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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.
  • A carpaccio of venison fillet with roasted pine seeds served with a tartare of wild mushrooms and shavings of goose liver pate
  • Six hollow oysters ‘Fines de Claires’ style
  • Hollow oysters ‘au gratin’ served on a bed of leaf spinach with oven-baked bacon and a sabayon of champagne              
  • An autumn salad of smoked duck breast, with dice of goose liver pâté  served with Muscat grapes in a walnut dressing
  • Fried plaice with a cream of butternut pumpkin and curry, ‘beurre blanc’ sauce laced with Watou Triple, with a dash of veal gravy
  • Fried fillet of sole with Saint James’s scallops on a bed of caramelised witlof with vanilla aroma, lime-flavoured honey sauce
  • Breast of pheasant served with a colourful autumn dish in ‘Fine Champagne’ style
  • Loin of hare from the Yser Valley in a colourful game dish  in a Grand-Veneur sauce with cranberry and pommes chateau (per 2 pers.)
  • Fillet of venison loin in a poivrade sauce flavoured with honey cake, (per 2 pers) served with a compote of red beet and apple, poached pear, wild mushrooms and almond croquettes

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