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

Cardinal prawn
veal tongue, garden cress, broccoli, Umeboshi

Turbot
glazed, celeriac, Dutch mussels, samphire, roasted onion

John Dory
squid, plankton, fennel, green peas, Iberico Admicarion oil

Texel suckling lamb “9425”
saddle, chicory, apple, Dutch Feta cheese from Amsterdam, 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)

Menu € 130

Dutch brined herring
tomato, emmer wheat crisp, sour cream, mustard, dill

Hamachi
raw, smoked goat cheese, white chocolate, tapioca, sunflower seeds, puffed rice and quinoa

John Dory
squid, plankton, fennel, green peas, Iberico Admiracion oil

Turbot
glazed, celeriac, Dutch mussels, samphire, roasted onion

Dutch Suckling lamb from Texel “9425”
saddle, chicory, apple, Dutch Feta cheese from Amsterdam, 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 (60.00 supplement per person)

Avocado
green apple, pistachio, celery

Mara des Bois strawberries
mint, Edel Weiss 37% chocolate

Rhubarb
raspberry, salted peanut, Femmes de Virunga 55% chocolate

Accompanying wines € 85

Vegetable menu (served in 7 courses) € 95

A La Carte: Starters
Dutch brined herring
tomato, emmer wheat crisp, sour cream, mustard, dill

Hamachi
raw, smoked goat cheese, white chocolate, tapioca, sunflower seeds, puffed rice and quinoa

Scallops
torched with charcoal, marinated white grape, aged Dutch goat cheese from Texel, celery, yuzu

Quail
goose liver, cherry, Trapper blend

Veal kidneys
broad beans, Savora mustard

‘Pommes Tsarine’
crème fraìche, potato, Chinese Oscietra caviar (20 grams)

Main Courses
Cardinal prawn
veal tongue, garden cress, broccoli, Umeboshi

Turbot
glazed, celeriac, Dutch mussels, samphire, roasted onion

John Dory
squid, plankton, fennel, green peas, Iberico Admicarion oil

Texel suckling lamb “9425”
saddle, chicory, apple, Dutch Feta cheese from Amsterdam, 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

Mara des Bois strawberries
mint, Edel Weiss 37% chocolate

Rhubarb
raspberry, salted peanut, Femmes de Virunga 55% chocolate
Menu: Menu € 130
Dutch brined herring
tomato, emmer wheat crisp, sour cream, mustard, dill

Hamachi
raw, smoked goat cheese, white chocolate, tapioca, sunflower seeds, puffed rice and quinoa

John Dory
squid, plankton, fennel, green peas, Iberico Admiracion oil

Turbot
glazed, celeriac, Dutch mussels, samphire, roasted onion

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

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

Mara des Bois strawberries
mint, Edel Weiss 37% chocolate

or

Rhubarb
raspberry, salted peanut, Femmes de Virunga 55% chocolate

Accompanying wines € 85
Selection of matching wines per course

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