MENU GASTRO

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.

TERRACE LUNCH MENU
3-courses 50 (ex. wine pairing)
4-courses 65 (ex. wine pairing)
5-courses 75 (ex. wine pairing)
SPRING COLLECTION
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

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