Do you have any allergies?

let us know

ofcourse it is not a problem :-)




‘Gravad lax’

Marinated salmon with herbs and fresh white asparagus salad


Steak Tartare

freshly cut raw Beemster cattle with beef marrow


(optional) ENTREMETS

Ravioli filled with shellfish,

and shellfish foam



Red mullet filet with fishcake with yoghurt, white asparagus 

and oil-sauce with tomberries


‘Asparagus Flamande’

White asparagus traditional with ham, egg, butter, parsley and potatoes



Duck liver crème brûlée with Comté cheese, pear and vanilla


Three cheeses with nut bread
(extension to 5 cheeses + 5,-)

Pear, red pepper and dark chocolate with star anise ice cream
Tarte tatin of apple with crème cru






Of course you know Michelin? Introduced in 1900 to stimulate the use of cars and provide practical information concerning road travel, such as a manual for replacing a flat tyre, maps with petrol stations but also tips for good food and accommodation.

A major change occurred in 1926 with the introduction of the Michelin star; eateries with an exceptional kitchen and unique flavours. Yet, a quality mark for price-quality ratio was missing, leading to the introduction of the Bib Gourmand.

But do you also know the Bib Gourmand? From 1992 it indicated ‘a decent meal for a reasonable price’ in the centenary Red Guide. In 1997 this came to life in the happy features of the Michelin man: the Bib(endum) Gourmand.

Bib Gourmand is 20 years young and more than ever a gourmand in the truest sense of the word who loves restaurants with a certain vibe. An expert in finding spots that please us time and again. He has no favourite style of kitchen, he enjoys both creative inspiration as well as Asian and Mediterranean flavour sensations but it is always based in the traditional and the seasonal. He also limits the price he wants to pay for a choice menu.

Is Bib Gourmand a philosophy? He has grown up to be the prime reference concerning quality and freshness and the perfect example for young and old that good food is not necessarily an unaffordable luxury.  

The representative of an authentic, solid and mildly priced kitchen.



Give your preference:

                  including paring glass and coffee/tea:  
FIVE COURSE (incl. entrement & cheese dessert)

50,00 FIVE COURSE  82,50 (half glass arrangement 68,00)

FOUR COURSE (extra entrement or cheese dessert)

42,50 FOUR COURSE  69,00 (half glass arrangement 57,50)

THREE COURSE (starter-main-dessert)

35,00 THREE COURSE  55,50
(half glass arrangement 47,00)