Menu Bistro

Classic with a creative twist

Bistro Karel 5 is located in the oldest monastery kitchen of the Netherlands. The (culinary) history goes back to 1348, when the Teutonic Order built the monastery.

Chef Mat Zwetsloot and Bistro Manager Jet Aalders, serve their favorite dishes from the open kitchen. Mat and his team are inspired by the seasons and prefer to cook with regionally sourced organic ingredients, while creating classic dishes. Classic, but always with a modern, creative twist. For instance the carefully chosen seasonal vegetables from De Lindenhoff farm. Jet and her team are ready to welcome you to an informal and hospitable place, where the attention is always on the guest.

Bistro Karel 5 is the place to enjoy every moment of the day. Discover our Afternoon Tea or try one of our homemade cocktails in our Bar&Lounge or on the terrace.

A LA CARTE MENU
3-courses 39
4-courses 45

 

Lunch menu

Download menu als PDF NL

Caesar salad

Egg, little gem, anchovies, bacon, chicken, Parmesan

15

Soup of the day

Your server is happy to offer you an explanation

9

Marinated salmon

On sourdough bread or as a salad, lettuce, horseradish

14

Hamburger - vegetarian option available

Brioche, bbq-ketchup, onion, bacon, farmers cheese, fries

15

Club sandwich - vegetarian option available

Sourdough bread, farmers cheese, egg, pork neck, fries

17

''Dubbeldoel' steak

Bearnaise, seasonal vegetables, truffle mayonnaise, fries

27

Chefs dessert

10

Starters

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Sea bass

Ceviche, pea, fregola, lime, goat yogurt

13

Livar pork

Neck, bumbu, cashew, cilantro, kohlrabi

13

Carpaccio of yellow beet

Burrata, lemon, scamorza, pangrattato

13

Second courses

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Leg of lamb

Ras el hanout, carrot, dukkah, broth

10

Artichoke

Beignet, saffron, chard, celeriac, beurre blanc

10

Main courses

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Plaice

Green asparagus, patatas bravas, octopus, tomato chimichurri

22

Guinea fowl

Aged Emmental, tarragon, zucchini, buckwheat, turnip greens

22

Tandoori

Red lentils, tomberry, cauliflower, broad bean, bread crumbs, corn

22

Classics

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Steak tartare

Celeriac, ketchup, kohlrabi, egg

16/24

Pasta 'en papillotte'

Tortellini, ricotta, truffle cream, Parmesan

15/22

Bisque

Lobster, raviolo, rouille, carrot, green asparagus, brioche

23/36

Dessert

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Strawberry

Trifle, chocolate dulce, cottage cheese, bergamot

10

Figs

Almondcake, sorbet, honey, sabayon

10

Artisinal cheeses - in menu supplement 3

From the 'Lindenhoff' farm

12

Coffee complèt

starting at

6,25

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