• Dutch Menu

    creative, varied and seasonal

Dutch Menu

  • Kingfish
    Yellowtail Kingfish or Hamachi, but then grown entirely sustainably in the South-West Netherlands (Zeeland)
  • Razorclams
    MSC certified from Zeeland
  • Cappucinno
    of Limburg white asparagus broth and a foam of Old Amsterdam
  • Male goat
    Amsterdam male goat with a fresh atjar of red cabbage
  • Forgotten vegetables
    a mosaic of Dutch forgotten vegetables
  • Local lamb from Texel
    leg of lamb with pea and white asparagus
  • Crème Brûlée L’invité
    with rhubarb

New Dutch Cuisine

Dutch Cuisine

New Dutch Cuisine shows that Dutch cuisine is creative, varied and seasonal. At a time when guests are more aware of food and sustainable healthy food.

The Chefs of Dutch Cuisine are the ambassadors of Dutch cuisine. They embrace the Dutch food culture and opt for sustainable food and local products.

This special Dutch Menu can be booked from 1 to 30 June.

  • Seasonal products from Dutch soil

    The Netherlands offers a wide variety of regional and seasonal products. In our Dutch menu we present a tasting of Dutch food for you.

  • Good for us and for our world

    A healthy menu with less meat and fish, of the highest quality. Please take the time to enjoy each other and our local dishes. We think it is important that you eat delicious, but also that you feel good the next day.

  • Respect for people and nature

    Honest and versatile food what nature gives us, without artificial additives, from head to tail, without waste, without plundering of local resources far away.

  • Quality

    We respect the product, the origin, the producer and the people who handle it in this way. We process sustainable fish, local meat and game and as many organic vegetables as possible.

Organic meat

Genuine Texel Lamb is very special low-fat meat with a unique delicious taste thanks to a fine and tender meat structure. The Texelaar is a unique breed and has an international reputation as a meat sheep with the best muscling without fattening. In the Dutch Menu we serve it with asperagus.

On Texel is a very diverse agricultural sector where companies often different crops grow in combination with the keeping of cattle.

Thanks to grazing by extensively kept sheep, the typical landscapes and nature reserves are preserved. The animals are born, grazed and slaughtered on Texel. Because of the short transport lines the animals do not have the chance to get stressed. This is better for the animals and for the preservation of the meat quality. This complete chain also guarantees the quality of the sustainable organic meat.

What is Waddengoud?

Texel Lamb is not only organic meat, but also an officially recognized regional product. The Waddengoud (Waddengold) quality mark stands for socially responsible local products with local added value. The producers make extra efforts for biodiversity, nature and landscape management and use water and energy responsibly.


In Dutch, the razorclams (ensis directus) are eaten relatively little. Strange, because we have a lot of it. Anyone who has ever walked along the North Sea beach has most likely seen them. These shellfish sometimes lie on the beach at thousands, unfortunately mostly eaten by the seagulls.

The razorclam is an elongated shellfish that protrudes just above the seabed. Inside is the delicious milky white meat that is highly appreciated throughout Europe. The taste of these shellfish is slightly salty and at the same time a bit sweet, a true delicacy.

Are razors MSC certified?

In 2012, Zeeland fishermen were the first in the world to obtain an MSC certificate for sustainable fishing of razorclams. This ensures that the fish stock and the underlying habitat remain completely healthy.

Most razor blades are exported from Zeeland to the South, from Belgium to Italy and Spain. At L’invité we serve these shellfish as delicacy with sweet-sour fennel in the Dutch Menu.

Forgotten vegetables

Eating vegetables is of course always very important.

At L’invité we serve a mosaic of forgotten vegetables in the Tasting. All forgotten vegetables are prepared separately by our kitchen, each with their own method of preparation and their own herbs. This gives you the opportunity to taste every forgotten vegetable with attention.

Which forgotten vegetables do we serve in the Dutch Menu at L’invité?

This always depends on the season. The Jerusalem artichoke is actually a tuber with a nice soft taste, nice with for example some mace. The parsley root is in terms of taste between the parsnip and the celeriac. The salsify was also called the asparagus for the poor, but the taste is also close to the artichoke. Kohlrabi is perhaps more familiar, but combine this with caraway seed. Think of purple carrots, Soesterknolletjes (turnips) or yellow beetroot.

Where can I buy forgotten vegetables?

Most supermarkets in the Netherlands have a very limited range of vegetables. You have more chance at the specialist greengrocer and at the hobby growers and vegetable gardens. Eating forgotten vegetables is very good for biodiversity and our environment.

New Dutch Cuisine is a movement that puts the Dutch kitchen and Dutch food culture on the map and focuses on the sustainability of our food consumption. We want to make typical Dutch food more sustainable, tastier and make healthy eating easier and more attractive.