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 (served in 3 courses)

Menu € 130

Hamachi
raw, green strawberries, yuzu, jalapeño, coconut, pistachio, lavender

European lobster
Cantaloupe melon, carrot, young goat cheese, plankton, kohlrabi, citrus, huacatay oil

“Geay” oysters
poached, sea urchin, Chinese Oscietra caviar, Veuve Clicquot Champagne beurre blanc

John Dory

fresh raw almonds, cabbage, girolles, black pudding, smoked eel jus

Turbot
celeriac, Dutch mussels, samphire, roasted onion

Anjou pigeon ‘Imperial’
breast, preserved blackberries, beetroot “liquorice”,
sauce of the bones thickened with duck liver

Japanese Joshu Wagyu, Gunma A5 (50 grams)
Chinese Oscietra caviar, roasted cabbage,
jus of Dashi vinegar and black garlic (60.00 supplement per person)

Avocado
green apple, pistachio, celery

White peach
poached, parfait, aged goat cheese, yoghurt

Mango
Edel Weiss 37% chocolate, passionfruit

Accompanying wines € 85

Vegetable menu (served in 7 courses) € 95

A La Carte: Starters
Hamachi
raw, green strawberries, yuzu, jalapeño, coconut, pistachio, lavender

European lobster
Cantaloupe melon, carrot, young goat cheese, plankton, kohlrabi, citrus, huacatay oil

“Lakevelder”beef tartare
miso, shallot, Savora mustard, sunflower seeds, chive, sorrel

Garden snails
white grapes, Maroilles cheese, Tonda gentille hazelnuts, mustard, dandelion

“Geay” Oyster
poached, sea urchin, Chinese Oscietra caviar, Veuve Clicquot Champagne beurre blanc

Main Courses
Turbot
celeriac, Dutch mussels, samphire, roasted onion

John Dory
fresh raw almonds, cabbage, girolles, black pudding, smoked eel jus

Texel suckling lamb “9425”
saddle, chicory, apple, Amsterdam “Feta” cheese, sauce of the braised neck

Anjou pigeon ‘Imperial’
breast, preserved blackberries, beetroot “liquorice”,
sauce of the bones thickened with duck liver

Japanese Joshu Wagyu, Gunma A5 (50 grams)
Chinese Oscietra caviar, roasted cabbage,
jus of Dashi vinegar and black garlic

Desserts (served in 3 courses)
Avocado
green apple, pistachio, celery

White peach
poached, parfait, aged goat cheese, yoghurt

Mango
Edel Weiss 37% chocolate, passionfruit
Menu: Menu € 130
Hamachi
raw, green strawberries, yuzu, jalapeño, coconut, pistachio, lavender

European lobster
Cantaloupe melon, carrot, young goat cheese, plankton, kohlrabi, citrus, huacatay oil

“Geay” oysters
poached, sea urchin, Chinese Oscietra caviar, Veuve Clicquot Champagne beurre blanc

John Dory

fresh raw almonds, cabbage, girolles, black pudding, smoked eel jus

Turbot
celeriac, Dutch mussels, samphire, roasted onion

Anjou pigeon ‘Imperial’
breast, preserved blackberries, beetroot “liquorice”,
sauce of the bones thickened with duck liver

or

Japanese Joshu Wagyu, Gunma A5 (50 grams)
Chinese Oscietra caviar, roasted cabbage,
jus of Dashi vinegar and black garlic (60.00 supplement per person)

Avocado
green apple, pistachio, celery

White peach
poached, parfait, aged goat cheese, yoghurt

or

Mango
Edel Weiss 37% chocolate, passionfruit

Accompanying wines € 85
Selection of matching wines per course

Vegetable menu (served in 7 courses) € 95
Several vegetable dishes