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 € 140

Hamachi
raw, jalapeño, coconut, pistachio

Green Pertuis asparagus / 24
ramson, Herve cheese

Wild sea bass
young vegetables, Majestic oysters, poultry and cockles jus

Sweetbreads
oxtail broth, fregula tostata, green tomatoes, ras al hanout

Turbot
glazed, garlic, roasted Cevenne onion, artichoke

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

Japanese Wagyu A5 “Gunma prefecture”
sirloin, Chinese Oscietra caviar, roasted cabbage,
jus of Dashi vinegar and black garlic (55.00 supplement per person)

Celeriac
buttermilk, lemon thyme, Edel Weiss 40% chocolate, nutmeg

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

Accompanying wines € 76

Vegetable menu (served in 7 courses) € 95

A La Carte: Starters
Hamachi
raw, jalapeño, coconut, pistachio

Langoustine 3/5
kohlrabi, tiger milk, rose water, avocado, citrus, Myouga ginger, carrot, goat cheese

Duck liver
caramel, almond milk, cherry blossom, cusco chuncho 100% chocolate

Green Pertuis asparagus / 24
ramson, Herve cheese

Pommes Tsarine
Chinese Oscietra kaviaar (20 gr), crème fraîche sorbet, potato, nutmeg

Main Courses
Dutch “Oosterschelde” lobster
morels, green peas, white asparagus, sea lavender, quail egg, ramson

John Dory
hazelnut, quinoa, mustard, citrus, Dutch shrimps, raw asparagus

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

Japanese Wagyu A5 “Gunma prefecture”
sirloin, Chinese Oscietra caviar, roasted cabbage, daikon, ginger,
jus of Dashi vinegar and black garlic

Desserts (served in 3 courses)
Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Avocado
green apple, pistachio, celery

Original Beans chocolate
4 different selections, cornflakes, hazelnut

Toffee souffle
caramel, vanilla, Earl Grey sorbet
Menu: Menu € 140
Hamachi
raw, jalapeño, coconut, pistachio

Green Pertuis asparagus / 24
ramson, Herve cheese

Wild sea bass
young vegetables, Majestic oysters, poultry and cockles jus

Sweetbreads
oxtail broth, fregula tostata, green tomatoes, ras al hanout

Turbot
glazed, garlic, roasted Cevenne onion, artichoke

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

or

Japanese Wagyu A5 “Gunma prefecture”
sirloin, Chinese Oscietra caviar, roasted cabbage,
jus of Dashi vinegar and black garlic (55.00 supplement per person)

Celeriac
buttermilk, lemon thyme, Edel Weiss 40% chocolate, nutmeg

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

Accompanying wines € 76
Selection of matching wines per course

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

Signature of Executive Chef Dennis Kuipers

Fine Dining Experience