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 SUMMER 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''
ENTREE
Sea bass 'Arabian nights'
Rose petal, saffron, Osietra caviar, razor clams
29
North sea crab
Tomato, st. Jans onion, wild garlic, consommé clair of crab
32
European lobster
Dried beets, herbs, duck liver, apples from Bunnik
35
Artichoke
Barigoule, seaweed, mustard, black truffle
29
MAIN COURSE
Poached sole
Dutch shrimps, potato, buttermilk, browned butter, beurre blanc with Vin Jaune
45
Dutch lamb from 'Ter Weele'
Fillet and rack, tortilla of Taiyari, mole, sour corn relish, Huacatay
40
Bell pepper
Wild garlic, asparagus, celeriac, pumpkin seed, beet balsamic
45
Poulet noir "en cocotte" (can be ordered per 2 persons)
Rouleau in fig leaves, sauce Albufera
80
DESSERTS
International and Dutch cheeses
Selection by Frederic van Tricht
18
A tribute to the fruit growers
Tribute no.1 Cherries Cottage cheese, city honey, calendula
Tribute no. 2 Strawberries White chocolate, black olive, Greek basil
18
The essentials
Bread from Bond en Smolders and butter from Bordier
Buckwheat cracker
Cream of herbs from our own garden
Shiso & radish
Ricotta, bergamot
Royale st. Germain
Mint, smoked bread crumbs
Bouquet © Leon Mazairac
Signature of 15 kinds of vegetables
Kohlrabi & potato
Watercress, curcuma, egg, onion
Artichoke
Barigoule, seaweed, mustard, black truffle
In between... Ceci n'est pas une huitre
Plankton, oyster leave, parsley
Swiss chard 'as ravioli'
Consommé of grilled turnip, oil of sweetgale
Bell pepper
Wild garlic, asparagus, celeriac, pumpkin seed, beet balsamic
International and Dutch cheeses
Selection by Frederic van Tricht
Supplement 18
A tribute to the fruit growers
Tribute no.1 Cherries Cottage cheese, city honey, calendula
Tribute no. 2 Strawberries White chocolate, black olive, Greek basil
Friandises
The essentials
Bread from Bond & Smolders and butter from Bordier
Buckwheat cracker
Cream of herbs from our own garden
Shiso & radish
Raw sea bass, bergamot
Royale st. Germain
Mint, smoked bread crumbs
Bouquet © Leon Mazairac
Signature of 15 kinds of vegetables
North sea crab
Tomato, st. Jans onion, wild garlic, consommé clair of crab
Artichoke
Barigoule, seaweed, mustard, black truffle
In between…
Pomme Moscovite, fir, Oscietra R.B. caviar Royal Belgian Caviar 'Osietra', raw mackerel, sereh
Eastern Scheldt oyster 'HK46'
Water cress, Cabosse cocoa fruit, sea shells from the barbecue
Dutch lamb from 'Ter Weele'
Fillet and rack, tortilla of Taiyari, mole, sour corn relish, Huacatay
International and Dutch cheeses
Selection by Frederic van Tricht
Supplement 18
A tribute to the fruit growers
Tribute no. 1 Cherries Cottage cheese, city honey, calendula
Tribute no. 2 Strawberries White chocolate, black olive, Greek basil
Friandises
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