• 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.
  • marinated salmon / fresh asparagus/ lime dressing / Polder radish / shredded chives
  • crunchy salad / white and green asparagus / fried sweetbread / with mustard dressing
  • crunchy Spring salad / deep-fried fillets of sole / tips of asparagus/ ‘Gribiche’ dressing / touch of pancetta bacon
  • asparagus the Flemish fashion / North Sea shrimps / quail’s egg / touch of caviar
  • roll of salmon / asparagus / sabayon of Champagne/ fine herbs / fried shiitake mushrooms
  • fillet of veal / ‘Fine Champagne’ sauce/ stir-fried Spring vegetables / fried new potatoes
  • Fried sweetbread / cream sauce / Morchella mushrooms/ Mechelen asparagus / truffled butter noodles

News at Gasthof De Kring

Vaderdag op 14 juni 2015 Vaderdag op 14 juni 2015 2015-04-30
Vanaf 12u Op vel gebakken kabeljauwrugfilet gesmolten bladspinazie / tomaten-botersaus Rundsaloyau / braadjus met sjalot en rode wijn seiz...
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