Menukaart

Diner

Starters

Platter with daily-fresh baked bread with olive oil, butter, sea salt and pepper | 5,-

Platter with a variety of delicious cured hams and/or dried sausage from our charcuterie | 9,75

Pimientos Padron fried and sprinkled with sea salt | 5,25

Fresh oysters served with lemon and a homemade vinaigrette | 3,- per oyster

Stiel’s antipasti platter; a plate with a selection of delicacies and bread | 14,50

Chefs menu

Let the chefs surprise you and enjoy the specialties they serve.
We can of course take into account dietary requirements and / or preferences.

3-courses 36,50
4-courses 45,00
5-courses 52,50
6-courses 60,00
7-courses 67,50

We always have at least 20 open wines. Do you prefer to drink alcohol-free?
We are happy to advise you on a matching non-alcoholic wine, a nice vintage tea, cider or cocktail.

à la carte

Compose your own dinner choosing from a range of dishes.
As a guideline, we advise that you select between 2 and 4 dishes.
We will leave the order of service to our chefs.
The à la carte dishes cost 15 euros per dish and can be combined with the specials.

Red mullet with white split pea cream, little gem, chorizo and sweet en sour onion en caper vinaigrette *V

Pan-fried duck liver with butternut squash fudge, brioche, fig and pecans

Guinea fowl with prawn, Chinese barbecue sauce, herb-mayonnaise, pickled cucumber and crispy chicken tuile

Scorched salmon with yellow curry, peanuts, coriander, bok choy and crispy wonton *V

Beef rump with endive coulis, Anna potatoes, Belgian endive, cep mushrooms and currants *V

Preserved hokkaido pumpkin with porcini, celeriac salad, soft goat cheese and foamy mushroom sauce *V

Roasted tuna fillet with ponzu, creamy sushi rice, ginger, crab and white soy

Sticky beef ribs with red coleslaw, yogurt, cashew and nameko

Crispy veal cheek with cauliflower, vadouvan, capers, smoked almonds and Parmesan cheese *V

Roasted venison with red pointed cabbage, chestnut, salsify and braised beef

Specials

These dishes are larger portioned and fit excellent in a two or three course set menu

Turbot with carrots in cardamom, diced potatoes, spinach and hollandaise | 28,00

Pheasant hen with English pie, champagne sauerkraut, potato puree and its own jus | 29,50

Waffle potato with beets, turnip, verbena, yogurt cream with herbs, black garlic and mushroom reduction *V | 24,50

Dessert

Coffee panna cotta with pineapple, dark rum and coconut ice cream | 12,50

Oozing chocolate tartlet with poached pear, quince compote and Pedro Ximénez ice cream | 12,50

Vanilla crème brûlée with fig, orange and hazelnut ice cream | 12,50

Compose your own cheese platter by making a selection from our outstanding cheese trolley | 15,00

*V These dishes we can adapt to a vegetarian dish.

Opening hours

Monday10:00 – 00:00

TuesdayClosed

Wednesday10:00 – 00:00

Thursday10:00 – 00:00

Friday10:00 – 00:00

Saturday10:00 – 00:00

Sunday10:00 – 00:00

Reservation?

Menukaart

Opening hours

Reservation?