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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.


Marinated salmon / fresh asparagus /                                        

 lemon dressing / fresh radish / shredded chives

20,50 25,00 

A crunchy salad / white and green asparagus /                         

 fried veal sweetbread / mustard dressing

26,50 31,00 

Skin-fried barbell / crunchy Spring salad /                               

 tips of green asparagus /                         

‘gribiche’ dressing / a touch of chorizo
26,50 31,00 

Asparagus Flemish style / North Sea shrimps /

quail egg / caviar         
24,50 29,00

Roll of salmon / asparagus / champagne sabayon /         

fresh herbs / fried shitake    
24,00 28,50

Back of Spring lamb / herbal crust / fresh tarragon /                

pan gravy / stir-fried Spring vegetables /

fried new potatoes

Fried veal sweetbread / cream sauce / Morchella mushrooms /             

Flemish asparagus / truffled butter noodles   


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