Restaurant Karel 5

High quality cooking

It takes a moment to find the entrance, but once on the beautiful terrace of Karel 5, we quickly forget that. What an oasis, just outside Utrecht's city center. Inside, it is spacious and classically decorated, with chandeliers and white linen. The summer menu has just launched, with the sun god Helios taking center stage. We choose the meat-or-fish menu, though there is also an omnivore option. The amuse-bouches are a delicious prelude to the evening: from homemade grissini with green pepper aioli and wild carrot brandade to a Marigold egg filled with summer vegetable ravigote. Each small plate is a work of art in itself. Chef and native Utrechter Leon Mazairac knows the best suppliers – and you can taste it in his classic French dishes with a fresh, modern twist. His signature dish ‘Mensae Primae’ features twenty ingredients: colorful tomato, plum, zucchini, cauliflower cream, and a rose vinaigrette; a honeycomb wafer with flat cheese and olive; and a clear tomato bouillon with basil oil, Dutch wasabi, and white strawberry. What pure flavors. Then come stuffed zucchini blossoms and crispy celtuce, with spiced cream, sea aster, and Belgian saffron beurre blanc. Sommelier Jasper de Jong, who recently traded Treeswijkhoeve for Karel 5, serves a Piedmontese vermouth topped up with salted water and ice as an intermezzo – surprising and refreshing. The summery feeling continues with ravioli of roasted eggplant and ricotta in a butter sauce made with Zeeland salt marsh plants, followed by a grilled artichoke base with turnips, new potatoes, and a rich jus of pickled vegetables, truffle, and sherry vinegar. The 100% Cabernet Franc (Les Pensées de Pallus) from Chinon completes the experience perfectly. Karel 5 is a culinary sanctuary where every course brings a surprise. It stands on the threshold of the Top-100 list.

Restaurant Karel 5 is part of Grand Hotel Karel V, situated on a historic site that was once a 14th-century monastery in the heart of Utrecht. The complex features, alongside the fine dining restaurant, a brasserie as well as a bar and lounge. The ambiance is chic within the classically decorated medieval dining room. Here, chef Leon Mazairac, his sous-chef Jent van Capelle, and the team prepare balanced dishes – guided by the philosophy “simplicity is already complex enough” – that are both classic and innovative, with a strong focus on seasonal ingredients. Guests can choose from a multi-course menu ranging from four to six dishes. The wine list, curated by sommelier and vinologist Erik Havenga, is approachable and features labels from around the world. To start, there is plum with North Sea crab and verbena. The sweet plum and crab meat pair surprisingly well in this dish. The verbena adds a light, fresh touch that beautifully rounds everything off. The dish is well-balanced, with each ingredient occupying its own space without overpowering the others. Delicious and thoughtfully crafted. Paired with a perfectly matching wine, the 2022 Schoffit Chasselas Vieilles Vignes is pure and intense with notes of white fruit. The intermezzo features an oyster with stalk celery, huacatay (black mint), and peanuts. A small, refreshing bite. The oyster is fresh and briny, while the celery and peanuts provide a pleasant crunch. The huacatay gives the whole dish a fresh, herbal twist. The main course is turbot Bordelaise. The turbot is perfectly cooked and melts in the mouth. The rich jus, shallots, and marrow impart a deep flavor without weighing it down. The delicate garnish, fleuron “mare botanicus,” adds a lightness that keeps the entire dish in balance. A well-executed dish that feels both rich and refined. The accompanying red wine offers a unique yet highly fitting pairing: the 2020 Mozaik Szekszárd Bikavér, Sebestyén, Hungary. Karel 5 is a solid and delightful destination.

Historic location, originally a 14th-century monastery, in the heart of Utrecht. Karel 5 is part of the eponymous hotel complex, which also houses a bar & lounge alongside a bistro. Host Bertil Daniels welcomes us and opens the doors to the classic medieval dining room, complete with chandeliers, mirrors, a fireplace, and a painted wooden ceiling. Executive chef Leon Mazairac and sous-chef Jent van Cappelle are at the culinary helm. Sommelier Erik Havenga serves us a fruity Italian Franciacorta Satèn Brut as an aperitif, along with a 'fresh up' of watermelon with mastic and a lemon and poppy seed gel. Accompanied by a charming little poem penned by Utrecht's city poet Peter Knipmeijer. Witty. Mazairac prepares French cuisine using local seasonal ingredients. To start, succulent lobster with artichoke, spicy tomato broth, nectarine, and as a side, a mousse made from lobster shells. Next, lettuce heart with attic-aged bacon and garum (fish sauce), paired with a glass of 'Groene Feeks'—a cocktail of celery, apple, and Rotterdam absinthe. A refined and refreshing intermezzo. Grilled turbot à la Bordelaise is served with pommes Anna, Ossetra caviar, and Utrecht St. John's onions. This is accompanied by a Hungarian St. Andrea Áldás, showcasing dark, spicy, and fruity notes. After the cheese board, another surprise awaits. A classic trolley is rolled in: 'Tom's Candy Cart,' featuring an array of sweets to sample at will. We indulge in a rose bonbon, hibiscus meringue, a raspberry tartelette, fig leaf meringue, a chocolate miniature of the Dom Tower, a calamansi bonbon, and a baba au rhum in the glass with lemon zest. What a treat. And all for a remarkably reasonable price. It makes the Top 100 of this guide. At position 00.

Restaurant Karel V is located in a former 14th-century monastery in the heart of Utrecht and forms part of Grand Hotel Karel V. The restaurant features a large classical dining room with chandeliers hanging from a high ceiling and a lush indoor garden with a lovely terrace. Executive chef Leon Mazairac prepares exquisite dishes here, focusing primarily on regional produce sourced from suppliers, farmers, and fishermen he has worked with for years. "Simplicity is complex enough" is his motto, one he truly embodies. For the starter, we are treated to a beautifully plated dish of North Sea crab resting on lightly dressed coeur de boeuf tomatoes, tomato cream, and herb cream from the kitchen’s own garden, all encircled by a chilled clear crab consommé. The accompanying wine, a 2019 Greek blend of Assyrtiko and Sauvignon Blanc from Ktima Pavlidis, is unfortunately a bit flat. Bold in flavor and once again stunningly presented is the main course: lamb filet and loin in its own jus, sourced from Ter Weele, served with tomato cream and thirty herbs. It comes with a Mexican tortilla stuffed with corn and braised lamb. The matching 2019 Tempranillo Crianza from Condado de Haza in Ribera del Duero, poured with restraint, complements the dish perfectly. The dessert pays homage to local fruit growers: a remarkable composition featuring strawberries with sweet basil, caramelized chocolate with black olive, basil ice cream, and calendula ice cream with black cherries and calendula blossoms. A superb finale.

Chef de cuisine Leon Mazairac, sous chef Jent van Capelle, SVH Master Host, and Wine Master Johan Kragtwijk are the driving forces behind Karel 5, the culinary gem of Grand Hotel Karel V in the heart of Utrecht. Everything is spot on here. The impeccably maintained chic ambiance features classic decor, carefully skirted tables, and a lavish coffered ceiling adorned with massive chandeliers. The atmosphere is exceptionally relaxed, thanks to highly skilled and warm service. Extensive options are available for both private and corporate occasions. Alongside à la carte selections, the restaurant offers an 'omnivoor' menu and a 'neither fish nor meat' menu. The wine list boasts a wide array of European selections, wines by the glass, and curated wine pairings. Kragtwijk gladly and expertly recommends beautifully matched wines. To begin, a ten-vegetable salad dressed with plum vinegar and clementine. Beautifully presented, refined, fresh, and elegant. Following a supremely fresh oyster served with crème fraîche, elderberry capers, and Royal Belgium caviar, comes a succulent roast of Dutch beef rump from Ter Weele, accompanied by cherry, mirabelle, beet, and white strawberry garnishes, alongside a rich beef jus. The kitchen works with premium ingredients, and the generous plates are served at the perfect temperature at a comfortable pace. What stands out is the seamless collaboration between the back-of-house and front-of-house teams, led by Mazairac and Kragtwijk. It is a truly rewarding experience as a guest. A top establishment in Utrecht. Enters our Top 100 at position 00.

Karel5 is the culinary label of Grand Hotel Karel V, located in the heart of Utrecht. Here you take your seat in a lavish medieval dining room featuring a beautiful coffered ceiling, impressive chandeliers, and golden curtains. The tables are generously spaced and classically set with sparkling glassware, exquisite crockery, and brilliantly polished silver cutlery. You might almost feel like whispering, but that is absolutely unnecessary, as SVH Master Host and Wine Master Johan Kragtwijk ensures with his warm approach that you feel right at home. The wine list is primarily European, with selections from the entire former empire of Charles V, but it also features international wines from regions such as California and South Africa. Johan's motto: "Do your damned best, and that's already crazy enough." A fun fact: In the past, the monastery monks dined here. They were instructed to eat in silence and not let their thoughts wander impurely! Fortunately, things aren't quite so strict anymore. From the kitchen of Executive Chef Leon Mazairac and his team come surprising and high-quality dishes, perfectly balanced in flavor and best described as straightforward and pure. For these, Johan pours the finest wines. After an evening of gastronomic dining, you can stay overnight in one of the luxurious rooms of the Grand Hotel. First-class!

A restaurant where everything clicks, where the service is impeccable, the wines excellent, and the cuisine formidable. You dine in an impressive hall with a beautiful coffered ceiling, chandeliers, and gold-toned printed drapes, at flawlessly set tables with tablecloths and polished silverware. Moreover, the warmth of SVH Master Host and Wine Master Johan Kragtwijk feels genuinely welcoming and familiar. His recommendations are always spot-on. Take, for instance, a crisp Pinot Gris from Apostelhoeve paired with sous-vide cooked red mullet. Two generous portions of fish, cooked to perfection, accompanied by mussel cream, vadouvan shrimp crackers, leek elements, and a watercress jus. Sublime. So too is the greenish-yellow Salmariano from Marotti Campi, a full-bodied Verdicchio from the Marche region, serving as the perfect companion to a beautifully presented steak tartare. The buttery Wagyu beef has been coarsely chopped by executive chef Vito Reekers (formerly of Ciel Bleu and Da Vinci), refined with fresh acidity, and garnished with crisp lettuce, fried egg yolks, and a chive sauce. Next comes baked veal shank. Velvet-soft slices are served alongside crispy sweetbread in a beef jus glaze, airy foie gras sauce (half béarnaise, half beef fond), and a crispy potato wafer stuffed with onion chutney. All accompanied by glasses of Mukhrani, a robust Georgian red wine made from Saperavi grapes. We conclude with an equally elegant dessert featuring kaffir lime ice cream. Alongside caramel panna cotta, citrus-infused Timut pepper, physalis, and crushed cashew nuts. Charles 5 rattles emphatically at the Top-100 gate.

Karel 5 is located in an old monastery, within a large stately hall featuring long golden curtains and classically set tables dressed in white linen. This creates a charming contrast with the somewhat young service staff led by host-sommelier Johan Kragtwijk and the modern culinary style of head chef Vito Reekers. For an all-inclusive price, we enjoy amuse-bouches, a four-course dinner with a wine pairing, plus coffee and homemade pastries. At the aperitif stage, no fewer than four amuses are served. The first course is an ode to the umami flavor: raw halibut with kombu, dashi, mizuna, and bunashimeji mushrooms. We pair it with a particularly beautiful Greek Savatiano Old Vines from Papagiannakos (2016). The second course features lobster with gyoza, tandoori, radish, and tom yum. In the glass, a Verdicchio (Salmariano Castelli di Jesi, 2014) by Marotti Campi. The dish is flawless in every way. The main course is Kemper free-range chicken with a pistachio and thyme crust, served alongside vichyssoise and potatoes fried in goose fat. Although the portion is generous, we eat every last crumb. After dessert, consisting of various preparations of Valrhona Caraïbe 66% cocoa with coffee and tonka beans, we finish with coffee and homemade pastries, including churros in a piping bag accompanied by a tube of 'vanilla mayo'. Give us a few more just like it!