• Our halls

  • Regional Dishes

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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.
  • Carpaccio of venison fillet / roast pine nuts / a tartare of wild mushrooms / goose liver 

  • Crunchy Waldorf salad / smoked duck breast | dice of goose liver / raisins 

  • Six hollow oysters ‘Fine de Claires’ 

  • Oysters from Zealand au gratin / Chinese cabbage with oven-baked bacon / champagne sabayon 

  • Pan-fried plaice / cream of butternut and curry / buerre blanc sauce with Watou Triple / touch of veal gravy / cheese stick 

  • Breast of pheasant in a autumn ‘Fine Champagne’ served with almond croquettes

  • Saddle of hare from the Yser valley / assorted vegetable dish / Grand-Veneur sauce with bilberries/ served with pommes chateau (per 2 pers.)

  • Fillet of venison in a poivrade sauce flavoured with honey cake / compote of red cabbage / Cox apple with cranberries / witlof / served with almond croquettes

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