Monarh

The subtle luxury of this restaurant, which occupies the vaulted cellar of an old monastery dating back 125 years, comes as a surprise. The menu features spectacular dishes which are beautifully presented and full of intense flavours. Chef Kappé’s modern cuisine has real style thanks to his use of different techniques, combined with careful and elegant preparation. A fascinating dining experience!

Historic Setting

• Monarh is located in a former monastery, the Missiehuis, which dates back to the 1890s, blending rich history with modern culinary experiences.

Floating Amuse-Bouche

• The restaurant gained attention for its innovative floating amuse-bouche, served on a superconductor that levitates above a magnet, showcasing a unique molecular gastronomy technique.

Family-Run Establishment

• Monarh is operated by brothers Paul and Ralph Kappé, with Paul as the chef and Ralph as the sommelier, emphasizing a personal touch in their culinary offerings.

Signature Ingredients

• Floating Amuse-Bouche: A unique dish served on a superconductor cooled with liquid nitrogen, showcasing the restaurant's innovative approach to molecular gastronomy. This dish levitates above a magnet, creating a visually stunning experience that stimulates the senses.
• Locally Sourced Vegetables: Emphasizing freshness and sustainability, Monarh incorporates seasonal vegetables sourced from local farms, ensuring that each dish reflects the region's agricultural bounty.
• French and International Ingredients: The menu features a blend of classic French culinary techniques with international flavors, utilizing high-quality ingredients such as artisanal cheeses, fresh seafood, and premium meats to create a diverse and refined dining experience.
• Herbs and Spices: Fresh herbs and spices are used extensively to enhance the flavors of each dish, with a focus on those that are locally grown or sourced from specialty suppliers, adding depth and complexity to the culinary offerings.

Tasting Menus

• 5-Course Menu: €100+

Signature Dishes

• Ganzenlever: €40
• Witte heilbot: €62
• Wilde zeebaars: €65
• Patrijs: €58
• Hertenrugfilet: €65
• Mango: €24
• After Eight "Monarh Style": €24
• Bergamot: €24
• Kaaswagen & Garnituren: €28