• 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.
  • Crunchy Spring salad / stir-fried tips of asparagus fried veal sweetbread in a mustard dressing
  • Half a baby lobster fried in olive oil, served with its coral butter with tarragon, fettuccini pasta with fine herbs (per 2 pers)
  • Half a baby lobster fried in olive oil, served with its coral butter with tarragon, fettuccini pasta with fine herbs
  • Fish dish au gratin ‘Grandma’s Fashion potato mousseline or French fries
  • River eel in a chervil sauce with French fries
  • Young pigeon served in its pan gravy with Summer truffle, Clamart (pea and lettuce) vegetables and Spring onion with baked new potatoes

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