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.
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
CHEFS MENU
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Mackerel fillet
Roasted, string bean, broth of tomato, ricotta, lemon, glasswort
Fresh, Dutch buffalo ricotta
Goat lamb
Rendang, cauliflower tandoori, radish, pickle, daikon cress
Goat lambs from ‘Geertjes Hoeve’ in Haarzuilens Utrecht
Free range chicken
Smoked filet, crispy leg, maize, feta, kale
Organic chicken from the province of Gelderland
Aged goat cheese
Crème brûlée, preserved cherries, cherry sorbet
Goat cheese from ‘Geertjes Hoeve’ in Haarzuilens Utrecht
Strawberry
Rocky road, almond, taragon, white chocolate, curd
Rocky road, almond, taragon, white chocolate, curd
Starters
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Mullet
Smoked, remoulade, dill, celeriac, cucumber, granny smith
Veal piccata
Bbq, bonito flakes, curd of aged cheese, friseline, mustard
Beetroot falafel
Beetroot, buckthorn berry, curd, coriander, carrot, feta
SECOND COURSES
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Gurnard
Bouillabaisse, rouille, fennel, kohlrabi, mussels
Tortelini
‘En papillotte’, truffle, Parmezan cheeses
Main courses
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Plaice fillet
Potato muslin, arugula, zucchini, green pea, beurre jaune
Beef entrecôte
Beef tailpiece, sweet potato, spinach, shiitake, 5-spice sauce
Mini calzone
Baked scamorza, eggplant, basil, zucchini, tomato, dukkah
Dessert
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Poached peach
Peach sorbet, lavender, sponge cake, honey, pistachio
Plum
Forrest fruit, coconut, choya, szechuan pepper, meringue
Artisinal cheeses
From the ‘Lindenhoff’ farm
Coffee complèt, from
Lunch menu
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Caesar
Chicken thighs, anchovis, little gem, parmesan, croutons
Pasta salad
Fregola, green pea, cauliflower, mint, smoked almonds
Pepper soup
Saffron, eggplant, zucchini, dukkah, goat yoghurt
Thai bisque
Coconut, sereh, lime leaf, scallop, shiitake
Hamburger
Brioche bun, bell pepper chutney, cheese, bacon, tomato, pickle, fries
Country bread salmon
Home smoked salmon, remoulade, dill, celeriac