Menu overview of restaurant de watermolen velp netherlands
Restaurant de Watermolen in Velp, Netherlands, offers a refined culinary journey featuring exquisite French dishes with a modern twist. Using only the freshest seasonal ingredients, this fine dining destination crafts a menu that delights both food enthusiasts and discerning travelers alike.
Starters
Begin your meal with the sophisticated Paddenstoelen Tartar, a harmonious blend of fresh tartar accented with a wasabi cream and delicate ponzu, offering a unique umami experience. Alternatively, savor the rich and creamy Gevogelte Paté, expertly paired with pistachio, compote, and apricot for a balanced and flavorful start.
Mains
For the main course, indulge in the delicate Ravioli filled with spinach and ricotta, enriched with Pierre Robert Tripel Crème cheese and a hint of green pepper that delivers both creaminess and spice in perfect measure. Those seeking a heartier option will appreciate the Tamme Eendenborst, featuring crispy roasted duck breast served alongside sweet potato cream, fresh spring vegetables, and the chef's signature jus—an impressive showcase of texture and flavor.
Desserts
Complete your dining experience with classic French desserts that exude elegance. The Crème Brûlée features a perfectly caramelized vanilla cream, delivering a silky sweetness with a satisfying crisp top. For cheese lovers, the selection of six artisanal cheeses from the Kaasatelier provides a rich and varied tasting journey that beautifully rounds off your meal.
Drinks and specials
The restaurant complements its dishes with a thoughtfully curated drinks menu, featuring fine wines, refreshing beers, and expertly crafted cocktails. Guests are encouraged to explore seasonal specials and unique tasting events such as game menus and wine tastings that elevate the overall dining experience at this beloved Dutch establishment.
- Paddenstoelen Tartar starter with tartar, wasabi cream, and ponzu for a refined umami flavor.
- Gevogelte Paté starter featuring pistachio, compote, and apricot for balanced richness.
- Ravioli main stuffed with spinach, ricotta, and Pierre Robert Tripel Crème cheese with green pepper.
- Tamme Eendenborst main crispy duck breast with sweet potato cream, spring vegetables, and house jus.
- Crème Brûlée dessert with caramelized vanilla custard for a classic finish.
- 6 Kazen dessert featuring a curated selection of artisanal cheeses from the Kaasatelier.
