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

MARKETENSTER

From 8 people.

CHEFS MENU

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Halibut

Kombucha, cranberry, salsify, cavolo nero

Free-range chicken

Broth of the carcase, preparations of pastinaak, za’atar

Shellfish

Pommes dauphine, bospeen, sour coal sauce with cevenne onion

Lady blue

Chirory, pear, aceta balsamico

Bread pudding

Brioche, tutti frutti creme, sorbet mirabel plum, granola

Starters

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Dutch shrimps

Chicory, pumpkin, rosehip, piment d’Espalette, sourdough

15

‘Dubbeldoel’ beef

Sirloin, miso, wakame, shiitake, salicornia, ponzu

14

Carrot

Mimolette, egg yolk, bbq-sauce, beurre noisette, parsley

12

SECOND COURSES

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Beef tail

Broth and stew, celeriac, bay leaf, pickled onion, sauce foyot

13

Orzo pasta

Arugula pesto, chèvre gris, bolete, goat yogurt

11

Main courses

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Red bream

Cabbage, broccoli, lemon, bulgur, red beet sauce

24

Veal ribeye

Vitelotte potato, vadouvan, leek, mustard sauce

25

Yellow lentil dah

Cardamom, celeriac, smoked feta, yellow beet, cassave

21

Dessert

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Dame noir

Bombe, pure chocolate, vanilla, tuille, crumble

9

Cannelloni

Filo, quince, sorbet, cassia, almond paste, caramel

9

Artisinal cheeses

From the ‘Lindenhoff’ farm

12

Coffee complèt

6,25

Lunch menu

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Caesar salad

Chicken thighs, anchovis, little gem, parmesan, croutons

14

Mozarella salad

Dutch buffalo mozarella, arugula, beurre noisette, bolete

15

Carrot soup

Saffron, eggplant, zucchini, dukkah, goat yoghurt

9

Hamburger - Vegetarian option available

Brioche bun, cheese, bacon, tomato, pickle, little gem, fries

16

Club sandwich a la plancha - Vegetarian option available

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

15

Country bread salmon

Home smoked salmon, preserved cabbage, beet, salicornia

13

MARKETENSTER

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Dutch shrimps

Chicory, pumpkin, rosehip, sourdough piment d’Espalette

Or

‘Dubbeldoel’ beef

Sirloin, miso, wakame, shiitake, salicornia, ponzu

Tortellini

‘En papillotte’, truffle, parmesan

Red bream

Cabbage, broccoli, lemon, bulgur, red beet sauce

Or

Veal ribeye

Vitelotte potato, vadouvan, leek, mustard sauce

Dessert from the Chef

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