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 € 145

Langoustine
cucumber, dill, eucalyptus
shimeji mushroom, Dutch oyster

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

Green Pertuis asparagus / 24
ramson, Herve cheese

Zonnevis
glazed, tomato, sea cucumber, artichoke aioili, lemon, chili

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, furikake and black fermented garlic
Supplement 60.00

White radish
jasmine, grapefruit, tonka beans, dryed flowers

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

Accompanying wines chef’s menu 85.00

Menu Vinkeles €115

Vegetable menu € 115

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

Green Pertuis asparagus / 24
ramson, Herve cheese

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, furikake
and black fermented garlic dashi

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 € 145
Langoustine
cucumber, dill, eucalyptus
shimeji mushroom, Dutch oyster

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

Green Pertuis asparagus / 24
ramson, Herve cheese

Zonnevis
glazed, tomato, sea cucumber, artichoke aioili, lemon, chili

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, furikake and black fermented garlic
Supplement 60.00

White radish
jasmine, grapefruit, tonka beans, dryed flowers

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

Accompanying wines chef’s menu 85.00

Menu Vinkeles €115
Norwegian scallops
sea lettuce, herring roe, sesame, sour cream, ponzu

Turbot
glazed garlic, roasted onion, artichoke, poultry jus

Sweetbreads
fregola, green tomatoes, garlic chives, raw mushroom

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

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

Accompanying wines menu 59.00

Vegetable menu € 115
Several vegetable dishes

Signature of Executive Chef Dennis Kuipers

Fine Dining Experience