De Woage

Perfectly fried foie gras topped with a very fine brunoise of green apple and dried pink peppercorns; underneath, expertly fried beetroot and mouthwateringly crisp apple. These elements are accompanied by a warm beetroot coulis, apple and curry with a subtle piquancy that elevates all the flavours, along with a delicate oil infused with dill. This dish is typical of De Woage: seemingly simple creations that are generous, without any unnecessary frills and packed with flavour.Jelle Jansen is by no means workshy, as his fine à la carte offerings prove – he pulls out all the stops for his diners. The quality of the produce comes first. Sauces play a leading role, such as the wonderfully sharp/spicy curry sauce that takes the cod fillet served with a mussel and tomato tapenade to the next level. At De Woage there's no fuss, just the pleasure of authentic flavours.Elegant and warm, this listed building has a certain romantic charm. Diners can feel totally at ease here, which is in no small part down to your charming maître d', Corine. Be sure to check out their Special Sundays – you won't regret it!

• Sauces as a Leading Role: At De Woage, sauces are not just accompaniments but play a central role in elevating dishes, such as the sharp/spicy curry sauce that enhances the cod fillet with mussel and tomato tapenade, showcasing a focus on authentic and bold flavors without unnecessary frills.

• Zero Food Waste Philosophy: The restaurant practices minimal food waste by utilizing entire ingredients creatively, for example, using the whole lobster including the shell, and incorporating carrot peelings, leaves, and roots into dishes, reflecting a sustainable and resourceful approach to cooking.

• Special Sundays and Cozy Atmosphere: De Woage offers "Special Sundays" featuring fully catered packages including aperitifs, matching wines, and multiple courses, creating a lively yet intimate dining experience with top-notch service and a warm, romantic ambiance in a historic building.

Tasting Menus

• 4 Course Menu: €84
• 5 Course Menu: €94

Signature Dishes

• Kingfish with asperge, lavas, bloemkool en kerrie: Not specified
• Witte wilde gamba's met hollandse nieuwe aardappel, tomaat en bospeen: Not specified

A La Carte

• Rundertartaar met Parmezaanse kaas, ijsbergsla en tomaat: €25
• Noordzee krab met jonagold en crème van schaaldieren, lavas en aardappel.: €25
• Fette berta met gekarameliseerde ui, aardappel, bleekselderij en witlof: €22.50

Desserts

• Advocaat met krokant eiwit, vanille ijs, boerenmeisjes en slagroom: €15
• Mango met roze peper, cake, ijs van mango met yoghurt: €15
• Kaas van onze wagen met compote en huisgemaakt foccacia: €17.50