Pea soup and a borrel platter
We started with hearty Dutch pea soup, smoked wild boar sausage and rye bread. The sausage brought a smoky element to that comforting opening. A borrel platter followed with crispy bitterballen, kaassoufflés and cheese, moving from soup to a spread of Dutch snacks for the table.
Zeeland mussels and four-cheese fondue
For the main part of the meal, we shared Zeeland mussels and a four-Dutch-cheese fondue. The fondue was especially rich and creamy, with plenty of bread for dipping. It made a substantial centerpiece, while the mussels gave us another direction alongside all that cheese.
Apple crumble and cheesecake
We saved room for warm apple crumble and creamy cheesecake. The warm fruit dessert brought a different ending from the cheesecake’s richer creaminess. From pea soup and borrel snacks to fondue and these desserts, this was a meal focused on familiar Dutch comfort food rather than a single quick snack.
Menu & availability
These notes describe my visit. Dishes, prices and special offers may change; check the restaurant’s current menu before you go.
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