restaurant karel 5

Elegant dining in the historic heart of Utrecht

Settle down in the sumptuous medieval dining room or on the terrace overlooking the fountain and experience modern flavor combinations. Suitable for a stylish business dinner, a special family dinner or a romantic dinner for two. 

”Understandeble and pure, limited ingredients but with products of outstanding quality from small producers. The dishes are complex in their simplicity. It’s nice when people remember my dishes. You don’t need a grand list of ingredients for that. The technique, the emotion and the pleasure of working will make Restaurant Karel 5 in the coming years a top place for everyone who cares about Utrecht and good food.” – Leon Mazairac

The team

At Restaurant Karel 5, Chef de cuisine Leon Mazairac, souschef Jent van Cappelle and the experienced maître-sommelier Johan Kragtwijk are at the wheel. They guarantee an exciting culinary evening in the center of Utrecht. From inspiring (vegetarian) menus to tempting signature dishes.

They guide you with the entire team in a professional, yet personal way in making your culinary choices. 

The ambiance

Discover how relaxed dining at a high quality can be and should be. Because chic, stylish and relaxed go great together at our restaurant. Enjoy the personal touch, the craftsmanship and the spacious table setting at an iconic location. We also have a lovely terrace! In a nutshell, dine elegantly in the historic heart of Utrecht at Restaurant Karel 5.

Simplicity is complex enough

The Netherlands is rich in resources, inspired fishermen, farmers, growers and butchers. Our menus are meant to serve as a platform for these wonderful people. We only make fascinating creations with the supplies, that is our profession. Being a chef is a service profession. Not art, but design.

menu

Modern flavor combinations with a paired wine journey

We like to surprise you with unique dishes. Naturally, all our dishes are made of pure and fresh products.

COLLECTION FALL 2021
4-courses 80 (ex. wine pairing) | wine pairing 35
5-courses 95 (ex. wine pairing) | wine pairing 43

COLLECTION ''OMNIVORE''

On the table
Bread from Bond & Smolders, butter from Bordier

Appetizers
Toast “Cannibale” & “Sour corn”

Dutch Papaya from Wellerlooi
Cucumber, buckwheat and puffed rice

Norway lobster
Shiso, red pepper and lime

10 vegetable salad ©Leon
Plum vinegar, clementine

Northsea cuttlefish
Ikayaki, lacquered and grilled, tartar with fennel, beurre blanc and camomile

In between…
Oyster, crème cru, elderberry capers, Royal Belgium caviar

“Utrecht’s meatball sandwich” with gravy
Truffle and foie gras on brioche

Saddle of Dutch deer from Ter Weele
Cherry, mirabelle plum, beet, white strawberry, lettuce, deer gravy

Cheese
Selection by Frederic van Tricht
Supplement 17,50

Coldbrew from the Village cremeux
Valhrona Tulakalum 75% chocolate, fig leave ice cream

COLLECTION ''FISH NOR MEAT''

On the table
Bread from Bond & Smolders, butter from Bordier

Appetizers
Toast “Cannibale” & “Sour corn”

Dutch Papaya from Wellerlooi
Cucumber, buckwheat and puffed rice

Jerusalem artichoke
Smoked beans, carrot, verbena

10 vegetable salad ©Leon
Plum vinegar, clementine

Kohlrabi
Currants, pearl barley, walnut, ajo blanco

In between…
Ricotta, flax seed, elderberry capers, tonburi

Truffle & spinach tortellini
“In brodo” with pistachio

Celeriac confit
Dried yoke, potato, vegetable roots gravy, watercress

Cheese
Selection by Frederic van Tricht
Supplement 17,50

Coldbrew from the Village cremeux
Valhrona Tulakalum 75% chocolate, fig leave ice cream

A LA CARTE

ENTREE

10 vegetable salad ©Leon
Plum vinegar, clementine
25

Edible crab “Tandoori”
Bisque, red lentils, preserved gooseberry
25

European Lobster
Dried beet, ricotta, foie gras, apples from Bunnik*
29
* 15 or 30 gram Royal Belgium caviar “Platinum” supplement 30/60

 

MAIN COURSE

Poached Dover sole
Dutch shrimps, potato mousseline & browned butter
40

Celeriac confit
Dried yoke, potato, vegetable roots gravy, watercress
30

The summer of 2021 Saddle of Dutch deer from Ter Weele
Cherry, mirabelle plum, beet, white strawberry, lettuce, deer gravy
35

Duck “en cocotte” (can be ordered per 2 persons)
Duck liver, duckfat fries & bitter leaves
70

DESSERT

Coldbrew from the Village cremeux
Valhrona Tulakalum 75% chocolate, fig leave ice cream
17

Cheese
Selection by Frederic van Tricht Antwerp
19

anything is possible

Karel 5 is the culinary label of Grand Hotel Karel V in Utrecht. This is the label for our restaurants and the bar and lounge. With this label we focus on the very extensive culinary possibilities for business and private use – from local to international. Do you have any questions or comments? Please get in touch via info@karel5.nl

Take a seat in the exclusive room and join us on a culinary adventure.

From coffee break to drinks with finger food and appetizers