Central Park

It is a beautiful summer evening as we visit the restaurant at the chic Central Park hotel in Voorburg, owned and managed by Joey de Kruijf. After a warm welcome, we are escorted to our table on the terrace. Passing the elegant, lushly appointed dining room, we settle in with a view of a charming park-like garden. In the distance, boats glide along the Vliet. Pure idyll. Guided by chefs Tim Bood and Hette Hettema, we enjoy a light, contemporary fine-dining menu built around rich ingredients. We are particularly impressed by the starters and intermezzos, notably a salad of paper-thin kohlrabi and radish paired with a zesty wasabi sorbet. Though modestly portioned, it is refreshingly light and sets the stage perfectly. This is followed by octopus with almond and celery root. The tender chunks are crowned with a delicate, crispy squid-ink lattice; the accompanying green strawberry leans toward gimmickry, but otherwise, there is nothing but praise for this exquisitely executed dish. For wine, we select a bottle of Gavi di Gavi 2021 from Il Rocchin, drawn from the establishment’s impressive wine list. With the pristine turbot and Zeeland mussels in a heavenly sauce, the lardo mentioned on the menu was omitted for the non-meat eater but not replaced with anything else. Consequently, the dish feels somewhat underwhelming. Additionally, the vegetable garnish is noticeably sparse. The true climax of the evening, however, is the summer-inspired dessert: strawberries, lime, and gin-and-tonic granité, followed by apricot, vanilla, honey, and elderflower sorbet. Rarely has a dessert course delivered so much delight. The gin-and-tonic granité alongside the strawberries is a stroke of genius, while the apricot with vanilla and elderflower unfolds as a rhapsody of sweet, tart, creamy, and refreshing notes. Chapeau! Do remember to bring a well-stocked wallet, as prices here are not low. The bill easily climbs to 80.

Beautiful 18th-century country house with garden, terrace, hotel rooms and parking lot. A place where you are swept away by both its urban allure and the village intimacy of this chicest little corner of Voorburg. As for wine and dining...

High quality cooking

It remains a pleasure to be seated at Restaurant Central Park, housed in a stately national monument on the outskirts of Voorburg, surrounded by lush greenery and also home to a boutique hotel. SVH Master Host Joey de Kruijf, who more than deserves this title, has been co-owner since 2017 and oversees the daily operations of both the restaurant and the hotel. In the kitchen, chefs Tim Bood and Hette Hettema hold the culinary reins, crafting a high-end gastronomic cuisine that is contemporary, light, and refined, featuring soft acidity and elegant pairings. The chic, elongated dining room offers a comfortable setting with wooden floors, linen-covered tables, well-cushioned brass design chairs upholstered in soft fabric, and impressive chandeliers hanging from the high ceiling, overlooking a park-like, perfectly maintained garden. Our charming host and sommelier, Sasja Moonen, pours us a gently effervescent champagne from Roger Manceaux, accompanied by lovely welcome bites such as a rectangular piece of rye bread with Dutch herring and piccalilly, alongside a crispy cup filled with romanesco, leek, chives, and salted lemon. A fine start. We leave the wine selection for the set menu to Sasja, as his wine encyclopedia contains an enormous number of entries, well over 1,750. The French Burgundy Chardonnay Les Grandes Coutures 2018 from Xavier Monnot proves to be a perfect match. We taste a masterful vegetarian starter of rolled snow pea ribbons atop white beans, garnished with a sesame crisp and a kimchi-lime sauce. Refined in its simplicity, bursting with flavor. Just as beautiful is the sea bass fillet and croûte, baked with artichoke preparations including a quenelle of lightly acidic brunoise, pickled in sweet-and-sour, and a mousse topped with a gelée, accompanied by semi-dried tomatoes, all brought to the table and finished with veal jus, capers, and olives. Pure bliss on a plate. We finish with a classic: Pêche Melba, but presented in a contemporary style. Confited peach, fresh raspberries, and sorbet made from it, along with tonka bean and basil oil. Such beauty deserves to be rewarded. Welcome to the Top 100 of Lekker. It debuts at number 83.

SVH Master Host Joey de Kruijf more than lives up to his title. He possesses an unmatched ability to read his guests flawlessly and immerse them in an atmosphere of comfort and relaxation. Together with his partner Tamara Holwerda, he runs the hotel and fine-dining restaurant Central Park. He is surrounded by a talented team including chefs Tim Bood and Hette Hettema, sommelier Sasja Moonen, and assistant maître Lotte Kruisland. They all radiate a shared passion for their craft, and not only that: each is highly skilled and deeply dedicated in their respective fields. The welcome at the front door of the impeccably maintained former estate is warm, and through a grand marble entrance, we are ushered into the dining room. Bright and spacious, the room features tables dressed in spotless linen and luxurious brass chairs upholstered in velvet. Dominating the high ceiling are magnificent chandeliers that lend the space a distinctly chic ambiance. From the kitchen arrive small aperitif delights such as profiteroles filled with Alkmaar cheese mousse, garden cress, and a cheese crisp, accompanied by a small bowl showcasing various preparations of snap peas with preserved lemon, sorrel, and crunchy celery. An absolute flavor explosion. Mussels marinated in sambal are served alongside tender slices of yellowtail and a buttermilk-based emulsion with finger lime, complemented by a mussel and verbena vinaigrette. Vibrant acidity beautifully balances the delicate, subtly oceanic flavor of the yellowtail. The refined intermezzo places onion firmly in the spotlight. A meticulously composed plate featuring soft-sweet onion confit, fried onion rings, spicy shallot ice cream, chive reduction, and a crispy onion cracker. Umami practically leaps off the plate. Paired with a delicate off-dry 2022 Cabernet Riesling from Weingut Dr. Loosen, which elevates the dish to new heights. A generous portion of pan-seared turbot fillet follows, accompanied by tender peas, baked chanterelles folded into a rich, airy beurre blanc, artichoke, and olive slices. And what a thoughtful touch: all the sauces remain on the table after serving, allowing us to help ourselves to extra portions. Take your time exploring the extensive wine list, brimming with gems from both the Old and New Worlds. We are thoroughly impressed. Central Park is awarded a place in this guide’s Top 100. Scores a perfect 00.

The entrance is stately. A long, high corridor lined with marble leads to an equally grand setting with a phenomenal view of Park Vreugd & Rust. Following a thorough renovation in 2021, the dining room exudes a chic and atmospheric vibe. General manager and SVH Master Host Joey de Kruijf, alongside his impeccable team, ensures that guests lack nothing. Chefs Tim Brood and Hette Hettema cook in harmony with the seasons, presenting a regularly rotating menu that stays true to classic foundations while incorporating contemporary elements. Finding a suitable wine pairing is no small feat given the dizzying selection in the wine list, but rest assured: expert guidance is always available. Alongside the main menu, starters can also be ordered from a separate list. We enjoy inventive amuse-bouches, and the delightfully sticky monkfish and seaweed macaron could easily earn signature dish status in our eyes. The kitchen favors light cooking with refined acidic notes. This is evident in the starter of trout fillet with smoked eel, brightened with white asparagus, crisp radish, and a delightful soy beurre blanc. The cod fillet is accompanied by crispy breadcrumbs, a fresh fennel salad, grape leaf crisps topped with herring roe, and a creamy fish sauce. Paired with this is a fine and affordable 2020 Petit Chablis from Dauvissat, showcasing subtle citrus tones. For the pièce de résistance, a modest serving of tender suckling lamb slices served with a rich meat jus, an eggplant quenelle, and wild garlic cream, a perfectly matched glass of Italian Tua Rita Palazzetto is poured. It is rich and full-bodied. One point to note concerns the bill, which is rather steep for what is offered.

After Henk Savelberg handed the establishment over to Ron Blaauw, who cured many centuries-old structural ailments and gave the former 'Vreugd en Rust' listed building a new lease on life, owner-host Joey de Kruijf is now steering the ship back to safer waters. With a classic kitchen running on modern lines. Head chef Tim Bood is increasingly revealing himself as a driven master of the kitchen who understands flavors and cooking techniques, and who is now backed by expert Hette Hettema. Together, the three form the team that will successfully steer Central Park through the post-corona era, and we have every confidence in them. We taste appetizers featuring Dutch new potatoes with mustard crisp, dried broad beans, and gherkin, alongside marinated watermelon with buffalo yogurt foam. Lovely! Followed by langoustine with pumpkin, gooseberry, and verjus sauce, and on the other plate smoked and lacquered eel with edamame beans, crispy chicken skin, and dashi sauce. Excellent starters. We pair it with a beautiful and affordable Jurançon (Cauhape, 2017) made from Petit and Gros Manseng grapes. Then comes beef tenderloin fillet with pickled foie gras, garden peas, and chanterelle vinaigrette, alongside perfectly cooked Anjou pigeon with breadcrumbs, corn, artichoke, and pigeon ravioli. In the glass: cherry-red Chinon (Domaine de la Noblaie, 2018) from Cabernet Franc grapes. Finally, a classic soufflé with vanilla ice cream and a glass of Sauternes (2015). Delicious! The Top 100 beckons.

Central Park is housed in an elegant neoclassical villa, set in a beautiful green environment just outside The Hague. The building houses a boutique hotel and a restaurant situated in a charming conservatory. The history of this beautiful place has once again been given attention. The tables in the large dining room are generously spaced and set with spotless linen, the chairs are comfortable, and the chandeliers continue to grace the high, ornately decorated ceiling as they always have. The relaxed and casual atmosphere remains, which the predominantly somewhat younger and well-dressed guests know how to appreciate. From the kitchen of head chef Tim Bood come flavorful dishes with perfect doneness that appear on the table exquisitely plated. And leave it to the team to pour a fine wine to accompany them from the very extensive wine list. Kudos to the service, which helps ensure that dining at Central Park is a delightful experience.

You could say that Voorburg has regained its historic chic following Central Park's recent metamorphosis. This is the second transformation already, as Ron Blaauw had previously turned it into a replica of his capital-city Gastrobar. That chapter is over; Ron has left, and owner and SVH Master Host Joey de Kruijf has more or less returned to the atmosphere of the former Savelberg: fewer tables, better chairs, and even the eleven antique chandeliers are hanging from the ceiling again. The standardized portion sizes of the dishes remain, though they can also be ordered in regular portions. We happily sample starters of pata negra, oyster with cucumber and gin-tonic, and roasted Wagyu beef with onion, garlic, and ponzu. Delicious first courses from chef Tim Bood. The sea bass ceviche is then expertly prepared and served with a side of sweet potato, jalapeño peppers, avocado, and red onion. My table companion savors the steak tartare of beef with contemporary flavorings like green curry, bean sprouts, bok choy, and quinoa. Excellent dishes, especially when paired with glasses of buttery Mâcon-Charnay by Jean Manciat, 2017. Cod takes center stage as the main course, featuring creamy fennel, dill, and beurre rouge. Just as deliciously savory as the belly pork on the other plate, served with kohlrabi, Chinese broccoli, dashi, and pieces of eel. And a beautiful glass of Jurançon Cauhapé, 2016. To finish, farmer's cheese with fruit compote and nut bread. What a fantastic spot!

Surrounded by a lush garden and boasting a beautiful terrace, the modernized Oranje Palace exudes an almost international allure in its grand dining room that you could easily encounter in New York City. There’s a cozy buzz, a young and swift brigade, and a menu brimming with small bites inspired by Ron Blaauw’s concept in the capital. Host and sommelier Joey de Kruijf professionally guides the front-of-house team, while in the kitchen, former sous-chef turned head chef Tim Bood runs the show. An array of delightful dishes is served, nearly all priced identically. We sample asparagus with fresh peas, herring roe, and hollandaise sauce, accompanied by glasses of Jaboulet Viognier. From the barbecue comes the renowned boneless spare ribs with homemade sambal. A superb pairing: a Navarra Chardonnay from Castillo Monjardin. Its pronounced woody notes harmonize perfectly with the smokiness of the barbecue. Meanwhile, we notice subtle shifts: round tables have returned among the contemporary four-tops, and they are even set with white tablecloths. Beyond the standard fare, you can now order more expensive (and more classic) plates. The wine list features a dizzying selection, primarily European. Next to the dining room sits a charming bar, and the upper floor offers chic hotel facilities.