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Reception room Reception room
Capacity 220 people
Banquet room Banquet room
Capacity 28 - 40 people
The Hop Leaf The Hop Leaf
Capacity 32 people
Meeting room Meeting room
Capacity 60 people
Terrine “De Witte Ranke”
A rabbit terrine with Saint-Bernard triple and slightly sour garnish, served as first course
“Hennepot” with raw vegetables
A cold regional dish with chunks of chicken, veal and rabbit in gelatin, served with raw vegetables. Served as first course or as main course.
Codfish “aan de Schreve”
Codfish fillet in light cream sauce with fresh vegetables and local beer. Served as first course or as main course.
“Standevleesch” with “Plokker” sauce
Salted ham, slightly smoked and boiled, served with seasonal vegetables.
Mazarin cake
A local warm dessert covered with sweet butter cinnamon sauce.

A combination of crayfish tails and king Crab with avocado and Golden Delicious apple in a light curry dressing

Six deep oysters ‘Fines de Claires’

Deep oysters au gratin on a bed of leaf spinach with Breydel bacon and sabayon of champagne

A crunchy salad of dried Greci ham, with dice of liver pâté and fried scampi, served with Muscat grapes

Fried filet of sole with Saint James scallops on a bed of braised shreds of endive, flavoured with a vanilla aroma

Fish stew au gratin ‘Grandma’s fashion’ served with mousseline of potato or French fries

Fried river eel in a cream sauce laced with Watou’s wheat beer and fine herbs served with home-made French fries

Wild green neck duck flavoured with three peppers, in a creamy sauce, with pips of pomegranate, a ragout of mushrooms, corn salad with a walnut dressing and pommes allumettes

Free-range partridge in two fashions (from 23rd September only)

  • in its pan gravy flavoured with truffle aroma; served with autumn vegetables and bacon potatoes
  • in "grand-veneur" preparation with fruit, cranberries and potatoes puffs

service and VAT included

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