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

Norwegian scallops
Jerusalem artichoke, apple, sesame, ice plant, pancetta, Breizh curry

Turbot
Dutch mussels, celeriac, roasted onion, sorrel

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

Texel suckling lamb “9425”
saddle, kidney, thin flank, chicory, apple,
sauce of the braised neck

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

Desserts

Menu € 140

Hamachi
raw, jalapeño, coconut, pistachio

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

Gillardeau oyster nr 2
poached in Veuve Clicquot Champagne, butter lettuce, aged Dutch bacon

Norwegian scallops
Jerusalem artichoke, apple, sesame, ice plant, pancetta, Breizh curry

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

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

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

Avocado
pistachio, green apple, celery

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

Accompanying wines € 85

Vegetable menu (served in 7 courses) € 95

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

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

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

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

Pommes Tsarine
Chinese imperial caviar ( 20 gr ), crème fraîche sorbet, potato, nutmeg

Main Courses
Norwegian scallops
Jerusalem artichoke, apple, sesame, ice plant, pancetta, Breizh curry

Turbot
Dutch mussels, celeriac, roasted onion, sorrel

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

Texel suckling lamb “9425”
saddle, kidney, thin flank, chicory, apple,
sauce of the braised neck

Japanese 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 € 140
Hamachi
raw, jalapeño, coconut, pistachio

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

Gillardeau oyster nr 2
poached in Veuve Clicquot Champagne, butter lettuce, aged Dutch bacon

Norwegian scallops
Jerusalem artichoke, apple, sesame, ice plant, pancetta, Breizh curry

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

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

or

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

Avocado
pistachio, green apple, celery

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

Accompanying wines € 85
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