• Our halls

  • Regional Dishes

  • Suggestions

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.

From March 6th

  • Olive-oil marinated wild salmon with herbal salad with freshly-picked hop shoots
  • Poperinge ‘hennepot’ New Style (aspic dish containing rabbit, chicken and veal) with fresh hop shoots and sour cream
  • Vitello Tonato dish with freshly-picked hop shoots and Parmesan cheese
  • Carpaccio of Saint Jacob’s oyster with green apple and ginger + fried Saint Jacob’s oyster with mesclun salad and stir-fried hop shoots poached free-range egg on a bed of hop shoots, North Sea shrimp with a dip of caviar, sauce Hollandaise and a crunchy slice of toast
  • Puff pastry with crisp-fried sweetbread, a poached quail’s egg with glazed, oven-cured bacon + a creamy sauce of Morchella mushrooms, purslane and crispy hop shoots
  • Skin-fried sea bass, fresh pasta with crispy spring vegetables + tomato-and-butter sauce, sea aster and creamy hop shoots
  • Fillet of spring lamb in its pan gravy on a bed of couscous flavoured with oriental spices + new potatoes stir-fried in argan oil with creamy hop shoot

News at Gasthof De Kring