Both the à la carte dishes and the multi-course menus are regularly renewed. We only use fresh ingredients for our meat, fish and vegetarian dishes. We are guided by the seasons. For example, if the asparagus shoots out of the ground, we will immediately respond to this when preparing the menu.
Fish from the North Sea, such as sole, turbot and lobster, play an important role in our fish dishes. Dutch suction lamb, straight from the polder, is a chef’s favourite when it comes to meat dishes.
The dishes that we prepare with care, craftsmanship and passion in the kitchen of restaurant De Moerbei, have their basis in French haute cuisine. In addition, Asian and other gastronomic influences also find their way into our kitchen.
In addition to our à la carte menu, we serve daily menus of varying composition: