Prentenkabinet

Located in the Pieterswijk, right in the center of Leiden and directly opposite the Pieterskerk, is the Prentenkabinet. The historic building feels like a small museum filled with prints and paintings, featuring herringbone parquet flooring and antique details. We take our seats in the garden on the park terrace, under an umbrella with a view of the old university buildings. The menu suggests French-Mediterranean cuisine. The lunch and dinner menus are largely identical, offering a choice between various set menus or à la carte. The aperitif is a fresh Verdejo from the Rueda region by winery Duquesa. There is no amuse-bouche, but bread can be ordered separately. The starter is a chicken fillet roulade stuffed with dates and spiced with baharat, served on hummus and pickled shallots, nestled in crispy Lebanese bread. A lovely Mediterranean flavor, well complemented by the rosé from Château Beaulieu. This is followed by the house specialty: a generous bouillabaisse with sea bass, gamba, scallops, and mussels. The soup is poured tableside from a teapot and is generously packed with seafood. The Chardonnay from El Rincón in northern Spain is fruity and tropical. The daily fish special, sea bass with foamy dashi sauce, roasted tomatoes, gamba, and orzo, is cooked perfectly and accompanied by an Ardèche Chardonnay from Louis Latour. The suikerbrood bread and butter pudding with red fruit compote, lemon gel, and yogurt ice cream are classic and make a beautiful finish. Service is led by hostess Louise van der Ham. The Prentenkabinet is a wonderful address in the heart of Leiden, whose kitchen has won us over. We would gladly come back again.

Located in the historic Pieterswijk district of Leiden, with a sunny terrace by the park, Het Prentenkabinet is housed in a centuries-old building. With its atmosphere and layout, it is one of the most distinctive restaurants in the city. As a starter, a...

In the shadow of the Pieterskerk tower, within the former rectory, lies restaurant Het Prentenkabinet, owned by Martin van der Ham. Upon arrival, we are greeted at the host stand and guided through several dining areas to a terrace set in a lovely inner courtyard, where we are seated at a cozy table. It takes a bit of time before anyone asks if we would like an aperitif, but the rest of the evening, the service is thoroughly attentive. The ordered Vallformosa Classic Brut cava features delicate bubbles. For an amuse-bouche, we have a cucumber gazpacho topped with a dollop of sour cream—rich in flavor and wonderfully refreshing. Chef Marco Venmans and his brigade present a lamb loin tataki featuring premium cuts of lamb, accompanied by a delightful nutty sesame cream, marinated baby carrots, enoki mushrooms, and spring onions. A smoked salmon terrine served with nori and dill, alongside a snow crab salad dressed in yuzu mayonnaise and topped with crispy truffle potato, is equally impressive. The complimentary Terroir d'Alsace Pinot Blanc 2022 from France pairs beautifully. For the main course, grilled turbot is served on a bed of mashed potatoes with vongole, cherry tomatoes, bimi broccoli, carrots, and a silky, frothy beurre blanc. We round off the meal with fresh mint tea and delightful treats like homemade chocolate chip cookies. The value for money is excellent here, and that is exactly why it is always so lively.

Ongedwongen etablissement in de oude Pieterswijk. De geschiedenis van het pand begint met een pastorie en is na vele bestemmingen in 1997 verbouwd tot restaurant. Sinds 2002 is Martin van der Ham eigenaar. Het restaurant is eigenzinnig met zwart-wit-marmeren vloertegels, lambriseringen aan de wanden, kroonluchters en schouwen en hoge plafonds. Er is een prachtige binnentuin waar op zomerse dagen uitgebreid getafeld kan worden. De keuze is reuze op de menukaart. À la carte, Bites, een menu bestaande uit vijf gerechtjes, een menu Gastronomique en een Chef's menu. De wijnkaart biedt royaal keuze voor elke portemonnee. We starten met mooie vlezige Gillardeau-oesters die geserveerd worden met pernodschuim en citroenpeperparels. Een fijn begin. Daarna steak tartaar van op de hand gesneden ossenworst met roggebroodkruimels, piccalillysalade en kaasschuim van Reypenaer. Buitengewoon smaakvol en gul van presentatie. Daar doet het malse kalfsmedaillon van het hoofdgerecht niet voor onder. Er komt garnituur bij van zalvige bearnaisesaus, hasselback-aardappel, crème van velderwtjes en peulen. We bestellen als extra een schaaltje krokante biologische frieten met truffelmayonaise. Een bord vol geluk. In het glas een pinot grigio San Martino uit Italië. Bij de kaasplank die vijf verschillende soorten telt komt kletzenbrood en truffelhoning. Die laatste is niet helemaal ons ding. Verder is het leven goed in het Prentenkabinet. En dat vinden heel veel gasten met ons ook. Het zit hier helemaal vol.

A characterful restaurant in the heart of the city, opposite the Pieterskerk. Adorned with 17th-century black-and-white marble floor tiles, fireplaces, and ceilings, along with a collection of exquisite old prints displayed in a museum-like manner. A go-to destination for foodies and tourists, and a meeting and celebration venue for student corporations and other university societies. Martin van der Ham has owned this art cabinet for twenty years; it also boasts a beautiful, spacious inner courtyard where you can dine late into the evening. Maître sommelier Jacky Klein brings bread and butter, plus a cup of cold yogurt soup with cucumber, dill, and a prawn. A lovely beginning. She serves a Woodhaven Chardonnay from California that, contrary to expectations, does not taste of oak sawdust but of peach and vanilla: a straw-yellow, elegant, and affordable accompaniment. Ideal for dishes like sea bass tartare, dressed with a sweet cucumber vinaigrette, black garlic mayonnaise, and crispy seaweed, with tomato broth poured over at the table. Or a veal pastrami roulade with baba ganoush, field pea cream, ras el hanout mayonnaise, cauliflower, and green beans. Beautiful starters, primarily focused on flavor composition by head chef Marco Venmans. Followed by pan-fried red mullet fillet with scallops, horseradish sauce, and sea aster, served alongside a Holland shrimp bisque with ravioli stuffed with crab and ricotta. Every dish is equally delicious, generous, and meticulously crafted. To finish, red fruit aspic with limoncello ice cream and yogurt meringue. A sympathetic, contemporary no-nonsense restaurant set in a historic environment.

An unpretentious eatery at the foot of the Pieterskerk, right in the heart of Leiden at the crossroads of university faculties, student residences, student societies, and academic buildings. Thus blessed with a steady flow of students (and their parents) and professors, complemented by tourists and local food lovers. Martin van der Ham became the fortunate owner of this art gallery in 1999, which alone is worth a visit for its magnificent ceilings, floors, fireplaces, prints, and monochrome paintings. Moreover, 'de Prent' boasts a generously proportioned inner courtyard where you can dine late into the evening under the glow of cast-iron lampposts, candlelight, and wood-fired heaters. Another plus: a modest menu featuring everyday, moderately priced delicacies. We start with a swordfish ceviche. Fresh fish cured in lemon juice, topped with crispy corn and pomegranate seeds, and enhanced with a delicate coriander pesto. Also excellent: rillettes of slow-cooked duck. Served with coppa di Parma, truffle mayonnaise, a pickle, pickled onions, and crostini. Creamy, savory, sweet and sour all at once: delicious! The skin-on pan-fried red mullet, as the main course, arrives on a bed of black rice with olives, asparagus, and beurre blanc. In the glass, they pour Mâcon-Lugny (Latour, 2020), a full-bodied white Burgundy that also effortlessly complements the duck breast. Juicy meat in its own jus with hoisin, sliced and glazed by head chef Marco Venmans with apple syrup. Accompanied by edamame, polenta, and pistachios. Excellent!

Karakteristiek restaurant in een eeuwenoud pand in de prachtige oude Pieterswijk van Leiden. Hier viert de Frans-internationale keuken hoogtij en op de menukaart van chef-kok Marco Venmans staan onvervalste klassiekers, zoals gekonfijte eendenbout, bisque en suikerzoete macarons, maar ook meer eigentijdse bereidingen. De wijnkaart is uitgebreid met overwegend keuzes uit Oude-Wereldlanden. Er is een aparte digestiefkaart. Voor groepen vanaf tien personen is er een speciaal menu samengesteld. En dat geeft meteen aan dat Het Prentenkabinet een groot restaurant is met verschillende eetzalen, die getooid zijn met architectonische pracht uit vervlogen tijden. Palmetplafonds, hardstenen vloeren, schouwen en ornamenten, paneellambriseringen en balustrades. De bediening werkt snel en vakkundig, maar sta niet te kijken van veel verschillende gezichten aan je tafel. Niet erg, het gebodene is puik en dat is de rekening ook. Mede daarom is het hier altijd druk.

Once a commandery, boarding school, National Print Room, and science shop. Since 1997, a steady gourmet palace in the heart of Leiden. Martin van der Ham is the happy owner of 'De Prent'. His restaurant is spread across several rooms filled with architectural splendor from bygone eras. Such as palmette ceilings, hardstone floor slabs, fireplaces, hearths, ornaments, door frames, paneling, and balustrades. The menu offers French-international comfort food. Take tuna, for example. Rolled in poppy seeds, briefly grilled, and cooked to a beautiful red center, served with pronounced flavorings such as ras el hanout paste, soy cream, and wasabi krupuk. And a smoked salmon bombe. Stuffed with quail eggs, watercress, crème fraîche, potato, and avocado. Just as delicious is the duck course. Slowly braised, then shredded, and served alongside duck liver paste and apple syrup. But unfortunately also accompanied by bits of bitter frisée, an overpowering garnish that we pick out of our plates. The extremely attentive service pours an elegant Pinot Blanc from Rheinhessen Schulz, Germany, vintage 2016. We continue drinking it with the main course: quail stuffed with spinach and bundle mushrooms. Chef Marco Venmans arranges the rose-roasted quail pieces on a bed of peppery rocket bacon and drizzles shallot sauce over them. Delicious. So too are the butter-soft veal fillet, pancreas, and cheek served with lentils and crispy parsnip. Topped with hollandaise foam, veal jus, and hazelnut crumb. We finish with sticky chocolate cake, white chocolate ice cream, chocolate mousse, and hazelnuts. A fine establishment.

Many people in their thirties are dining in this beautiful and characterful building with several halls, right in the heart of Leiden. We have to ring the bell to be let inside. Luckily, it isn’t raining. We take our seats in the main hall. Sipping on a red martini topped with tonic, ice, and a sprig of rosemary, we indulge in an amuse-bouche of a chorizo roll filled with a pepper mousse, served on a bed of couscous. Sweet and sour notes blend seamlessly. Drawing from the French-international cuisine of head chef Marco Venmans, we taste a creamy shrimp and crayfish bisque alongside a Parma ham, walnut, and truffle tartare paired with a warm scallop and truffle mayonnaise. Unfortunately, the latter is served slightly too cold, causing the flavor to diminish. The main course features roasted quail stuffed with mushrooms on a creamy sweet potato and spinach puree with hoisin sauce. Just as good is the pan-fried cod, cooked to perfection. Accompanied by a 2016 red Mâcon from the Lugny Cooperative. This wine boasts a fine finish and is served lightly chilled at 15°C. Freshly marinated pineapple with caramel mousse and a scoop of rum ice cream provides a fitting conclusion. Compliments to the owner and host, Martin van der Ham. A textbook example of exceptional hospitality and culinary craftsmanship.