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Modern taste combinations with a complementing wine journey
Restaurant Karel 5 in Utrecht invites you to a culinary adventure introducing hot & trendy taste combinations, lined with a wonderful wine journey of the world’s most famed wine regions.
3-courses 50 (ex. wine pairing)
4-courses 65 (ex. wine pairing)
4-courses 80 (ex. wine pairing) | wine pairing 35
5-courses 95 (ex. wine pairing) | wine pairing 43
Terrace lunch menu
Salad of 18 vegetables “Karel 5”
Saint John’s wort, aged cherry vinegar
Lobster
Dried beet, ricotta, Foie gras, apples from Bunnik
Ricotta, miso, flowers
Hemp, baked grains Broth of onion and mint
Poached turbot
Consommé of shellfish and elder Indian cress, chamomile
Zucchini and young leek
Pesto of turnip greens, gyoza of roasted celeriac, carrot gravy
Iberico pluma and cheek
Orange
Cheese
selection by “Frederic van Tricht”
Spring collection
Salad of 18 vegetables
Saint John's wort, aged cherry vinegar
Poached turbot
Consommé of shellfish and elder, Indian cress, camomile
Sweetbread of veal
Glazed, crispy legg of veal, absinthe by 'Stadsjochies', carrot, citron
Iberico
Pluma and cheek from the Konro grill, turnip greens, arancini of Vialone rice
Orange
Chervil and taragon ice cream, cottage cheese, white chocolate, flowers
or
Cheese
Selection by Frederic van Tricht
A la carte
18 vegetables Karel 5
Saint John's wort, aged cherry vinegar
Edible crab 'tandoori'
Bisque, red lentils, preserved chard
Lobster
Dried beet, ricotta, foie gras, apples from Bunnik
Poached turbot
Consommé of shellfish and elder, Indian cress, camomile
Duck (can be ordered per 2 persons)
Roasted in gravy with laurel, cassoulet, scarlett runner bean
Iberico
Pluma and cheek from the Konro grill, turnip greens, arancini of Vialone rice
Orange
Chervil and taragon ice cream, cottage cheese, white chocolate, flowers
Cheese
Selection by Frederic van Tricht