Brasserie van Baerle is a modern classic serving contemporary, largely French brasserie cuisine. Traditional dishes are enhanced and in some cases reinvented with care and devotion. The compact menu is executed to perfection. Take the poached eggs with salmon, or the steak tartare – these alone keep guests coming back, regardless of what else is on the menu. Oysters, asparagus and lobster are always available in season. Perennial menu favourites include the terrine de campagne, confit de canard, tarbotin, choucroute and boudin noir. And for the desserts: tarte tatin, crème brûlée and tarte au citron. These classics form the cornerstones of the menu. The Brasserie adds modern American dishes such as Eggs Benedict, Caesar salad and crab cakes as it sees fit.

The art is to make seemingly everyday dishes exclusive. Furthermore, there are always daily specials offered for lunch and dinner; this gives the dedicated chefs a chance to really indulge themselves. A sincere passion for food is this kitchen's forte.

Menu

The exclusiveness of seemingly everyday dishes