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.

Our menu contains a monthly changing chefs-menu. With this menu we present the best products from our suppliers. Next to the chefs-menu, we have an à la carte menu which you can choose your own dishes from.

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.

CHEFS MENU
The chef and his kitchen crew use their favourite seasonal products in the monthly changing menu Carolus.
3-courses 37             3 glasses 20
4-courses 45             4 glasses 25
5-courses 52             5 glasses 30
A LA CARTE MENU
3-courses 39,75        3 glasses 20
4-courses 47,50        4 glasses 25

CHEFS MENU

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Mackerel fillet

Roasted, string bean, broth of tomato, ricotta, lemon, glasswort
Fresh, Dutch buffalo ricotta

13

Goat lamb

Rendang, cauliflower tandoori, radish, pickle, daikon cress
Goat lambs from ‘Geertjes Hoeve’ in Haarzuilens Utrecht

11

Free range chicken

Smoked filet, crispy leg, maize, feta, kale
Organic chicken from the province of Gelderland

25

Aged goat cheese

Crème brûlée, preserved cherries, cherry sorbet
Goat cheese from ‘Geertjes Hoeve’ in Haarzuilens Utrecht

8

Strawberry
Rocky road, almond, taragon, white chocolate, curd

Rocky road, almond, taragon, white chocolate, curd

9

Starters

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Mullet

Smoked, remoulade, dill, celeriac, cucumber, granny smith

15

Veal piccata

Bbq, bonito flakes, curd of aged cheese, friseline, mustard

14

Beetroot falafel

Beetroot, buckthorn berry, curd, coriander, carrot, feta

12

SECOND COURSES

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Gurnard

Bouillabaisse, rouille, fennel, kohlrabi, mussels

13

Tortelini

‘En papillotte’, truffle, Parmezan cheeses

12

Main courses

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Plaice fillet

Potato muslin, arugula, zucchini, green pea, beurre jaune

24

Beef entrecôte

Beef tailpiece, sweet potato, spinach, shiitake, 5-spice sauce

25

Mini calzone

Baked scamorza, eggplant, basil, zucchini, tomato, dukkah

22

Dessert

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Poached peach

Peach sorbet, lavender, sponge cake, honey, pistachio

9

Plum

Forrest fruit, coconut, choya, szechuan pepper, meringue

9

Artisinal cheeses

From the ‘Lindenhoff’ farm

12

Coffee complèt, from

6,25

Lunch menu

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Caesar

Chicken thighs, anchovis, little gem, parmesan, croutons

14

Pasta salad

Fregola, green pea, cauliflower, mint, smoked almonds

13

Pepper soup

Saffron, eggplant, zucchini, dukkah, goat yoghurt

10

Thai bisque

Coconut, sereh, lime leaf, scallop, shiitake

17

Hamburger

Brioche bun, bell pepper chutney, cheese, bacon, tomato, pickle, fries

16

Country bread salmon

Home smoked salmon, remoulade, dill, celeriac

13

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