’s not just about the bed, but about everything surrounding it. That attention to detail ultimately makes the difference.”
And it is precisely that 'everything surrounding it' that Ostreum stands for. “The oyster is the starting point, but the experience surrounding it determines how the moment is perceived,” says Amike. Their long-term goal? To build a brand that stands for quality, experience, and luxury hospitality. Or as Stijn puts it: “That Ostreum becomes synonymous with luxury hospitality.”
