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

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