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 21
4-courses 45             4 glasses 26
5-courses 52             5 glasses 31
A LA CARTE MENU
3-courses 39,75        3 glasses 21
4-courses 47,50        4 glasses 26

MARKETENSTER

From 8 people.

CHEFS MENU

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Scottish salmon

Yellow butter turnip, bok choy, celeriac, cranberry

Dim sum

King boletus, roasted leek, spring onion, sesame oil

Hake fillet

Zucchini, basil, sweet onion, beurre noir

Camembert

Panna cotta, cauliflower, beurre noisette, kumquat

Red beet

Parfait, raspberry, crème fraiche, white chocolate, marshmellow

Starters

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Seared mackerel

Quinoa, fennel, artichoke, lemon, parsley

14

Smoked goose

Roseval potato, thyme, plum, red cabbage

13

Pokébowl

Sushi rice, Jerusalem artichoke, omelet, miso, Brussels sprout

11

SECOND COURSES

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Venison rendang

Celeriac, acar, coconutmilk, tarragon, daikon

10

Broth of shallots

Shallot, pommes fondant, sauerkraut, aged cheese

9

Main courses

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Cod

Saltimbocca, pancetta, yellow carrot, spinach, pecorino

25

'Baambrugse' piglet

Babi pangang, green cabbage, freekeh, bumbu

24

Pumpkin curry

Sereh, buckwheat noodles, cabbage, boletus, peanut

20

Dessert

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'Tiramisu' K5

Ladyfingers, cacoa, espresso, amaretto, almond

9

Cheesecake

Saffron, orange, filo, pistachio ice cream

9

Artisinal cheeses

From the 'Lindenhoff' farm

12

Coffee complèt

6,25

Lunch menu

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Caesar salad

Chicken tighs, anchovy, little gem, parmesan, croutons

14

Bisque

Pumpkin compôte, cheek of cod, coriander

13

Celeriac soup

Creamy polenta, spinach, pecorino, salsa verde

10

Hamburger - Vegetarian option available

Brioche bun, cheese, bacon, sauerkraut, little gem, fries

16

Club sandwich a la plancha - Vegetarian option available

Maize bread, marinated chicken, cheese, tomato, fennel salad, fries

Country bread mackerel

Roseval potato, celeriac, grainy mustard, parsley

12

MARKETENSTER

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Seared mackerel

Quinoa, fennel, artichoke, lemon, parsley

Or

Smoked goose

Roseval potato, thyme, plum, red cabbage

Tortellini

'En papillotte', truffle, parmesan

Cod

Saltimbocca, pancetta, yellow carrot, spinach, pecorino

Or

'Baambrugse' piglet

Babi pangang, green cabbage, freekeh, bumbu

Dessert from the Chef

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