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 2022
4-courses 80 (ex. wine pairing) | wine pairing 37,5
5-courses 95 (ex. wine pairing) | wine pairing 47,5

A LA CARTE

COLLECTION ''FISH NOR MEAT''

COLLECTION ''OMNIVORE''

CHRISTMAS 2022

ENTREE

Sea bass 'Arabian nights'

Rose petal, saffron, Osietra caviar, razor clams

29

North sea crab

Celeriac, pumpkin seed, consommé clair of crab

32

European lobster

Dried beets, herbs, duck liver, apples from Bunnik

35

Artichoke

Barigoule, seaweed, sherry, black truffle

29

MAIN COURSE

Poached sole

Dutch shrimps, potato, buttermilk, browned butter, beurre blanc with Vin Jaune

45

Porcini mushroom & Chicory

Carrots with chamomile and rose, vegetarian gravy with red cabbage

40

'Veluws' beef from Herman ter Weele

Tortilla by Taiyari, mole, sour corn relish, Huacatay

45

Poulet noir "en cocotte" (can be ordered per 2 persons)

Rouleau in fig leaves, sauce talleyrand, pomme Dauphine

80

DESSERTS

International and Dutch cheeses

Selection by Frederic van Tricht

18

Cremeux of The Village' Coldbrew

Valrhona Tulukalum chocolate, cabosse, ice cream of fig leaves

18

The essentials

Bread from Bond en Smolders and butter from Bordier

Ceci n'est pas une huître

Toast 'Herboriste'

Cauliflower, ‘Cevenne’ onion & fennel

Chestnut, celeriac, shii-take, vinaigrette

with white strawberry and cassia

Winter greens

Plankton, flax seed

Pumpkin ravioli

Consommé of grilled turnips, bog myrtle

Tartiflette stella

+ truffle (supplement 25)

In between

Mezcal Margarita' Designed by our chefs

Boletes

Mousseline & yoke from a ducks egg, salsify from the BBQ, chicory

International and Dutch cheeses

Selected by Frederic van Tricht Antwerp

Sanguinello

Preparations with blood orange

The essentials

Bread from Bond & Smolders and butter from Bordier

‘Zeeuwse platte’ oyster 000000

Toast ‘Cannibale’

Cauliflower, 'Cevenne' onion & fennel

Royal Belgian Caviar 'Platinum' Chervil, sheep milk cottage cheese

Chervil, sheep milk cottage cheese

Winter greens

Garum, flax seed

Sole

Hazelnut, gravy végétal © Royal Belgian Caviar 'Osietra', raw mackerel, sereh

Tartiflette stella

+ truffle (supplement 25)

In between...

'Mezcal Margarita' Designed by our chefs

Deer fillet from the BBQ

Chicory, sauce Talleyrand

International and Dutch cheeses

Selected by Frederic van Tricht Antwerp

Sanguinello

Preparations with blood orange

6-course inclusive Champagne aperitif 145

6-course all-in 225

The Essentials

Bread by Bond and Smolders and butter from Bordier

Royale of cauliflower with crab “Madras”

Gillardeau Mezcal & bergamot

Yellowtail Kingfish 'Arabian nights'

Rosewater – curd cheese – cucumber

Scallop

Lemon – leek & seaweed

Steak Tartar of “Veluwe” beef

Royal Belgium caviar & crème cru

Pan fried Duck liver

On toast – cherry – red cabbage

Deer fillet “grilled”

Ravioli - truffle – stuffed Brussels chicory

Cheeses from cheese master van Tricht

A festive selection

Yogurt Chervil & blood orange

Patisserie and Pralines

Patisserie and Pralines with coffee from “the Village”

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

Dinsdag 18.00 - 21:00
Woensdag 18.00 - 21:00
Donderdag 18.00 - 21:00
Vrijdag 18.00 - 21:00
Zaterdag 18.00 - 21:00
Zondag Gesloten
Maandag Gesloten