Senses Restaurant

Handmade ravioli filled with finely spiced Amsterdamse Ossenworst, served with a rich truffle butter sauce and aged Gouda.

Tender venison loin, slow-cooked to perfection, served with wild mushrooms, juniper berries, parsnip puree, and a red wine reduction.

A modern take on a classic, featuring cured herring, kohlrabi, apple, and dill foam, presented as an elegant appetizer.

Pan-seared turbot fillet accompanied by a delicate saffron-infused broth, Zeeland mussels, samphire, and new potatoes.

A decadent cheesecake infused with the caramel and cinnamon flavors of the traditional Dutch stroopwafel, topped with a caramel drizzle.

A vibrant salad of grilled seasonal vegetables, goat cheese, toasted walnuts, and a honey-mustard vinaigrette, showcasing fresh Dutch produce.