Our kitchen crew provides contemporary, culinary dishes! The dishes are prepared with passion, assorted spices and fresh produce. From a carpaccio of Westvoorne beef, a rack of lamb with honey and thyme gravy, and a Stellendam fish stew to delicious desserts such as the cheese cart of different cheeses and lime bavarois with cassis syrup.
Our own Westvoorn beef from the Assenberg farm.
Almost all our beef comes from the the Assenberg family. The family owns ± 140 head of double muscled cattle of the Belgian Blue breed. The cattle love to graze outdoors but because they are not accustomed to the cold and wet winter months they spend these months in the stables. The calves suckle from their mothers for a longer time, which is healthier and better. They also receive healthy feed made only from natural ingredients, and in the spring and summer they mainly eat grass. These double muscled cattle have had a good life, and the proof of this is in the taste of the succulent meat.
A number of different fish, meat and vegetarian dishes are on the menu. A varying 3-course menu is served daily; a 4-course menu is served at the weekend, and on Friday and Saturday we serve the 5-course 'evening out' menu. A wine list has been put together from a selection of wines from around the world. We would advise you to book in advance for a table at the weekend.
The restaurant is open daily from 12 noon to 9.30 p.m.