Relaxed lunch
Bites at the bar
Relaxed dining.
Today’s flavors may just be different tomorrow. Because the season changes or because we are curious. That’s why the dishes on our menu change regularly.
Vegetables play the starring role in our kitchen. Fish and meat follow. So vegetarian food is always possible with us. Completely vegan cooking we do not do, unfortunately. All with as little waste as possible, and especially with as much attention to refinement on the plate as possible.
Whether you come for a leisurely lunch, drinks with bites or sumptuous dinner. We ensure that eating out in Utrecht at Vondels is a pleasant surprise every time.
Classic Oyster per piece — 4
Sjallot, lemon, red winevinegar
Oriental oyster per piece — 5
Soy, ginger, chili
Tartalette Carrot per piece — 5
Winter carrot chorizo, sunflower seed
Eggplant — 7
Miso, soy, wasabi
Pork Belly — 9
Kimchi, spring onion, sesame
Mosselen — 10
Nduja, pepper, smoked butter
Crispy chicken — 10
Sesame, spring onion
Coppa Joselito — 15
8 Months aged Iberico neck, garlic, black pepper
Beet – 13
Grapefruit, sambai, primrose, bergamot
Floor Bread Caprese – 15
Burrata, tomato, basil
Pumpkin – 15
Pumpkin seed, feta, piement
Croque-monsieur – 19
Gruyere, ham on the bone, bechamel
Floor Bread Eel – 23
Horseradish, radish, little gem
Steak tartare with fries – 25
Egg yolk, cornichons, shallot
Sourdough bread – 6
Puffed bell pepper butter
Fresh fries – 6
Parmesan, parsley
Bimi — 6
Pecan, ricotta, lime
Patatas Bravas — 6
Tomato salsa, sour cream
Beet – 11
Grapefruit, primal beet, bergamot, sambai
Salmon trout — 14
Buttermilk, horseradish, radish
Steak tartare – 16
Ponzu, egg yolk, nashi pear, furikake
Rendang of pointed cabbage – 12
Romanesco, cabbage, miso
Langoustine – 21
Suquet, bisque, chorizo
Jerusalem artichoke – 20
Sauerkraut, maitake, buckwheat
Redfish – 24
Pumpkin, vadouvan, clam
Onglet – 26
Cevenne onion, parsnips, gravy, sukade
Rye wing – 75
Barber, Beurre noisette, roasted lemon
Poussin– 65
Roasted potato, applesauce, gravy
Cucumber and green apple-12
Granny smith, juniper, white chocolate
Rhubarb – 12
Yogurt, blackberries, pink pepper
Cheese — 14
Selection of 5 cheeses from Stalenhoef cheese dairy
Sourdough bread – 6
Puffed bell pepper butter
Fresh fries – 6
Parmesan, parsley
Bimi — 6
Pecan, ricotta, lime
Patatas Bravas — 6
Tomato salsa, sour cream
2 courses – 30
3 courses – 40
4 courses – 50
Salmon trout
Buttermilk, horseradish, radish
King Bolete**
Soy, shiitake, enoki mushroom, coconut
Onglet
Cevenne onion, parsnips, gravy, sukade
Cheese
Selection of 5 cheeses from Stalenhoef cheese dairy
Supplement 14,-
Cucumber & green apple*
Granny smith, juniper, white chocolate
3 courses — 40
4 courses — 50
Salmon trout
Buttermilk, horseradish, radish
Langoustine**
Suquet, bisque, chorizo
Supplement 18.-
King Bolete*
Soy, shiitake, shimeji mushroom, coconut
Onglet
Cevenne onion, parsnips, gravy, sukade
Cheese
Selection of 5 cheeses from Stalenhoef cheese dairy
Supplement 14,-
Cucumber & green apple
Granny smith, juniper, white chocolate
**can be added as an additional dish to all menus
2 courses – 30
3 courses – 40
4 courses – 50
3 courses — 40
4 courses — 50