Kruydt

Restaurant Kruydt is housed in the former ammunition workshop of the Delft artillery depot, just a stone's throw from the historic center. The spacious interior exudes an open feel with a pleasant mix of wooden tables, blue and gold accents, and plenty of greenery. This gives the establishment a warm, welcoming atmosphere. Additionally, the restaurant features a large terrace that is well-filled on weekday evenings. Chef Dennis Vos serves an international cuisine with subtle Asian accents. Guests can choose between a three- to six-course chef's menu or à la carte, both built around fresh, daily ingredients. The evening begins with a glass of Simonsig Chenin Blanc, accompanied by a rich potato and pea mousse with lemon mayonnaise and a strip of smoked eel. The amuse-bouche does not entirely convince. This is followed by a steak tartare featuring a 63-degree egg yolk, herring roe, and beech mushroom. Beautifully flavored, and the 2023 Pinot Blanc from Boeckel in Alsace pairs it neatly. Next comes a prawn cake served on a small bapao bun with atjar and spring onion. The dish lacks a bit of tension due to the absence of sauce, but the accompanying 2023 Tres Priors from Catalonia is a good match. For the main course of Iberico pork secreto, the garnishes are unfortunately too cold, although the meat is beautifully cooked. The 2021 Primus Carménère from Chile is a lovely wine, but the vadouvan sauce does not pair well with it. The sea bass with leek sauce and potato cream is perfectly grilled. The 2023 Rijks Chenin Blanc scores well with the fish but does not suit the endive. The dessert brings balance: a refreshing mango bavarois with lemongrass-orange ice cream and crispy sponge cake. An extremely flavorful finale. The service, led by Casper Kramer, is young and radiates enjoyment. Knowledge is sometimes lacking, and we do not see the manager at every table. While the sommelier demonstrates expertise, the wine selections remain somewhat conservative. Kruydt offers a pleasant evening in a beautiful historic building. The atmosphere and hospitality are warm, the kitchen is solid, and with a few refinements and slightly less tinkering with the garnishes, this establishment has room to grow even further.

Restaurant Kruydt is located on the edge of Delft's historic center. Specifically, in the ammunition workshop within the former Delft artillery depot. The establishment has been beautifully restored and opened up with lovely seating, a wall bench...

The location is simply outstanding, as Restaurant Kruydt is situated in the former artillery depot behind the Paardenmarkt in Delft. Inside, it exudes a cosmopolitan atmosphere thanks to the building’s high ceilings, modern warm interior, and beautiful natural light. At the far end of the dining room, a space separated by glass doors is available for private gatherings. Here, a specialty menu that changes regularly with the seasons can be ordered as a multi-course meal. Additionally, an à la carte menu features Mediterranean-inspired choices that occasionally take a step toward the Far East. For an aperitif, we have a Barons de Rothschild champagne rosé, which makes for a very festive start to the meal. The marbré of plaice with fennel, wild carrot, and tarragon cream is skillfully composed and a perfectly light beginning to the menu. The monkfish main course is equally well-prepared, accompanied by al dente-cooked Venere rice (an aromatic, small-grain, highly nutritious variety), sea vegetables, and a gently tangy white balsamic sauce. We pair it with a fine Albariño. The cheese board features a lovely assortment curated by Kaasaffineurs Van Tricht, served with fresh nut and fig bread. You can also visit Kruydt for lunch, or enjoy a good glass of wine with bar snacks such as tempura prawns and vegetarian bitterballen with oyster mushrooms. Kruydt is a definite keeper.

New to this guide last year and firmly retained this year, Kruydt is somewhat tucked away in the former artillery depot behind the historic Paardenmarkt in Delft. Once inside, you marvel at a fine example of architectural ingenuity. The large, high, and open space is elegantly and modernly designed, and at the rear of the dining room, a separate area can be enclosed with glass doors for private bookings. Chef Casper Kramer’s kitchen serves French-oriented dishes with occasional excursions into Asian cuisine. You can choose between a surprise menu and a limited à la carte selection, while bites are listed on a separate card. The service team creates a relaxed atmosphere and works seamlessly together. We enjoy a tasty tartare of fresh white sea prawns topped with small Dutch prawns and garnished with bell pepper, celery, green mango strips, and crispy celery. An excellently matching wine, Albariño Granbazán ‘Etiqueta Verde’, is poured alongside it, featuring a bold aroma of green apple, citrus, and tropical fruit. The warm, savory spekkoek-style terrine of celeriac mousse and truffle sabayon, surrounded by slices of boiled, roasted, and moussed celeriac, has a rather intense truffle flavor that even the nicely mineral Chardonnay from Wijnkasteel Genoels-Elderen struggles to complement. The main course fares much better: tender rose-roasted pork loin in its own jus, served generously plated. Accompanied by potato mousseline, cavolo nero crisp, mushrooms, and parsnip. And after the light and refreshing dessert of mango crèmeux, sorbet, and chutney, we can only conclude that Kruydt is a genuine asset to Delft and its surroundings.

Opened and established in 2018 in the former artillery depot, a national heritage site, behind the historic Paardenmarkt in Delft. A hidden gem. The dining room is spacious and high-ceilinged, stylishly furnished in a modern style. Behind glass doors lies space for private gatherings; you can pull up to the large bar for a bite and a drink, and in good weather the sheltered terrace is highly recommended. It was bustling during our visit, primarily with couples and families celebrating special occasions. A commendable initiative is the Delfts Blauw Water project. A small fee is charged per carafe of tap water, with proceeds going to charitable causes. Many local restaurants and bars participate in this scheme. Kruydt offers a surprise menu, though guests who prefer to avoid surprises can view the dishes beforehand. Accompanying a glass of velvety smooth Bodega Norton Cosecha sparkling wine is a particularly elegant amuse: egg yolk cooked at 63°C with truffle oil, porcini mushroom foam, and almond crunch. It leaves you wanting more. The young waitstaff soon brings crispy seeded bread with spreadable salted butter, followed by the first course. Thick slices of house-smoked salmon rolled into towers, accompanied by red, yellow, and Chioggia beets, surrounded by a buttermilk, grapefruit, and dill dressing, dotted with avocado cream and beet krupuk. In a word: exquisite! Next is a vegetarian dish: fried tortellini stuffed with artichoke, served on a tomato tartare and black olive crunch, with tomato broth poured tableside. It’s yours to keep. For the main course, perfectly pan-seared corvina arrives with a tarragon beurre blanc, romanesco, mini-zucchini, roasted silver onions, and a potato muffin. We pair it with generous glasses of juicy Eivi Albariño. Welcome to Lekker!