Signature of Executive Chef Dennis Kuipers

Echoing the décor of the hotel, Executive Chef Dennis Kuipers’ menu combines the traditional and the modern French cuisine. The dishes served in Restaurant Vinkeles show Kuipers’ love of the contemporary French cuisine. He combines the freshest ingredients to produce a menu that is delicious and unique to Restaurant Vinkeles.

For an impression of our Menu please click on the tabs below. Please do note that our Restaurant works with seasonal products only, which could lead to changes at all times.

A La Carte
Menu

Starters

Main Courses

Desserts

Menu Chef's signature € 140

Langoustine
cucumber, dill, eucalyptus
shimeji mushroom, Dutch oyster

Norwegian scallops
sea lettuce, herring roe, sesame furikake, sour cream, ponzu

Dover sole
fennel, white grapes, beurre blanc

Sweetbreads
fregola, green tomatoes, garlic chives, raw mushroom

Bone marrow
smoked, veal consommé, black truffle, spelt, mustard seeds

Anjou pigeon “au sang” Imperial
breast, preserved blackberries, Forono beetroot “liquorice”,
sauce of the bones thickened with duck liver

Wagyu A5 “Gunma prefecture” ( 50 gr )
sirloin, Chinese imperial caviar,
roasted cabbage, Nanatsuboshi Hokkaido rice,
jus of Dashi vinegar and black fermented garlic
Supplement 60.00

Avocado
pistachio, green apple, celery

Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Accompanying wines chef’s menu 85.00

Menu Vinkeles €110

Vegetable menu € 110

A La Carte: Starters
Seabream ”Royal”
raw, bucktorn, rosemary, lychee

North sea crab
potato, orange-blossom, lime, sea urchin

Duck liver
caramel, almond, Sakura, cusco chuncho 100% chocolate

Black truffle
white ”krombek” beans, egg yolk, Parmesan cheese, duck fat

Main Courses
Turbot
glazed, garlic, roasted onion, artichoke, poultry jus

Anjou pigeon “au sang” Imperial
breast, preserved blackberries, Forono beetroot “liquorice”,
sauce of the bones thickened with duck liver

Dutch venison
black salsify, fresh walnuts, purslane,
jus of the braised leg

Wagyu A5 “Gunma prefecture” ( 50 gr )
sirloin, Chinese imperial caviar, roasted cabbage,
Nanatsuboshi Hokkaido rice, jus of Dashi vinegar
and black fermented garlic

Desserts
Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Original Beans chocolate
4 different selections, cornflakes, hazelnut

Toffee souffle
caramel, vanilla, Earl Grey sorbet
Menu: Menu Chef's signature € 140
Langoustine
cucumber, dill, eucalyptus
shimeji mushroom, Dutch oyster

Norwegian scallops
sea lettuce, herring roe, sesame furikake, sour cream, ponzu

Dover sole
fennel, white grapes, beurre blanc

Sweetbreads
fregola, green tomatoes, garlic chives, raw mushroom

Bone marrow
smoked, veal consommé, black truffle, spelt, mustard seeds

Anjou pigeon “au sang” Imperial
breast, preserved blackberries, Forono beetroot “liquorice”,
sauce of the bones thickened with duck liver

or

Wagyu A5 “Gunma prefecture” ( 50 gr )
sirloin, Chinese imperial caviar,
roasted cabbage, Nanatsuboshi Hokkaido rice,
jus of Dashi vinegar and black fermented garlic
Supplement 60.00

Avocado
pistachio, green apple, celery

Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Accompanying wines chef’s menu 85.00

Menu Vinkeles €110
Norwegian scallops
sea lettuce, herring roe, sesame furikake, sour cream, ponzu

Dover sole
fennel, white grapes, beurre blanc

Sweetbreads
fregola, green tomatoes, garlic chives, raw mushroom

Dutch venison
black salsify, fresh walnuts, purslane,
jus of the braised leg

Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Accompanying wines menu 59.00

Vegetable menu € 110
Several vegetable dishes

Signature of Executive Chef Dennis Kuipers

Fine Dining Experience